Spanish potato and paprika omelette with onion, red bell pepper and chives
Spanish cuisine · Spain on a Fork · ♥ 1.2K likes · 15.7K views · 8 min video
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Read about whole eggs in the BrightCulinary Book
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Ingredients
Method
Techniques
- ⅓ cup extra virgin olive oil
Heat a 25 cm non-stick fry pan over medium heat with the olive oil.
- 1 whole onion
- 1 whole red bell pepper
Roughly chop the onion and finely chop the red bell pepper. Add to the hot pan, coat in the oil and saute about 4 minutes, stirring every minute or so, until lightly sauteed.
- 500 g potatoes
Cut the peeled, washed and dried potatoes into bite-sized pieces a quarter inch thick. Add to the pan, coat in the oil and cook 20 to 25 minutes, stirring every 2 to 3 minutes, until lightly golden and tender when pierced with a toothpick.
- 4 whole large eggs
- 5 g chopped chives
- sea salt
- freshly cracked black pepper
Crack the eggs into a large bowl, add the chives, season with sea salt and black pepper, and whisk well.
- 4 g sweet smoked Spanish paprika
Add the paprika to the potatoes, season with sea salt and black pepper, and mix in quickly so the paprika does not turn bitter.
Take the pan off the heat and transfer the mixture, keeping the oil in the pan, into the eggs. Mix and let sit 3 to 4 minutes for the flavors to develop.
Resting the mixture in the eggs
Heat the same pan over low-medium heat a couple of minutes, adding more olive oil if needed. Pour in the egg mixture in a flat layer and cook 3 to 4 minutes without stirring.
Cooking and flipping the omelette
Run a spatula around the edge, cover with a slightly smaller dish and flip the omelette onto it in one swift move. Slide it back into the pan, tuck in the edges toward the center for a rounded edge, and cook 3 to 4 minutes more until the eggs are just cooked.