Recipe – Spanish Omelette with Smoked Bacon

We all know Stacey’s mum makes a mean omelette (and very little else) in Gavin and Stacey. A really easy meal centre for a midweek meal but a Spanish Omelette is a simple meal centre for the whole family. It only takes half an hour and can be thrown together. You can chop and change the fillings but this one is my favourite.

To feed 4-6 you will need:

  • 8 medium eggs or 6 large ones
  • 4 medium potatoes
  • 1 red onion
  • ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoons Tabasco or chilli sauce
  • 200g streaky smoked bacon
  • 100g grated cheddar cheese

Chop the onion. Peel, wash and thinly slice the potatoes. Place both in a medium sized frying pan at least an inch deep. Pour over a good glug of oil and seasons liberally with ground black pepper.

Over a medium to high heat, sauté the potatoes and onions for around 15 minutes until soft. If the potatoes start browning heavily, turn the heat down.

Transfer to a bowl. Cut the bacon up with scissors into 1 inch strips, add to the frying pan and fry until just cooked. Add the potatoes and onions back into the pan.

In a bowl, crack the eggs, add the two spices and Tabasco, and beat until well mixed. Add to the pan, moving it all round so it’s well mixed and the eggs have got under everything. Sprinkle the cheese over the top.

Keep the heat on medium/high and cook for around 15 minutes until the top is set. If the time is up and the top hasn’t set, pop the pan under a grill on full for a couple of minutes. Be careful is the pan has a plastic handle, you don’t want this to melt!

It can be eaten on its own or with a salad or vegetables such as tender stem broccoli.

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