Spinach and ricotta omelette

spinach ricotta omelette

This was supposed to be a frittata made in a frying pan but as I had left out the milk it turned out to be an omelete. It was, however, a success and I will definitely be making it again.

INGREDIENTS:
1 medium salad onion, quartered and thinly sliced
4 cloves or garlic, roughly chopped
100g spinach leaves per person
50g ricotta cheese per person
2 eggs per person, beaten
salt and pepper
olive oil

Heat some olive oil in a frying pan and then gently soften the onion. Add the garlic and fry for another couple of minutes. Add the spinach leaves and stir-fry quickly until they have wilted. Season with salt and pepper.

Pour over the beaten eggs and stir well. Put small dollops of ricotta over the surface.

Turn up the heat for a minute and then turn down and cover for two minutes.

You can finish off cooking this under a hot grill. As we don’t have a grill, I made sure the edges hadn’t stuck to the frying pan and then flipped the omelette using a large saucepan lid.

Once back in the pan, I turned up the heat for a couple of minutes and then down again until the omelette was cooked through.

spinachomelette2

Tortilla de patatas

Tortilla de Patatas

Tortilla de patatas

 

 

 

 

 

 

 

 

This omelette will feed 3-4 people.

INGREDIENTS:
1 medium-sized onion, finely chopped
3 medium-sized potatoes, peeled
5 eggs
salt and pepper

Cut each potato lengthways into quarters. Thinly slice the potatoes crossways. Soak in water to get rid of the excess starch and then drain.

Heat some olive oil in a frying pan, add the potatoes and sprinkle over some salt. Mix well so that they are thoroughly coated in the oil and begin frying on a high heat. Fry for 10-15 minutes, turning every 5 or so minutes. After you’ve turned the potatoes, turn the heat up for a minute or so and then cover and turn the heat down for another couple of minutes so that the potatoes get a bit of colour and cook in the steam at the same time.

After about 5 minutes, sprinkle over the onions and fry with the potatoes.

Meanwhile, crack the eggs into a bowl and beat. Season with salt and pepper.

When the potatoes are cooked, leave to cool down before combining with the egg.

Heat some oil in the frying pan and pour in the egg/potato mixture when the oil is hot. Set the timer for 3 minutes and cook on a high heat. Turn down the heat, cover and cook for another 3 minutes. Flip the tortilla. Turn the heat up and cook again for 3 minute on high before covering and turning down the heat for 2 minutes. Check the tortilla is cooked in the middle and serve.

I’ve found the easiest way to flip the tortilla is by using a flat saucepan lid with a handle. Hold the handle with a cloth to protect your hand, cover the pan and flip the tortilla so that the saucepan lid is horizontal.

It takes a bit of confidence to flip the tortilla, but you just have to take the bull by the horns and turn it. When you’ve got the semi-cooked tortilla on the lid, gently slide it back into the pan. Turn up the heat and gently shake the pan with circular movements to tidy up the edges, using a spatula if necessary to tuck any edges back under.

Garlic mayonnaise goes really well with the tortilla and is so easy to make. For a recipe and video, see this post.

Tortilla de patatas con ajetes – Spanish potato omelette with garlic sprouts

Tortilla de patatas con ajetes

Tortilla de patatas con ajetes

Now’s the season for “ajetes” (garlic sprouts) so there will be plenty of opportunities to try out different recipes. This one is a combination of a traditional Spanish omelette and the garlic. This is a large tortilla and makes enough for 6-8 people.

Ajetes - Wild garlic

Ajetes – garlic sprouts

INGREDIENTS:
1200g potatoes, finely sliced
7 eggs
1 onion, roughly chopped
1 handful garlic sprouts, cut into pieces

METHOD:
Finely slice the potatoes and wash in cold water.

Heat some olive oil in a deep-sided frying pan and add the potatoes. Mix well so that they are thoroughly coated in the oil and begin frying on a high heat. Fry for 10-15 minutes, turning every 5 or so minutes. After you’ve turned the potatoes, turn the heat up for a minute or so and then cover and turn the heat down for another couple of minutes so that the potatoes get a bit of colour and cook in the steam at the same time.

Sprinkle over the chopped onion and garlic and continue cooking until everything is cooked.

Meanwhile, beat the eggs in a bowl and season with salt. Add a splash of milk.

Spoon into the eggs and mix well.

Find a frying pan that will fit a flat plate or flat saucepan lid. I have a large lid for the pan for making cheese and this works really well with the largest frying pan I have. I’ve found that the easiest way to flip the omelette is by using a saucepan lid. That way, you can use the handle to help you. To flip the omelette, you need to be confident and it’s best done over the sink – confidently and quickly are key.

Heat some oil in a frying pan. When the oil is hot, quickly pour in the egg and potato mixture. Set the timer for 1 minute and cook on a high heat. Turn down the heat, cover and cook for 2 minutes. Flip the tortilla. Turn the heat up and cook again for 1 minute on high before covering and turning down the heat for 2 minutes. Check the tortilla is cooked in the middle and serve.