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Spanish Omelette Recipe

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Adjust Servings:
400g thinly sliced Baby Waxy Potatoes
1 Chopped Onion
1 Chopped Clove Garlic
4 Tbsp Olive Oil
8 Beaten Eggs
Half a bunch of Chopped Parsley
For Drizzling Extra Virgin Olive Oil

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Spanish Omelette Recipe

A great campfire lunch of Tortilla for feeding a small crowd

    • 50
    • Serves 4
    • Medium




    Tortilla, or Spanish Omelette, is a great lunch to make on camp. You could also serve this tortilla as a breakfast or brunch, if you leave out the garlic!

    Thinly slice your potatoes for the Spanish Omelette

    The recipe itself is straight forward enough. Perhaps the hardest part is flipping the omelette over towards the end of the cook. Take care with this part and you should be OK. If you’re a bit nervous about it, you could shovel some of your ashes on to the lid of your pan to cook it through that way. If you’re using an altar fire to cook, you could place your whole pan (without a lid) underneath and you’ll be heating it from above, just like a grill in your oven at home.

    We serve our Tortilla as part of a Basque Pinxtos night

    We made this Tortilla as part of a series of Spanish cooks we did in Scouts recently. The theme was “Pinxtos” and the young people made an excellent go of this. We plan to add more of the recipes over the coming weeks so check in again! I think strictly speaking, Tortilla should only have potatoes, eggs and good olive oil, but adding some onion, garlic and parsley makes it feel a bit more substantial, so I am happy to break with tradition here.

    To make it go a bit farther, we served our Spanish Omelette on slices of crusty bread in true Pinxto style. What do you think of our, perhaps unauthentic but definitely tasty, Spanish Omelette?

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    Heat the pan and oil on the fire and fry the onion over a low heat.


    Add the sliced potatoes, cover and cook for 15-20 minutes, stirring occasionally. Make sure nothing sticks to the pan.


    Add the garlic and stir through for 1 minutes and then add the beaten eggs. Put the lid back on and cook softely for 15 minutes, until the edges are golden.


    The tricky bit, flip onto a plate and slide back into the pan. You could also put some embers onto the lid, or slide your pan under the altar fire but you won't get a crispy top so try to flip.


    Sprinkle the parsley over the top and drizzle with the extra virgin olive oil. Either cut into squares and serve on slices of bread or slice up like a pizza and tuck in.

    Mark T

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