Omelete with a twist

bakedPotatoI tasted my first Spanish omelete made by a Spanish friend more than five years ago and I like it very much.

After learning a few tricks from him, I tried making my own version of Spanish omelete at home using my round cooking pan. After cooking the omelete on one side, I need to flip it over to the other side with the help of a big plate. It requires some strength to handle the pan and the plate when flipping the omelete.

I made another version of omelete with green vegetables for our last year Christmas party. As I was afraid that the omelete would crumble when I flipped it, so to play safe, I baked the omelete instead.

I made a similar dish thereafter, except that the I swapped the spinach for broccoli in this recipe.

Preparation time : 20 minutes
Cooking time: 30- 50 minutes
Serving size: 5


  • 400g Potatoes
  • 200-300g Broccoli, chopped
  • 5 medium Tomatoes, diced
  • 2 Onions, chopped
  • 5-8 Eggs
  • Italian spices
  • Mozzarella (optional)
  • Salt
  • Pepper
  • Oil

Instructions Step by Step:

  1. Skinned the potatoes and cut into slices.
  2. Layer the potato slices in a dish and steam for 45 minutes until they are cooked and soft.
  3. Saute the onion and garlic for about 2 minutes then add the chopped tomatoes. Cook the tomatoes for about 4-5 minutes until soft.
  4. Steam the broccoli for 3-5 minutes
  5. Mix all the eggs into a bowl. Add salt, pepper and Italian spices as desired.
  6. Prepare a baking dish and grease the inside with oil.
  7. Pour egg mixture onto the baking dish, layer it with cooked potato slices, egg mixture, tomatoes, egg mixtures and so on. With every layer of potatoes, tomatoes or broccoli, add a layer of egg mixture.
  8. For the last layer, pour all the egg mixture onto the baking dish.
  9. Bake for 30-50 minutes at 180 degree Celsius. It will take a longer time to cook a thicker omelete.


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