A delicious vegetarian recipe for Spanish omelette with potatoes and sweetcorn. Hearty enough to be a meal in itself or delicious served with tapas.
Both of my children are suspicious of anything hidden in an omelette and many a good plate of food has been thrown away when I’ve tried to sneak some vegetables into an egg-based supper (think spinach, mushrooms, peas, tomatoes, peppers, I’ve tried it all).
R has recently got quite into sweetcorn (for him this means eating four or five kernels and not throwing a wobbly that it’s on his plate at all – but this is a step in the right direction surely?) so I had the idea to make a traditional Spanish tortilla with potatoes in, but also to pop in a bit of sweetcorn to see how it went down.
This Spanish omelette with potatoes and sweetcorn is a tasty alternative to the classic recipe.
How to make Spanish omelette with potatoes and sweetcorn
Spanish omelette with potatoes and sweetcorn
- 150 ml extra virgin olive oil
- 750 g white potatoes peeled and thinly sliced
- 1 large onion thinly sliced
- 185 g tin of sweetcorn drained
- 5 large eggs beaten
- Salt and pepper
Reserving two tablespoons of olive oil heat the rest in a 20cm (8 inch) non-stick frying pan. Add the potato slices and onions and cook, stirring pretty much constantly for 15 minutes until the potatoes and onions are golden and tender.
Stir the potato mixture into the beaten eggs, add the sweetcorn and season generously. Set aside for 15 minutes and clean the frying pan.
Heat the remaining oil in the clean pan and tip in your potato and egg mixture. Cook over a low heat for 10 minutes until it is almost cooked through. Using a plate, carefully slide the tortilla out onto it, invert the pan over the tortilla and flip back into the pan in order to cook the other side.
Return the pan to the heat and cook for a further five minutes or until the tortilla is cooked on both sides. Allow to cool and serve at room temperature cut into wedges.