Its one of those lazy saturdays, and you decide to have eggs for breakfast. But you are tired of the same way you eat eggs everytime and are craving for something new. If this sounds like you, then I have a perfect solution to your dilemma. How about an omelette cake?? Ok, before you think I'm nuts, let me introduce you to the Spanish Tortilla Omelette. In Spain, a "tortilla" means a flat omelette cooked with potatoes or "Tortilla De Patatas" which is basically a fluffy, layered and filling omelette which is thick like a cake. In fact, it is so good and satisfying that lots of chefs have said it should be nominated for the Good Food-Hall of Fame (hah! as if such a thing even exists!!)But seriously, try it for yourself. Just make a large tortilla omelette, slice it into wedges and share it with your friends and family!
Ingredients
2 large potatoes - boiled
2 tbsp olive oil
1 medium onion - chopped
1/2 cup button mushrooms - sliced (optional)
1 capsicum - chopped
1 hard tomato - diced
6 large eggs
1/2 cup cheddar cheese - shredded
2 tbsp parsley - chopped
2 tbsp coriander - chopped
Method
Cut the potatoes into even sized pieces and put to boil in lightly salted water until tender. Meanwhile, heat the oil in a large frying pan, add the onion and cook for 3-4 minutes to soften. Add the mushrooms, tomatoes, capsicum and coriander and cook for 5 more mins until the mushrooms are tender. Remove from the heat.
Drain the potatoes well, then slice into smaller cubes if needed. Add the cheddar cheese and parsely and mix well. Beat the eggs, season with black pepper and salt. Then grease a round ovenproof pie dish, approx 9-10 inches in diameter. Add the vegetable mixture and level it, then pour the eggs over the mixture. Place the dish in the oven to cook for 20 minutes at 250 degrees or until the omelette is set.
Alternately, use a small fry pan, grease with non-stick spray and pour the potatoes followed by eggs on the top. Cover with a lid and cook it on medium flame just like you make an omelette. When one side is done and fluffed. flip it over and cook for another minute.
To serve, cut the omelette into wedges like a cake, garnish with chopped coriander and serve with ketchup! These mexican omelettes are a tasty way to gather the family for a sunday brunch! Serve these with some homemade mexican salsa and you are all set for a treat!
Ingredients
2 large potatoes - boiled
2 tbsp olive oil
1 medium onion - chopped
1/2 cup button mushrooms - sliced (optional)
1 capsicum - chopped
1 hard tomato - diced
6 large eggs
1/2 cup cheddar cheese - shredded
2 tbsp parsley - chopped
2 tbsp coriander - chopped
Method
Cut the potatoes into even sized pieces and put to boil in lightly salted water until tender. Meanwhile, heat the oil in a large frying pan, add the onion and cook for 3-4 minutes to soften. Add the mushrooms, tomatoes, capsicum and coriander and cook for 5 more mins until the mushrooms are tender. Remove from the heat.
Drain the potatoes well, then slice into smaller cubes if needed. Add the cheddar cheese and parsely and mix well. Beat the eggs, season with black pepper and salt. Then grease a round ovenproof pie dish, approx 9-10 inches in diameter. Add the vegetable mixture and level it, then pour the eggs over the mixture. Place the dish in the oven to cook for 20 minutes at 250 degrees or until the omelette is set.
Alternately, use a small fry pan, grease with non-stick spray and pour the potatoes followed by eggs on the top. Cover with a lid and cook it on medium flame just like you make an omelette. When one side is done and fluffed. flip it over and cook for another minute.
To serve, cut the omelette into wedges like a cake, garnish with chopped coriander and serve with ketchup! These mexican omelettes are a tasty way to gather the family for a sunday brunch! Serve these with some homemade mexican salsa and you are all set for a treat!
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