Wednesday, 5 June 2013

Spanish Omelette (of Sorts)

I adapted this recipe from The Good Housekeeping Cookery Book, which my dear colleagues bought for me when I left my job in 2005 - they knew me well! Of the shelves and shelves of cookery books I own, this is probably one of the most well-thumbed. I made it with what was available in the house, and the result was rather tasty - filling and comforting. My kind of food.


  • 5 eggs, beaten and seasoned with salt and pepper
  • 1/2 an onion, thinly sliced
  • A couple of handfuls of waxy potatoes, peeled and sliced 5mm thick
  • 1-2 dessert spoons of pancetta cubes, or sliced streaky bacon
  • A handful of basil leaves, torn
  • A handful of grated cheddar cheese
  • Sunflower oil for frying
Serves 2-3


  • Place the potato slices in a pan and pour over boiling water. Boil for 3-4 minutes and drain thoroughly. Set to one side.
  • Heat a spoonful of oil in a frying pan (suitable for use under a grill) and fry the pancetta until browned and crispy. Put to one side, then add the sliced onions to the pan, turn the heat to medium and gently fry for 5-6 minutes until softened. Put to one side
  • Pre-heat the grill to high
  • Add a little more oil to the pan, then layer the onions, potatoes and pancetta. Pour in the beaten eggs, turn the heat to medium and cook for 5-10 minutes until the omelette is firm underneath, and still slightly runny on top
  • Add the grated cheese to the top of the omelette and place under the grill for 2-3 minutes until the omelette is set, and the cheese is beginning to brown and bubble
  • Remove from the grill, scatter over the basil leaves and serve (some tomato and green salad would make a lovely accompaniment)

Spanish Omelette (of Sorts)

Spanish Omelette (of Sorts)

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