Spanish omelette recipe for bento

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 2 years 43 weeks ago.

Hi people this is my first post.

I've decided to go bento since i need to save some money due to financial crisis ._.
So I've been lurking lots of bento-friendly recipes through the Internet when I realized that the most traditional recipe here in Madrid can be easily used for bentos!
I'm writing the recipe below... no photos, sorry. I'll made some next time i cook another omelette!
Please note this is not diet food at all!

This is a little tricky to do but it tastes greatly either cold or just made and will last a few days in the fridge.

You'll need:
- 3 eggs
- 3-4 potatoes (medium size, it depends on how thick you want the omelette on your preferred egg-potatoe ratio)
- salt (just a little pinch, or you can forget about the salt, it'll be delicious anyway)
- olive oil (a damn lot!) I guess any veg. oil will be ok too

1.- Peel the potatoes and cut them in slices. They should be like 5 mm thick.
2.- In a big pan, put olive oil to medium heat. The quantity of oil should be enough to fry all the potato slices at once. You can also fry them in a frier if you own one.
3.- Put the potatoe slices in the hot oil pan and fry them until soft (NOT CRISPY!). You should 'break' the slices as they become soft and smooth. Careful with the hot oil please!!
4.- Once the potatoes are fried, take them out of the pan and drain. In the meantime, beat the eggs like you do when making tamagoyaki or french omelette. Add salt to the eggs.
5.- Put the fried potatoes in a bowl and add the eggs. Mix the eggs with the potatoes. You can mash the potatoes with the eggs if you want, that goes to taste too.
6.- in a small pan, heat a tbsp of olive oil in medium heat. Once it's hot, add the "egg+potatoe" mixture and cook in medium heat until it's done in one side.
7.- When you try to turn the omelette over, You will need a BIG plate for that. Bigger than the pan in which you're frying the omelette. I mean it. That's the most tricky part so be careful! Cook it on the other side and that's it. Your omelette should be round, bright yellow and smell delicious!

Don't worry if the omelette breaks while turning it over...

You can cook it until it's completely firm or just leave it half cooked on the inside, it depends on your taste. If you cook it for a bento i recommend it to be completely firm.

This usually takes me like 30 min to cook. This is not a recipe to make in the morning when you are all in a hurry to get your bento and go to work, but if you cook it for dinner you can save some and put it in a bento. I particularly prefer the omelette cold so it's perfect for a bento.

You can cut it in cubes or maybe you can use cookie cutters to make cute forms with it...

I'm sorry if the recipe is a little bad explained... I'll try to take some pics the next time a cook one!
I hope this is of any help anyway! :)

____________________________________

My bento blog: http://justbento.com/blog/1305
My art blog: http://jizaacaso.deviantart.com

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maki
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Re: Spanish omelette recipe for bento

Hi Jiza! Your recipe looks delicious! (I've moved it to the Cookbook section btw, since it's a complete recipe)

A question: Would it be wrong to parboil the potatoes until they are soft instead of sautéing them in olive oil to cut down on the calories a bit?

____________________________________

The Big Onigiri.

- Wherever you go, there you are. -

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 2 years 43 weeks ago.
Re: Spanish omelette recipe for bento

Hi maki!
Thanks for moving the topic I'm still learning the rules! *n_n*
I think you misunderstood one of the directions: the potatoes should be completely fried before you mix them with the eggs! Mmmm.... The potatoes should be fried but not crispy... it's more like boiling them in oil than frying them.
Otherwise the omelette will end up semi-raw!

I don't really know if you can boil the potatoes - you probably can, but it won't be the same :)

You know this is one of those "f*ck-diet" foods like the mac & cheese you talked about in your site! If you do it, do it right! ;)
http://jizaacaso.deviantart.com

maki
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Re: Spanish omelette recipe for bento

I did get that the potatoes need to be cooked before adding to the egg... I was just hoping that boiling them in water instead of oil would be ok...but I also get you about 'doing it right' too! No wonder tortillas I have had are so yummy, hehe. I guess I will save it for a f*ck the diet day ^_^;

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 2 years 43 weeks ago.
Re: Spanish omelette recipe for bento

Yeah! Everyone loves a tortilla! ^^
That's why I decided to post the recipe, because it seems people outside of spain love tortillas but don't have a clue about how to cook them! ^^
It's also usual to have some for breakfast, with some bread and mayo. yumm...

http://jizaacaso.deviantart.com

Stephanie
Bento-ing from: San Lorenzo › California › USA
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Re: Spanish omelette recipe for bento

This is a lot like my favorite breakfast burrito, huevos con papas. There are just some jalapenos thrown in for a little extra favor, and topped with some homemade salsa verde (I pour some on every bite, I can never have too much salsa).

BarbJ
Bento-ing from: Cupertino › California › USA
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Re: Spanish omelette recipe for bento

I wonder if you could microwave the whole peeled potatoes for a couple minutes to sort of pre-cook them, then you wouldn't need quite as much oil to fry them completely cooked. Maybe boiling add too much moisture to the potatoes.

I really like this recipe and I'll try it that way and report back. My daughter will be excited to try it as she just learned about Spanish style tortillas in Spanish language class. Until now the only "tortilla" she knew about were the southwestern/mexican corn or flour tortillas.

She really wants to go visit Spain next year, and I'd love to also. I spent about 3 months there when I was her age,15, way, way back when. We traveled all over, except the far north, and I loved it!! The food is to die for! Talk about fresh! And I have to say some of the best salads and seafood I ever had were in Spain. Most of the time was in the Costa Del Sol, at Carihuela Beach. I looked it up on line a while ago. Wow!! Has it ever changed!! It was a sleepy little fishing village in 1976 and now it's SO BIG!
Hola Jiza!

____________________________________

BarbJ
http://barbsblab.blogspot.com/

bronwyncarlisle
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Re: Spanish omelette recipe for bento

Big, and full of cockney drug lords if the television programmes are anything to go by. They all seem to retire to the Costa del Sol.

____________________________________

Bronwyn

My blog is Food and Shoes

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
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Re: Spanish omelette recipe for bento
BarbJ wrote:

I wonder if you could microwave the whole peeled potatoes for a couple minutes to sort of pre-cook them, then you wouldn't need quite as much oil to fry them completely cooked. Maybe boiling add too much moisture to the potatoes.

Hola Barbj! ^^
I don't really know about microwaving the potatoes... >_<
But I thought raw potatoes explode in the microwave! I don't know. You could try, I guess!

But my advice is to do it the 'right' way first, try it, and then try all about boiling the potatoes or microwaving them. That way you could actually taste the difference!
I never thought about those posibilities because that's the typicall "grandmother" recipe (i mean, it's the way it is and grandmother could actually KILL you if you dare to tell her to boil the potatoes for the tortilla!).

I don't like Costa del Sol (yeah drug lords and mafias are always around there), I prefer the beaches in the North as they don't have much heat and the temperatures are actually bearable >_< (and the prices are lower too! and the food is even better!!!). I'm sure your daughter will love Spain though. I hope you tell me about her trip! :)

I am really trying to make an effort and create "spanish bentos" for me and my husband so I'll post some new recipes as they come to my mind! :)

____
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Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 2 years 43 weeks ago.
Re: Spanish omelette recipe for bento
Stephanie wrote:

This is a lot like my favorite breakfast burrito, huevos con papas. There are just some jalapenos thrown in for a little extra favor, and topped with some homemade salsa verde (I pour some on every bite, I can never have too much salsa).

Yes! It's very very similar! We call it "huevos rotos" in spain (it means "broken eggs"), we eat just the eggs, the potatoe and some spanish ham, chorizo or maybe morcilla. It admits anything greasy and delicious! ;)

mm... jalapeños...

___
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BarbJ
Bento-ing from: Cupertino › California › USA
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Re: Spanish omelette recipe for bento

Oh, that's such a shame about The Costa del Sol! When I was there in 1976 it was so nice and friendly. I never felt afraid to walk around at night, it seemed very safe then. That's too bad, but I guess places change and not always for the best.

It's good to know about the beaches in the north, we never did get up that way back then, I'll definitely look into the area.

I did love Madrid though! It's the first place I had fried calamari, and I've never had better since. Some have been close, but it was still the best. I loved all the shopping and the lovely broad boulevards.

eilismaura
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Re: Spanish omelette recipe for bento
maki wrote:

I did get that the potatoes need to be cooked before adding to the egg... I was just hoping that boiling them in water instead of oil would be ok...but I also get you about 'doing it right' too! No wonder tortillas I have had are so yummy, hehe. I guess I will save it for a f*ck the diet day ^_^;

Or mix some with more veg than you usually would have in the bento to offset the higher calorie rather than tamper with the recipe (which I might try tomorrow)

Eilish

____________________________________

~ Begin by knowing you have already arrived ~
my blog - http://honeysheistwisted.blogspot.com/

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 2 years 43 weeks ago.
Re: Spanish omelette recipe for bento
BarbJ wrote:

I did love Madrid though! It's the first place I had fried calamari, and I've never had better since. Some have been close, but it was still the best. I loved all the shopping and the lovely broad boulevards.

Costa del Sol is a very safe place! I mean the druglords and all those people are there but just on holidays! so you'll never get trouble there :) But the place has become rather expensive as it's the place 'money people' go for their holidays.

Fried calamari sandwich ('bocata de calamares' in spanish) is one of the most typicall things to eat in Madrid, with some beer. It's true it doesn't taste the same in other places I don't really know why!
Hm, now that I come to think about it fried calamari can be eaten cold so maybe they'll fit a bento. Hmm....

http://jizaacaso.deviantart.com

Stephanie
Bento-ing from: San Lorenzo › California › USA
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Re: Spanish omelette recipe for bento

I agree on the potatoes, but I think that there may be an acceptable non-mushy alternative. Instead of boiling or microwaving them, why not just treat them like low-fat hash browns. I would cook them in a non-stick pan with some cooking spray, you should be able to maintain some of that texture of frying them without all the oil.

Now if only I could make some healthy ghetto corn (steamed corn on a stick slathered in mayo or butter, covered in parmesan cheese, with cayenne pepper sprinkled all over).... more non-diet food.

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 2 years 43 weeks ago.
Re: Spanish omelette recipe for bento

Now that's a good idea. I'll try nex time i cook an omelette :)

http://jizaacaso.deviantart.com

Loretta
Parboiling potatoes for a low cal tortilla de patatas

Hi maki,
Spanish tortilla will always be one of my favourite comfort foods (I even made plenty of them for my wedding) and there must be as many recipes/methods for cooking this dish as there are family in Spain. The one offered by Jiza looks like a fine example to me.
You CAN make the omelet in ways that will contain less calories, but each version will taste different.
Here are a few I've tried for myself, the best potatoes to choose vary on the method:
- Cut the potatoes into really, really thin slices, cook with only a little olive oil in a good non-stick pan and cover the pan with a lid. Stir often. The lid will allow the potatoes to partly steam cook. This is the method I'd recommend.
- Par boil the potatoes beforehand and allow to cool. Be sure not to overcook the potatoes. Cut and prepare in the usual way but with less oil. The result will be noticeably blander then frying the potatoes. Adding some cut garlic will help.
- Cut the potatoes into thin pieces (mama prefers to cut them into squat, multi-sided pyramid pieces with lots of surface area, do this by revolving the peeled potato in your hand as you slice bits from the surface, kind of like the pencil shaving slices for long vegetables like courgettes but from the whole of the potato) and deep fry in a hot oil suitable for chips. Not sure of the validity of this method when it comes to cutting calories, but it could be that the limited exposure to the hot oil and fully draining the excess is less fattening than cooking the potatoes in the pan as most of the oil used stays in the omelet.
My last tip, particularly when the omelet is to be eaten cold/room temperature, is to include some cooked onion pieces. This adds a sense of 'moisture' and gives additional flavour (which is also particularly important when skimping on the olive oil). You can always sear the onions, they don't have to be drenched in oil. And salt does make a difference.

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 2 years 43 weeks ago.
Re: Parboiling potatoes for a low cal tortilla de patatas

that's a good idea! Super thin slices will make your omelette cook faster (but you'll probably waste a lot of time in the cutting process... unless you have a cutter which will help you a lot i guess!)

I forgot a "student" tip for the omelette, btw. Some people will make the omelette with potato chips! (i didn't try but I've been told it works good) so I guess you can use diet chips for it. Anyway I'd recommend not to do it. I mean, spanish omelette is not diet food, but at least you know it's home made and you know what you put in it!

About the onions, yeah, omelette with onions tastes great too! But I'm not sure when to add the onions. I guess you should cook them apart and add it to the egg+potatoe mixture before pouring to the frying pan.
Also, there are lots of variations: you can add ham, or chorizo, or almost anything. Reciently i came to know there is a restaurant in Madrid which only serves spanish omelettes with different fillings.

One of the most typicall things to add is roast green pepper. not 'inside' the omelette, but as a side dish. OMG i'm hungry >_<

Loretta
Tortilla Cheats
Jiza wrote:

that's a good idea! Super thin slices will make your omelette cook faster (but you'll probably waste a lot of time in the cutting process... unless you have a cutter which will help you a lot i guess!)

A good knife and some practice makes short work of the potatoes, but there are plenty of mandolin contraptions to help. It's certainly easier than cutting soba!

Jiza wrote:

I forgot a "student" tip for the omelette, btw. Some people will make the omelette with potato chips! (i didn't try but I've been told it works good) so I guess you can use diet chips for it. Anyway I'd recommend not to do it. I mean, spanish omelette is not diet food, but at least you know it's home made and you know what you put in it!

To be honest, I've actually tried this myself a few times (oh the shame...). When you just want to rustle up a tasty snack in under ten minutes there are worse junk foods you could settle for, at least that's what I tell myself! Be warned that the crisps you use will have a very big impact on the final result (Walkers ready salted are acceptable, Morrisons own brand are horrid this way, like a cardboard omelet, haven't tried unsalted Smiths Crisps yet).
Cut up a small or half a medium sized onion and fry the pieces in a little olive oil. In the meantime add three packets of crisps to three LARGE beaten eggs or four medium sized ones, combine well and let the crisps soften. When the onion pieces are done, tip them into the bowl with the soaked crisps, stir and pour into the frying pan and cook each side, turning as Jiza described in the original recipe.
This is something I'd usually have as a sandwich filling; strips of the omelet in a baguette with plenty of salad in there. What I also do when making this aberration is use less crisps/potato chips (two small packets to 3 LARGE eggs) and add some grated courgette/zuchini to the partially fried onion. The result is more succulent, a teensy bit healthier, but still has that fried potato taste I often crave.
- Another option for a 'lazy' Spanish tortilla is to use any chips (fries made from cut potato) left over from a takeaway. Fry some onion, cut up the salvaged chips into small pieces and warm them up with the cooked onions, then add the beaten egg.

I feel a bit 'dirty' writing all this. I wonder if Delia Smith initially felt the same when she started her How to Cheat at Cooking project. :)

As to when to add the onions to a classic tortilla. It can be a little tricky as different varieties of potatoes vary in their cooking times, but generally, when the potatoes are around halfway done you can add the onions and they should start to brown when the potatoes do. If you're very unsure, you can cook the onions first, remove them, cook the potatoes and add the onions once the potatoes are done just as Jiza suggested.

arkonitebabe
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Re: Spanish omelette recipe for bento
Jiza wrote:

Hi people this is my first post.

I've decided to go bento since i need to save some money due to financial crisis ._.
So I've been lurking lots of bento-friendly recipes through the Internet when I realized that the most traditional recipe here in Madrid can be easily used for bentos!
I'm writing the recipe below... no photos, sorry. I'll made some next time i cook another omelette!
Please note this is not diet food at all!

This is a little tricky to do but it tastes greatly either cold or just made and will last a few days in the fridge.

You'll need:
- 3 eggs
- 3-4 potatoes (medium size, it depends on how thick you want the omelette on your preferred egg-potatoe ratio)
- salt (just a little pinch, or you can forget about the salt, it'll be delicious anyway)
- olive oil (a damn lot!) I guess any veg. oil will be ok too

1.- Peel the potatoes and cut them in slices. They should be like 5 mm thick.
2.- In a big pan, put olive oil to medium heat. The quantity of oil should be enough to fry all the potato slices at once. You can also fry them in a frier if you own one.
3.- Put the potatoe slices in the hot oil pan and fry them until soft (NOT CRISPY!). You should 'break' the slices as they become soft and smooth. Careful with the hot oil please!!
4.- Once the potatoes are fried, take them out of the pan and drain. In the meantime, beat the eggs like you do when making tamagoyaki or french omelette. Add salt to the eggs.
5.- Put the fried potatoes in a bowl and add the eggs. Mix the eggs with the potatoes. You can mash the potatoes with the eggs if you want, that goes to taste too.
6.- in a small pan, heat a tbsp of olive oil in medium heat. Once it's hot, add the "egg+potatoe" mixture and cook in medium heat until it's done in one side.
7.- When you try to turn the omelette over, You will need a BIG plate for that. Bigger than the pan in which you're frying the omelette. I mean it. That's the most tricky part so be careful! Cook it on the other side and that's it. Your omelette should be round, bright yellow and smell delicious!

Don't worry if the omelette breaks while turning it over...

You can cook it until it's completely firm or just leave it half cooked on the inside, it depends on your taste. If you cook it for a bento i recommend it to be completely firm.

This usually takes me like 30 min to cook. This is not a recipe to make in the morning when you are all in a hurry to get your bento and go to work, but if you cook it for dinner you can save some and put it in a bento. I particularly prefer the omelette cold so it's perfect for a bento.

You can cut it in cubes or maybe you can use cookie cutters to make cute forms with it...

I'm sorry if the recipe is a little bad explained... I'll try to take some pics the next time a cook one!
I hope this is of any help anyway! :)

I posted a link to this recipe from my blog. I made this last night for lunch in my bento today and it was absolutely scrummy! Thank you for sharing it with us :0)

____________________________________

www.arkonite.net
www.arkonitebento.net

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 2 years 43 weeks ago.
Re: Spanish omelette recipe for bento
arkonitebabe wrote:

I posted a link to this recipe from my blog. I made this last night for lunch in my bento today and it was absolutely scrummy! Thank you for sharing it with us :0)

Yay! I'm so glad you liked it :D

maki
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Re: Spanish omelette recipe for bento

I've posted my variation using shredded potato a la Swiss Rösti (potato pancakes) - here. Hope it's not too blasphemous ^_^;

maki
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With potato chips

OK...so for our breakfast this morning I tried making one with potato chips...

It was...interesting. Not inedible by any means. But I think I'm going to stick to real potatoes ^_^;

Jiza
Bento-ing from: Madrid › Spain
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Re: With potato chips

loool! Well I'm glad you are ok after the experiment ;)

Jiza
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Re: Spanish omelette recipe for bento

Loved it!! I'll use it tomorrow! Tortilla night yay! :D

anon.
Re: Spanish omelette recipe for bento

Instead of flipping, you can finish in an oven.

maki
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Re: Spanish omelette recipe for bento

To me, that is not at all efficient in terms of time or energy. I know that's how fritattas are normally cooked, and perhaps it makes sense for a big family size one. But for a 3-egg omelette like this, simply flipping it over makes more sense to me.

Loretta
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Re: Spanish omelette recipe for bento

I once came across an interesting variation on a Spanish Omelette that required cooking the second side under a grill (or in an oven if you prefer).

The potatoes were grated and grated bramley cooking apples were added also before the eggs were poured in. After the first side had cooked, plenty of grated Gruyere was spread over the top and the pan was pushed under a hot grill until the cheese was melted and golden. Obviously, it wasn't a tortilla anymore, but I was intrigued enough to try it out myself and quite enjoyed the results. But this was some time ago when I was living with my parents. Neither of them liked it much at all. The recipe featured in some BBC cooking program.

Jiza
Bento-ing from: Madrid › Spain
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Re: Spanish omelette recipe for bento

hummm gruyere!!! :D
That looks tasty I'll give it a try :D

Tortilla with cheese is good by all means... There are some bars here that make a strange kind of sandwich: once the omelette is cooked and cooled down, just cut it through the middle (as to make 2 "omelette cookies"), separate the 2 parts, put some ham & cheese ontop of one of the "cookies" and place the other "cookie" on top of that. It's delicious and filling but I guess it's kind of tricky anyway.

anon.
Re: Spanish omelette recipe for bento

My Spanish friend makes the tortilla the traditional way (as described above). However, she also makes it with asparagus. It's delicious. Next time, try substituting asparagus: 1) Cut into 1/2 to 1 inch length, 2) saute in half olive oil half canola or vegetable oil until soft, 3) wait until cool and add to beaten egg (with pinch of salt), 4) cook egg-asparagus mixture as if you would egg-potatoe mixture. Adding vegetable or canola oil allows you to cook at a higher temperature (thus faster) without losing out on the taste imparted by the olive oil -- a trick I learned from her.

When she makes both, I usually go for the asparagus first (slight preference). Also, when I'm in the mood for tortilla and feel guilty about calories, I make this version (since I consider veggies to be "freebies" when counting calories).

Happy eating.

Loretta
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Re: Spanish omelette recipe for bento
anon. wrote:

My Spanish friend makes the tortilla the traditional way (as described above). However, she also makes it with asparagus. It's delicious.

Tortilla de Espárragos is also a well loved 'traditional' dish in Spain. Not quite as ubiquitous as the tortilla de patatas, but it certainly has a place in our hearts, I'm glad you like it too. The classic way is with Espárragos Trigueros (literally 'wheaten' asparagus as the thinner green 'wild' asparagus looks like stalks of wheat). Espárragos revueltos (scrambled) asparagus is also a classic dish where asparagus is cooked with scrambled egg.
But if you're interested in Spanish cooking there is another traditional way to eat the humble asparagus you might like (the egg is optional if you are, or want to make it for someone who is Vegan).
Here's a recipe from one of my most cherished recipe books "La Cocina Gitana de Matilde Amaya". Unfortunately, it is not available in English.

ESPÁRRAGOS ESPARRAGADOS
Ingredients (for 4)
1 bunch of green asparagus (the thinner the better),
2 slices of bread (this would be Spanish bread - two generous slices from a large baguette/French stick should do, and if the bread is a little stale/hard, all the better!)
2 cloves of garlic
4 eggs,
olive oil (extra virgin is assumed)
vinegar
salt
Method:
Put the esparagus in a bowl with water and leave them there for a while. In the meantime, in a frying pan/skillet with 'two fingers' of oil, fry the peeled garlic cloves and, once they are golden, take them out and put them in a mortar (if you don't have a pestle and mortar you could put them in a food processor). Then, add the slices of bread to the same frying pan and once they have fried add them also to the mortar(/food processor).
Drain the esparagus, break off the hardest part of the asparagus (if you bend them near the bottom they automatically snap at the right place) and sprinkle with salt. Put them in the frying pan with a lid (most of the oil will have been sucked away by the bread) and gently 'fry' them with the cover on, on a very low flame, with a dribble of water until they soften. In the meantime, use the pestle to mash the ingredients in the mortar with a little dribble of vinegar and "two fingers" of water and add this mixture to the pan with the softened esparagus. Stir for a little and, once it has been simmering/gently boiling for five minutes, add the eggs (best to make four shallow 'wells' in the esparagus mixture and drop the eggs in these) and let them poach. Serve warm.

*Matilda Amaya doesn't 'do' measurements. "Two fingers" is the width of two fingers (about an inch) and her suggestion is that you fill up the pan or mortar to the height of the width of two fingers. That's a LOT of oil. Although you only really need enough oil to fry the bread with this will still be quite a bit as the bread needs to go almost 'crunchy' in the oil, it's not enough to just toast the outsides.
This is one of those deceptively 'simple' dishes which is tastier than the sum of its parts might suggest.

Image of finished dish: http://estaticos03.cache.el-mundo.net/magazine/imagenes/2002/06/14/10240...

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
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Re: Spanish omelette recipe for bento

qué buena pinta... :0_

I never tried asparagus tortilla o_O shame on me! lol

Jiza
Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
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Re: Spanish omelette recipe for bento

a little pic of an omelette we made a few months ago that i always forget to upload :D

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yummy! <3

Re: Spanish omelette recipe for bento

Wonderful! I went to Spain a few years ago and the woman I stayed with in Sevilla made us this for breakfast one morning... ABSOLUTELY AMAZING. I'm so glad to find a recipe! I never would have thought to use this for Bento. Thank you so much!

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