A traditional spanish omlette takes a lot of care and attention to cook and requires a level of patience generally lacking in a two-year-old. This recipe is a quick alternative that adds a few non-traditional but exciting flavours to which I am trying to introduce Lara.
My recipe features green olives from spain - it may seem quite adventurous to be serving olives to a two-year-old but at this age children are so impressionable, and so eager to explore new tastes and textures that I figured it would be worth a try (it wasn't a wholly successful experiment but at least Lara tried them!). Green spanish olives are quite a mild flavour and add a different texture to the omlette.
Spanish Omlette with Chorizo and Green Olives Serves two adults and a toddler when served with salad.
INGREDIENTS
5 eggs beaten with a little salt and pepper
Half a mild dried sausage (we used an english chorizo)
1 onion chopped or sliced thinly
1 small bowl full of cooked potatoes (we used left-over new potatoes) sliced or chopped
1 handful green spanish olives chopped in half
A big glug of olive oil
Fresh parsley or Basil to serve
METHOD
Lara loved the texture of the omlette and enjoyed chopping all of the ingredients but seemed unimpressed by her first foray into the world of olives! Ah well, we'll just have to try again some time.
My recipe features green olives from spain - it may seem quite adventurous to be serving olives to a two-year-old but at this age children are so impressionable, and so eager to explore new tastes and textures that I figured it would be worth a try (it wasn't a wholly successful experiment but at least Lara tried them!). Green spanish olives are quite a mild flavour and add a different texture to the omlette.
Spanish Omlette with Chorizo and Green Olives Serves two adults and a toddler when served with salad.
INGREDIENTS
5 eggs beaten with a little salt and pepper
Half a mild dried sausage (we used an english chorizo)
1 onion chopped or sliced thinly
1 small bowl full of cooked potatoes (we used left-over new potatoes) sliced or chopped
1 handful green spanish olives chopped in half
A big glug of olive oil
Fresh parsley or Basil to serve
METHOD
- Warm the olive oil in a large (20-24cm) non-stick frying pan on a low heat.
- Fry the onion on a gentle heat until soft but barely coloured.
- Add the olives and the chopped dried sausage and fry for a minute or two until it starts to release its oils and the sausage just starts to crisp.
- Add the chopped or sliced new potatoes and cook for about 5 minutes until warmed through.
- Turn the heat right down and add in the egg mixture and spread it evenly over the pan. Cook until the egg has fully set - this can take between 10 and 20 minutes if you have the heat low enough. If you are in a hurry you can speed this process up but you will probably find that the base begins to burn before the top is cooked and you will need to finish off the omlette under the grill.
- Once the omlette is cooked, turn it out onto a large plate and garnish with fresh herbs. Serve with salad or chopped bread.
Lara loved the texture of the omlette and enjoyed chopping all of the ingredients but seemed unimpressed by her first foray into the world of olives! Ah well, we'll just have to try again some time.
