This is a cooking blog for those who, like me, have a passion 4 cooking and entertaining friends and family. Here you can ask me questions regarding any doubts you may have about cooking. I promise that I will answer each and everyone of them to the best of my knowledge. I am bilingual, Spanish and English, so do not be afraid and get your hands on the kitchen. Saludos!
By Naty Piecho
This is a very typical meal in Spain. Specially when you are in hurry and do not know what to cook. Kids love it and adults devoured it. But... today I am giving a twist on this omelete. My husband was talking to me the other day, and he made a comment about a great and well known Spanish chef, Ferrán Adriá. He told me the famous Adriá's restaurant, called El Bulli, the omelet is made out of potato chips, instead of fresh potatoes. And people from all over the world go there to taste it. So... you know me... I had to try it making it. And I did make, and it tasted delicious. You can serve it as an appetizer at a party or as tapas, as we call it in Spain. It can also be a lunch together with some light soup that you prepare. Spanish omelet is a good choice for a picnic, since you can have it either hot or cold. So... get ready, set... cook! Spanish Potato Omelet Ingredients:
2 cups onions
half a bag of potato chips (buy the good kind, I assure you it's worth it)
3 tablespoons of olive oil
Chop the onions and saute them in olive oil. Cook until they are transparent. Do not overcook because they will cook even more when you mix them with the eggs. Set apart.
Separate the whites from the yolks. In another bowl, beat the egg whites until fluffy, then add the yolks and the onions. At last, with your own hands crush the chips on top. Mix well. And pour over the frying pan where you cooked the onions. Let it cook for about 15 to 20 minutes on low heat. You will need to turn the tortilla over when the center is wet but dry all around the edges. For that, put a plate on top, and carefully turn over the pan. Then, put the omelet back in the heat for about 10 more minutes or until golden brown.
Serve it for lunch with baby greens salad and a light balsamic vinegar vinaigrette. Que aproveche!