If you think that the only way to make an omelette involves grabbing a few eggs and some ham out the fridge then guess again.
It's been a while since I can remember having a decent omelette. I went through a faze when I was younger, when it would be the order of the day when I got home from school but it wasn't until this past weekend, that I tasted the king of omelettes. On Saturday afternoon a friend of mine asked me if I felt like a late breakfast and I thought why not? When he began collecting eggs and dicing up bacon I was suddenly more hungry but when he started chopping up potatoes I got a bit worried. This is the kind of worried you get when you feel a sudden sense of disappointment and then when he added in a chopped onion I was even more concerned. When he served up the final product I knew exactly what he was serving me and a wave of relief washed over my hungry body. It was a Spanish omelette and it had been so long since I had had the pleasure of tasting one I had forgotten all about the tasty little devils. The Spanish version of this popular kind of dish has it's own unique style and flavor and I sincerely hope I eat one again very soon. Better known in Spain as Tortilla de Patatas, this Spanish speciality is actually very simple to make as long as you have a non stick pan.
Here's what you'll need. A bit of chopped onion, a few potato's I'd say around 3 to 4 eggs and some good olive oil. My mate threw some bacon in too and believe me it was good! Once your creation is in a circular shape all you have to do is flip it over with out breaking it and there you go, a perfect Spanish omelette. I didn't bother adding anything to what was a big lunch in the end but it wouldn't hurt to throw in a fresh salad along with this iconic dish.
