This is one of those recipes where mistakes lead to loveliness, and a little creativity with leftovers can make wondrous surprises.The night before I had made far too much mixture for onion bhajis and so I had a large bowl of sliced onions mixed with spices and gram flour sat in my fridge. Not wanting this to go to waste I had an epiphany when staring vacantly into my open fridge. We had an inordinate amount of eggs that needed using up. Spanish Tortilla/Omelette’s are one of my favourite things, so why not marry the two together?
This was definitely experimental, I have never actually made a Spanish Omelette myself, and so I made this up as I went along….
2 large onions, sliced
3 average sized potatoes, peeled and cubed
4 or 5 eggs
Knob of softened butter
Splash of milk
4 tbsp Gram Flour
Splash of water
Drizzle of oil
1. In a bowl, mix together the sliced onions, gram flour and spices with a splash of water.
2. In a large frying pan heat some oil on a medium heat and the slowly cook the onions. Keep turning occasionally to help them cook through, but try not to brown them too much. Sprinkle them with some salt.
3. After about 15 minutes or so place onion mixture in oven dish, cover with foil and place in pre-heated oven at 170C.
4. Whisk eggs, add milk and butter and blend well. Set aside.
5. Boil the potatoes cube in a small pan for 5 minutes, drain.
6. Remove onions from oven.
7. Line baking tray or oven dish with baking paper. Add the onion mix and potatoes followed by the egg mixture. Using a spoon gently cajole the mixture so that all of the ingredients are covered in egg.
8. Cover with foil and place in oven for about half an hour.
9. Remove foil and bake for another 5-10 minutes, depending on how brown you want to top to be.
10. Eat and enjoy. We had ours with leftover curry, but this would also work well a nice salad, picnic or offering at a Potluck party.
Let me know if you give this a try, or have something to add, or need more directions.