There are a few secrets to the perfect Spanish Omelette.
The first one is good company.
It is Sunday night in Vigo.
We’ve had a beautiful day – and I have had to concede to Maria that she
was right, there is actually sunshine in Galicia and we have swum in the
Atlantic on 19 October and sunbathed on the beach until 7.30pm. So now is the reckoning. I said to Maria that I would like to cook her
and her daughter Silvia a meal to say thank you. My culinary skills as are about as honed as
my flying skills (i.e. lots of time as a passenger and no time in a cockpit).
I want to learn how to cook a good Spanish Omelette – Maria
will supervise and guide. Much laughter,
a pretty blue apron later I’m armed and ready with the ingredients. My large farmer’s fingers chop at a rate that
is snail’s pace as Maria kindly smiles, picks up a knife and speeds up the
proceedings.
·
6 potatoes , washed, peeled and dried then cut into small cubes
·
Put in bowl and sprinkle in salt
·
1 onion (the Galician soil is acidic so ½ an onion is used over here)
·
Frying pan of (good Spanish olive oil!). – very
full (1/4 bottle)
·
High temperature then put potatoes in to fry after drying them off
·
After 5 minutes on a high heat, stir/turn the potatoes
and still in the onion
·
Whisk up (7 – apparently the perfect number
Maria informs me) – eggs with some salt
·
Once the potatoes are starting to crisp-up, take
them out of the pan and put in the bowl with the egg
·
Pour out the oil from the pan into a container to use at a later
date
·
Making sure there’s enough oil in the pan to cover the bottom for cooking the omelette, put on
high heat until hot
·
Pour the mixture into the frying pan and turn
the pan to low
·
Once the first side is done, put a plate that
covers the egg over the top of the omelette and turn the pan upside down onto
the plate. You can then slide the
uncooked side from the plate back into the frying pan.
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