Alrightly people here is another breakfast recipe for you folks. This one is quick, easy and geared towards people who are either on the move or loathe the kitchen but under the notion that a basic biological necessity is food (sorry I just had to write that).
Anyway, as much as I love spending quality time in my kitchen I know other people may feel differently. That’s when those accessible go-to meals that aren’t a smoothie or oatmeal come in handy.
My Spanish omelette is an overhaul, a revamp if you will of the original recipe – eggs, potatoes and sometimes onions. Being a herb and spice freak it doesn’t take much for Charlene to find a way to sneak in a few herbs here and there and create a tasty omelette.
Spaniards refer to this circular disc as a Tortilla de Patatas which translates to potato omelette because that’s what it is. I’ll explain in more depth about some of my adaptations and why. Firstly, the most obvious adjustment is the choice of potato being sweet potato rather than white potato.
Now you’ll notice that I don’t and won’t (I never say never) feature white potatoes in my recipes because this is a true reflection of my food habits.
White potatoes (albeit a fibrous carbohydrate) stimulates insulin levels at an astronomical rate incomparsion to sweet potatoes and presently more people are gravitating towards sweet potatoes because of it’s nutritional properties and it’s considered a clean starchy vegetables.
The thickness of the Tortilla de Pattatas is varied according to the number of additional (if any) veggies and egg quantity. Since the eggs are responsible for forming the structure of the omelette, the more eggs used the thicker the tortilla, so keep that in mind.
I figured bell peppers would not only add some colour but also contribute to our insoluble fiber intake and the herbs – coriander and parsley would enhance the taste by 10 fold (and it certainly did).
Might I add another handy tip for flipping over the tortilla, actually scrap that. When I cooked the first side, rather than toss the darn thing over, I placed the pan under the grill and cooked the top half. It’s so much more simpler and hassle free.
There is another method you can use if you’re unwilling to try the above, that is toss the omelette over onto a large plate and slide it back into the frying pan (the plate and slide method).
However, In order to successfully administer that step you’d need to ensure the omelette is firm and thoroughly cooked through to prevent the whole thing collapsing on itself or the eggs running onto the pan – formation is so key with this step.
Btw, you don’t have to add bell peppers, you can add small pieces of meat, seafood or any other veggies you wish.
- 6 large eggs (organic or free range)
- 1 cup of mixed bell peppers sliced, finely)
- ⅛ of Himalayan pink salt
- 1 large shallot, sliced
- 1 large sweet potato, sliced, halved and peeled
- 6 sprigs of parsley, chopped
- 6 sprigs of coriander, chopped
- pinch of white pepper
- 2tbsp of coconut oil
- Add the sweet potato to a saucepan of water on high heat and reduce once boiled. Allow the potatoes to simmer for 8-10 minutes until tender. They won't be fried so tenderness is important in the initial stages.
- Next, sauté the shallots with the bell peppers on medium heat for 1 minute in a large heavy duty fraying pan. We want both to soften only not brown so stir throughout and move quickly.
- Once the potatoes are ready, drain off the excess water and transfer to the frying pan.
- Beat the eggs in a bowl with the herbs, white pepper and pink salt.
- Arrange the potatoes, bell peppers and shallots evenly in the pan being careful not to overcrowd.
- Pour the eggs onto the other ingredients, distributing evenly.
- Cook the first side of the omelette until slightly brown, lift the side of the omelette to determine its readiness.
- Either toss the omelette over using the plate and slide method (see post) or my preferred method of cooking the top using the grill. Either way cook the other side until golden brown.
- Serve accordingly.