Friday, 27 February 2015

British Lion Eggs And An Easy Spanish Omelette / Tortilla Recipe*

I've talked about my love on eggs on numerous occasions but they really are a mainstay in my kitchen. Looking back on all the recipes that I've ever posted on LouLouLand, a good half of them make use of at least one egg. From main courses, to breakfast dishes, cakes and puddings, I use eggs in an awful lot of dishes.

As I mentioned in a previous post I don't just buy any old eggs, because I care about my health, and animal welfare, my eggs either come courtesy of my uncles hens or if I do buy them in the supermarket or greengrocer I make sure that they are British Lion Eggs and that they possess the British Lion Mark of quality and assurance.

As well as enforcing high standards of animal welfare, and farm to fork traceability, eggs that are stamped with the British Lion Mark, come from birds that have been injected against salmonella. Over the years eggs have had some bad publicity - some of it warranted, some if not so much, but since the introduction of the British Lion scheme in 1998, the risk of salmonella has virtually been eradicated in eggs that bear the British Lion Mark. Runny Eggs and pregnancy used to be a no, no, and you wouldn't dare eat a runny egg if you were a child, or if you were sick or elderly but thanks to the scheme things have changed,

From simple, comfort food such as a soft boiled egg and toast soldiers to more exotic dishes like Nigella Lawson's Eggs In Purgatory, you really can't beat a bit of runny egg, or to be honest any other type of egg,

When I started to think about this post and the recipe I wanted to include with it, the most obvious one to do would have been Nigella's Eggs In Purgatory.but since it's already such a well known and well loved recipe I decided to do something else instead.

One of my ways of cooking eggs has to be in an omelette, or a tortilla. From a super quick slightly runny, cheese omelette, to a crust less vegetable quiches, they are quick, easy, cheap and filling. To make a good omelette you need a good pan and practise but something that's a lot easier to make is a traditional Spanish omelette or tortilla. This is a much more set version of an omelette crammed full of potatoes and onions that can be sliced like a cake and served in several different ways. So definitely not a runny egg dish but this is my easy, tried and tested recipe, I can't guarantee the authenticity but it's very filling and very tasty.

Easy Spanish Omelette / Tortilla 

1 Tablespoon Olive Oil
1 Tablespoon Butter
500g New Potatoes or Small Potatoes Preferably Charlotte's
2 Medium Onions
1 Pepper Preferably Red
8 Eggs 
Salt And Pepper

1. Cut your potatoes into 1 cm thick slices - Don't be too precious about the size but you want them to be roughly the same thickness. I'm using Charlotte potatoes here which keep their shape and have an almost a waxy texture.

Steam or boil the potatoes for about 10 minutes or so till there just soft. Don't over cook them, you want them to keep their shape. Then drain well and set aside.

2. Put the oil and the butter into the a large, non stick saute or deep frying pan and heat gently until the butter is melted. The butter gives a nice flavour and the oil stops it burning  but using just olive oil is probably more authentic.

3. Cut your onions into half moons, and cut your pepper into cubes. The red pepper adds colour but you can use what you have, this one was a real miss match and was yellow, red and green!

Put your pepper and onion into the pan and cook over a medium heat till softened.

4. Then add your potatoes and carefully mix them in and try and avoid breaking them up too much. Cook for another 5 or so minutes.

5. Crack your eggs into a bowl or a jug - Yes I know it's a lot of eggs but you do need them all trust me x 

Season with salt and pepper and beat your eggs.

6. Make a little well in your pan and add some of your eggs, stir gently, 

add a little bit more and stir gently, what your trying to do is coat the bottom of the pan.

Once you've done that even out the surface of your vegetables and pour the remaining egg mix in the pan and cook over a medium heat for at least 10 minutes.

7. Whatever you do don't panic it might seem as though it will never set but it will. Don't be tempted to turn up the heat or you'll burn your base. Gradually it will start to set - you can't too well in this picture but the base has set and the top of the tortilla is starting to set going from the outside in.

8. You might still have a layer of runny egg on the top but don't worry. Pop your pan under a medium grill 

and cook for a few minutes until it's set and starting to brown. Insert a knife or a skewer into the omelette and if it comes out clean or relatively dry it's done.

9. Leave it to cool in the pan for a little while then turn it out onto a plate.

Then cut into wedges and eat :) 

You can serve this warm or cold, so it's great with a salad and you could even have wedges as part of a packed lunch or a picnic. It's keeps well overnight in the fridge but I wouldn't advise you reheat it. This recipe is very filling and would easily serve 4 people or even more depending on how thick you cut the slices.

This is just a really basic tortilla / Spanish omelette recipe. The potatoes are an essential as they create the firmness but other than that you could add whatever you like, for example herbs, chorizo, and any type of vegetable providing it isn't too wet. You could also quite easily use leftover boiled new potatoes and vegetables.

This recipe is just one meal that you can make with the humble egg, they're nutritious, affordable, versatile and they taste great.

(*This Post Was Written On Behalf Of British Lion Eggs - A Form Of Compensation Was Provided)

1 comment:

  1. It looks delicious, I guess you give me an idea for my diner tomorow :D


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