How to make a Spanish Omelette
An ideal recipe for breakfast, brunch or dinner
Spanish omelette, better known as Tortilla, has always been one of my favorite dishes. As a child, it was basically the only thing I would order at a tapas restaurant (and still remains a must!) and while living as a skint student in Spain the cheap and cheerful options sold at supermarkets became a staple.
I really love these deep and luscious omelettes but they are so tricky to turn over without breaking them. I think I’ve found the perfect solution — bake it. I use a silicone cake mould but I would imagine it would also work in a normal cake tin, just be careful of leakage! All you do is wipe round a thin layer of oil and the omelette comes out perfectly.
The recipe below includes spring greens as well but they can be substituted for pretty much any veggies. This makes the recipe somewhere between a tortilla and a frittata but whatever you call it, it's delicious and great with a big green salad for dinner or on its own as a portable breakfast. It’s also delicious eaten directly from the fridge à la Nigella…
