Spanish Nomelette Recipe


INGREDIENTS:

For the Nonmelette "egg"

1/2 cup Classic nonmelette dry mix 

1 cup Water 

1 tbsp Olive oil 

2 tbsp Chives (or parsley leaves), minced 

1 pinch Maldon Sea salt 

1 pinch Freshly ground black peppercorn 

 

INGREDIENTS

For the filling:

270 gr Potato, big size (1 unit), peeled, diced 

1 unit Garlic clove, skin on, smashed 
Vegetable oil, to fry

120 gr Yellow onion, medium size (1 unit), sliced 

1 tbsp Olive oil 

 

In a medium bowl whisk "nomelette" dry mix, water, and olive oil until well combined.

Heat the oil in a medium frying pan, add the potatoes and fry them with the garlic clove until crispy, golden and tender.  Transfer to a plate with paper towels on it to soak up some of the excess oil. Sprinkle salt on top. Fry the onions until transparent and soft, but not browned. Remove the pan from the heat, and transfer the onion into a bowl.

 

Add potatoes, onions, chopped chives, pinch of salt and pinch of mixed ground peppers, and mix gently to combine with the Nomelette "egg", trying not to break the potatoes.

Heat a non - stick pan on medium high.
Add olive oil. Let the pan and oil get hot.

Tip everything into the pan and cook on a medium
heat,using a spatula to shape the omelette into a cushion.

Cook over medium low until the mixture is almost set at the edges, and halfway set in the center, and the tortilla easily slips around in the pan.

Note: You can cover the pan with a lid to help to set.

When almost set, set a flat, rimless plate over the
pan. Lift the pan off the stove and, with one hand against
the plate and the other holding the pan ́s handle, invert
the pan so the tortilla lands on the plate.

Set the pan back on the heat and slide back carefully, tuck the edges in and under itself. Keep cooking, gently shaking the pan occasionally, until completely cooked through.


Transfer the tortilla to a serving platter and let
cool at least 10 minutes.

Serve warm, at room temperature.
Garnish with minced chives (optional). 





 

 

 

 

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