I had a go at making a Spanish omelette for the first time recently. It went well, with the exception of needing a little bit more flavour (plus I cooked one side for a bit too long!). My sister and brother in law came round for a roast dinner this afternoon, which meant that I needed to make myself something vegetarian. I decided to have another go at making a Spanish omelette, but with spinach and mushrooms this time, as well as goats cheese for extra flavour.
To start off I fried some chopped red onion in a pan with butter, followed by some peeled and chopped potatoes. I cooked the potato for about 10 minutes on a medium heat, until it started to soften.
I then added some chopped chestnut mushrooms and cooked them until they were starting to soften. This was followed by a handful of baby spinach, which I stirred into the mixture until it had wilted to a much smaller size. I then poured in 4 beaten eggs with a little bit of goats cheese.
I didn’t cook one side for too long this time. After about 5 minutes of cooking I flipped the omelette over by putting it onto a plate and popping it back in the pan on the other side. After a few more minutes, my spinach and mushroom Spanish omelette with goats cheese was ready.
While my family had gammon for their roast dinner, I enjoyed my omelette with some vegetables. My father suggested to add some goats cheese which I’m glad I did, as goats cheese works well with spinach and mushrooms. I enjoyed this Spanish omelette more due to extra flavour, but also because I didn’t overcook it this time!
Three weeks left to go until lent is over for another year. I’ve been enjoying the experience of not eating meat so far, and I still have some recipes I’d like to try out.
Happy reading and blogging!
Clare Bear 🙂