 Quick, easy, nutritious and inexpensive and a great way to use up any leftovers, the Tortilla or Spanish omelette has always been a favourite in our home, cooked originally in my mum’s Scottish variation in clarified butter and now in my health conscious small measured amount of olive Oil in a non stick pan with no deep frying or reusing of previously heated oil and differing again from most Spanish traditional recipes, I never add salt to my cooking. While the traditional Spanish Omelette seems to be a Tortilla-de-patatas or Potato Omelette, you can use any vegetables; it works well with leftovers and frozen mixed vegetables or whatever you fancy.  Spanish Omelette Along with paella, the Spanish omelette - tortilla de patatas - is perhaps one of the best-known Spanish dishes, I originally learned to cook this back in 1965 at a French Cooking school, these days I see tortilla variations in Asian restaurants through to shopping mall cafe’s but it remains one of the easiest meals to cook at home.  Ingredients
   Preparation Heat the olive oil in a non stick pan and add the potato, stirring regularly. Try to keep the potato from clumping together. Add the onions celery and garlic and cook until the potatoes are tender. Add leftover cooked and frozen vegetables and re heat and cook until the last added vegetables are just cooked. Meanwhile, in a large bowl, whisk the eggs with a little added pepper and a dash of water per 2 egg quantity. Pour over the vegetable mix, gently but quickly stir in, (don’t over stir), the leave to set. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set. If a large pan, cut the omelette into four and lift with an egg slice, each quarter and turn over. If a small skillet shaped, pan, cover the skillet with a plate and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping food). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet, on its uncooked side. Cook until completely set. This omelette can be served hot or cold, cut into wedges and serve with salad and a glass of wine. Season it with pepper and spring onions, lemon, avocado or hollandaise sauce are options Images of Australia in the Paintings and Writing of Artist Author Kathy Shell Artist – Kathryn Shell Author Kathryn Shell is a published non-fiction and fiction author currently working on an Australian Novel. Feel welcome to reproduce the words in the above blog post provided you copy it in its entirety including this section with all its active links. The images may not be copied without permission of the artist, author. You can purchase prints from the art of Kathy Shell by selecting from those offered in the sidebars of her web blogs then Contact Kathy with your selection and these will be listed as a buy it now bundle in this EBay Store. You are most welcome to link to this page.Thank you. - Kathy Shell.  Comments Comments are closed. |  Images of Australia in the Paintings and Writing of Artist Author Kathy Shell are created on location while touring in an Eco-Tourer Caravan. `````````````````````````
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