I like mixing recipes. This sounds really great and if you are a confident, good cook this is what makes cooking great. You are not simply following the recipe but make it a bit more interesting, however if you are a beginner it can cause some problems:) This is one of those mixed recipes when disaster didn’t happen. I first saw how to make Spanish omelette when our dear Spanish friends made it for us on a great-great night (thanks Cris and Juan)…and first made frittata out of Charlotte Pike’s cookbook which I love so much and mentioned it before in my Fancy name for a toast – Croque Madame post.
So we had so many friends who visited us in Sweden and I tried to make some welcome-dish to all of them. My boyfriend got bored with lasagna so I switched to this frittata/spanish omelette mix. They all liked it…or at least they were polite enough to tell me that:)
What we need:
- 2 big potatoes – peeled and sliced into 0,5 cm thick
- 1 spoon of olive oil
- 1 red bell pepper – tiny sliced
- feta cheese
- 8 large eggs
- 1 medium onion – halved and tiny sliced
- 3 garlic slices – chopped
- 250 gr bacon
- First cut, slice and chop every ingredients we need. Get a big frying pan and heat up as much oil as you need to almost cover the potatoes. You should cook them until they get soft, we do not want them to get crispy. After it is done put them away, you don’t need them for a while.
- Get the used frying pan and heat up the olive oil on medium heat. First start to fry the bacon until it starts getting crispy – do not forget to stir it from time to time. Turn down the heat a bit and add the onion slices, after 2 more minutes the garlic and bell pepper too. Stir it well and cook it for approximately 4-5 more minutes.
- While the above is happening, get a bigger bowl, mix the eggs with the feta cheese (grind it with your hands) add salt and pepper and mix it well.
- Get everything from the frying pan and pour it into the bowl of eggs and cheese. Mix it quickly. Put the potatoes into the frying pan and pour the mixture on it. Stir it a little bit so it covers equally the potatoes and let it cook for about 15-20 minutes on low temperature. From time to time pull up the side of it with a spatula, so the liquid part gets under the already solid bottom of the dish. (like on this photo)
- The top of it will start getting less and less liquid, when it barely moves when you slightly shake the pan, get a big plate ad put it on. Use an oven glove and with a quick move (holding the plate) turn it upside down. Cook the other side about for another 5 minutes. Check the bottom with a spatula to avoid burning.
- When it’s done repeat the trick with the plate and serve it with vegetables, salad or bread.
Hope you like it as much as We do!:)
So what you have to look out in my experiences:
– use a low temperature when cooking this dish, otherwise the bottom will get burned quickly and the top will be too liquid to be able to turn upside down.
– avoid the potatoes to get crispy it taste slightly better when it is simply soft.
– when you turn it upside down do it very quickly and fast…good frying pans are usually very heavy too so ask someone else if you cannot hold it with one hand comfortably or the whole dish will fall apart:)