Spanish Omelette (Tortilla)

Ingredients

Potatoes & Aromatics

• 250 grams baby new potatoes (diced into 5mm cubes)
• 1 onion (medium, finely diced)
• 1 green bell pepper (de-seeded and finely diced)
• 2 tomatoes (medium, peeled, de-seeded, and diced)
• 1 garlic clove (peeled, de-germed, and finely chopped)
• 1 Bouquet Garni

Protein

• 1 chorizo sausage (finely diced)

Eggs & Oil

• 6 eggs (large)
• 2 tablespoons olive oil
• 1 tablespoon butter
• salt
• pepper

Method

Stage 1 - Prepare Ingredients

1. Peel and dice the potatoes into small 5mm cubes.
2. Peel and finely dice the onion.
3. Remove the skin, pith, and seeds from the green pepper and finely dice.
4. Peel and de-seed the tomatoes; dice the remaining flesh.
5. Peel and de-germ the garlic; finely chop.
6. Finely dice the chorizo sausage.

Stage 2 - Cook Potatoes & Vegetables

1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
2. Add the diced onion, diced chorizo, and diced potato.
3. Cook gently for 15-20 minutes, stirring occasionally with a wooden spoon, until the potatoes are tender and beginning to soften.
4. Add the diced peppers, garlic, and bouquet garni with a pinch of salt and pepper.
5. Continue cooking for a further 5 minutes.
6. Remove from heat and discard the bouquet garni.
7. Fold in the diced tomatoes.
8. Set aside to cool slightly (approximately 5 minutes).

Stage 3 - Prepare Eggs

1. Crack the 6 eggs into a mixing bowl.
2. Add a pinch of salt and freshly ground black pepper.
3. Beat firmly with a whisk until the mixture is foamy and well combined.

Stage 4 - Heat the Pan

1. Heat the remaining 1 tablespoon of olive oil in a large non-stick frying pan over medium heat.
2. Add 1 tablespoon of butter.
3. When the butter foams (but before it browns), the pan is ready.

Stage 5 - Combine Eggs & Vegetables

1. Pour the beaten eggs into the hot pan.
2. Add the cooled potato, vegetable, and chorizo mixture to the eggs.
3. Stir gently with a wooden spatula for 1-2 minutes, allowing the eggs to begin to coagulate while incorporating the vegetables evenly.

Stage 6 - Cook the Omelette Low & Slow

1. Reduce the heat to low.
2. Using a wooden spatula, continuously scrape the cooked eggs from the bottom and sides of the pan, pulling them toward the centre.
3. Use the corner of the spatula to prick small holes in the partially cooked eggs, this allows uncooked egg to flow to the bottom.
4. Spin the frying pan regularly for even heat distribution.
5. Repeat the scraping and hole-pricking process every 30 seconds or so.
6. Cook for 5-7 minutes total until the omelette is mostly set but still has a slight wobble in the centre (for a creamy texture).
7. If you prefer a firmer omelette, cook for an additional 2-3 minutes.

Stage 7 - Finish & Serve

1. Turn off the heat.
2. Add a knob of butter to the pan and allow it to melt all around the omelette, this prevents sticking and adds richness.
3. Let rest for 1 minute off heat.
4. Slide onto a warm serving plate.
5. Cut into wedges and serve immediately, or allow to cool to room temperature.