Spanish Omelet

[corkscrew]

For something simple at lunch time try the Spanish Omelet at Sala Thip in River City.

[zaphodbeeblebrox]

Looks good - but crisps? Couldn't they be bothered to cook up some hash browns or skillet potatoes?

[corkscrew]

Looks good - but crisps? Couldn't they be bothered to cook up some hash browns or skillet potatoes?

I agree.....either of those would have been much better. Anyway, I passed on the crisps.

[KohKarrang]

CRISPS!

How much did that set you back...

[corkscrew]

CRISPS!

How much did that set you back...

220 baht. But, that omelet really tasted good.

[JohnBKKK]

sorry but this looks as much like a spanish omelette than a beetle looks like a benz and the crisps top the whole thing - whoever made this has no idea what a spanish omelette is

What they served you was a normal "folded" omelette with some veggies and astonishingly crisps - for 220.00 I would find that quite expensive

A real Spanish Omelette is made with julienne Potatoes and some finely sliced onion and that's it - slowly saute the potatoes in some olive oil until tender add the onions and wait until they are opaque .. than add your beaten eggs so that you gat a thick omelette cook over slow heat and finish in the oven- a spanish omelette is thick - and tastes great hot or even cold on some bread

This is a Spanish Omelette

Edited October 23, 2008 by JohnBKKK

[KohKarrang]

I was going to say that!

The omelette the OP got served was the type of omelette an unsuspecting tourist would get served in a Spanish holiday resort(for English )

[sceadugenga]

I'd be tempted to put some cheese in that, but then that would offend you purists as well I suppose.

[JohnBKKK]

I'd be tempted to put some cheese in that, but then that would offend you purists as well I suppose.

actually Bacon goes very well too ..... but when you call something an "Spanish Omelette", especially a restaurant, that's what I would expect - unless they say "with xxxxxxx" but what our friend got was nowhere near a Spanish Omelette .... I would bet the Chef they have there is Thai and they also offer "American fried Rice"

If you make your own .. bacon and charred/de-skinned bell peppers go very well

[bkkjames]

Looks good but I am more of a Fritatta Man myself

[corkscrew]

I'd be tempted to put some cheese in that, but then that would offend you purists as well I suppose.

actually Bacon goes very well too ..... but when you call something an "Spanish Omelette", especially a restaurant, that's what I would expect - unless they say "with xxxxxxx" but what our friend got was nowhere near a Spanish Omelette .... I would bet the Chef they have there is Thai and they also offer "American fried Rice"

If you make your own .. bacon and charred/de-skinned bell peppers go very well

The actual wording on the signboard read "Omelette Spanish, Asparagus, Cheese". Or, something like that.

[Samuian]

Tutorial VDO:

Whereas the classic Frittata allows more rooms for ingredients.... in Naples with pasta, Piedmont with Truffles, cheese, Vegetables, Pancetta, Sausage, meats, leftovers, almost every Region has its own special Frittata - that is what I love i the Italian Kitchen.... it's incredible variety!

[Lickey]

We had a Spanish friend stay with us recently, and made a real spanish ommlette, John bkk is of course the closest, the only difference is Luis done the egg mix in a seperate bowl, when the sliced potatoes were ready, they were added to the egg mix,and lighty mixed in,

Then he fried some finely chopped onions, when tender, he added the mix, on a medium gas heat, [dont forget the potatoes are hot and will start cooking the egg mix]

after 3 mins or so, he put a glass plate over the ommlette, turned the pan upside down so the ommlette was on the glass, then slid it back into the pan to cook the topside, another 3 mins, and alone it was a perfect meal.

Cheers, Lickey..

[zaphodbeeblebrox]

after 3 mins or so, he put a glass plate over the ommlette, turned the pan upside down so the ommlette was on the glass, then slid it back into the pan to cook the topside, another 3 mins, and alone it was a perfect meal.

Hee, hee, hee.

Not enough experience to flip an omelet in the pan? After cooking as many as 300 omelets every weekend morning, I had the flip down pat.

It's not the French way of making an omelet, but I, and many of my customers, preferred it, as the bottom of the omelet doesn't get tough from overcooking.

[KohKarrang]

Hee, hee, hee.

Not enough experience to flip an omelet in the pan? After cooking as many as 300 omelets every weekend morning, I had the flip down pat.

You do know that a true Spanish omelette can be very thick, some I've had as tapas in bars in southern Spain have been up to 2 inches thick so flipping a 2 inch potato filled omelette wouldn't be very sensible, it would crumble most probably...

[zaphodbeeblebrox]

I've done it before. It actually has to do more with the weight of the skillet.

[JohnBKKK]

Flipping a normal omelette or pancake in a pan is easy, just a matter of experience but no one would want to flip a real Spanish Omelette ...... timing is important .. cook it until the bottom has set with a nice light brown color - this will be the top of the omelette later and than put it under the salamander or your oven grill and finsh the top (later Bottom) - the rest of the omelette will finish by its own heat and the heat of the pan (best is a cast iron heavy deep pan) - when done turn it on to a plate NO flipping since it will break appart due t its thickness and the potato mixed in besides I would like someone to flip anything in my cast iron deep pan .. weighs about 12 KG

Edited October 25, 2008 by JohnBKKK

[KohKarrang]

I've done it before. It actually has to do more with the weight of the skillet.

So you have actually flipped a tortilla? And it didn't crumble but it was very thick and filled with potato?

note to self: stop it.

[Samuian]

I've done it before. It actually has to do more with the weight of the skillet.

So you have actually flipped a tortilla? And it didn't crumble but it was very thick and filled with potato?

note to self: stop it.

A genuine flipper, so to say, especially those cast iron skillets have a rim 1-2 " high, most of the time slightly curved towards inside, I would love to see the stuff leaving the skillet and then being caught back into it again....