Here at La Española premium quality, traceability, and authenticity are our top priorities. This is why we grow all olives used for our olive oils on our own farms in Spain. We harvest them at the perfect time and manage the whole of the production ourselves, from crushing them in the mills to delivering the bottles to your local supermarket – ready to use in your favourite recipes! Our Extra Virgin Olive Oil is even traceable back to the groves where the olives were grown. Find out more about our olive oil at the La Española Chefs Theatre at your local Foodies Festival!
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SPANISH OMELETTE
Made using La Española Olive Oil
This humble potato omelette is made from just a few simple ingredients. It is perfect for brunch, or a light dinner, served with nothing more than a salad or couple of slices of fresh bread.
Preparation time: 25 minutes
Cooking time: 40 minutes
Ingredients
4 small to medium potatoes
1 medium onion
50 ml of La Española extra virgin olive oil (for frying)
4 eggs
45 ml La Española truffle oil
Salt and freshly ground black pepper
To Garnish:
300 g mushrooms
2 tbsp freshly chopped flat- leaf parsley
*You will need TWO PANS for this recipe. A large frying pan with a lid for the potatoes and
onions. A smaller frying pan to make the finished omelette.
Step 1: Peel and finely slice the potatoes and onion (to approx 2mm thick). Heat the extra virgin olive oil in a large frying pan over a medium heat and when it’s quite hot add the potatoes and onions. Pop on a lid and let them cook really slowly until they start to caramelise.
Step 2: Beat the eggs in a large bowl. When the potatoes and onions are softened remove them from the oil with a slotted spoon and add them to the eggs. Stir and leave to stand for 5 minutes so the flavours combine. Add the La Española truffle oil and stir.
Step 3: Re-use a couple of tablespoons of La Española extra virgin olive oil and heat in the smaller frying pan. Pour the egg-potato mixture in and cook over a really low heat for 10 minutes without stirring. Peel the edges of the omelette, remove the pan from the heat and place a shallow plate on top as a lid (the plate should be larger than the pan). In one quick motion, flip the omelette over and return it to the pan. Cook for a further 15 minutes and it is ready.
Step 4: Clean and chop the mushrooms and sauté over low heat with the parsley until soft. Serve with the omelette and drizzle over with a little truffle oil to add that finishing touch.
