By SW Sarah
Delia Smith's Spanish tortilla
This is an omelette which is just as nice served cold as it is hot - and excellent therefore for taking on a picnic, where you can cut it up into wedges.
Updated at: Thu, 17 Aug 2023 11:29:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Nutrition per serving
Calories1131.2 kcal (57%)
Total Fat74.9 g (107%)
Carbs76.3 g (29%)
Sugars9.2 g (10%)
Protein40.7 g (81%)
Sodium1480.7 mg (74%)
Fiber10.2 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Begin by heating 2 tablespoons of the oil in a frying pan, add the potatoes and cook them for 8-10 minutes (stirring them from time to time) until they're evenly
Step 2
browned. Then add the onion, pepper and sausage. Stir well and carry on cooking for another 6-8 minutes.
Step 3
Now beat the eggs and season them well with salt and pepper, and pour them into the frying pan over the vegetable mixture.
Step 4
Cook over a medium heat for 3 minutes or so, drawing the cooked egg into the centre of the pan with a palette knife and letting the liquid egg run into the gaps.
Step 5
When the omelette is firm - but still slightly moist - turn it upside down onto a plate. Then heat the remaining tablespoon of oil in the pan and slide the omelette back into the pan (other side up). Cook it for a further 3 minutes.
Step 6
You can, of course, serve this straightaway; otherwise leave to cool, cover and keep until needed. If you find the classic Spanish way of turning the omelette difficult, you can pre-heat the grill before you start and grill the top side until golden.
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