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Spanish omelette with Ibérico Sobrasada
Preparation
In a non-stick pan, heat 6 tbsp of olive oil at médium heat, add the potaoes and the onions and cook for 20 to 25 minutes, adding water during cooking, Five minutes before the cooking finishes, add the sobrasada. Make sure the potatoes are tender, if not, continue to cook..
Transfer the potato mixture to a bowl, add salt and pepper.
In a bowl, beat the eggs and add to the potato mixture.
In the same non-stick pan, heat 2 tbsp. of olive oil and pour in the potato mixture. Cook at low heat for 10 to 15 minutes stirring delicately with a wooden spoon, clockwise towards the middle. The tortilla must be cooked but slightly runny.
Turn the tortilla over onto a big round plate, and put it back into the pan, by letting it slide gently. Keep cooking for 5 minutes. Cut into wedges and serve at room temperature.
Preparation: Mary-Fleur St-Pierre
During SIAL 2016, which took place at the Palais des Congrès in Montreal, our guests had the opportunity to taste the tapas created especially for this occasion by the well-known Chef from Montreal, Marie-Fleur St-Pierre.
45 minutes
- 3 yellow potatoes thinly sliced
- 2 Spanish onions thinly sliced
- 200 gr sobrasada ibérica
- 6 tbs + 2 tbsp Spanish olive oil
- 45 ml water
- 12 eggs
- Salt and pepper, to taste
- 3 yellow potatoes thinly sliced
- 2 Spanish onions thinly sliced
- 7.055 oz sobrasada ibérica
- 6 tbs + 2 tbsp Spanish olive oil
- 1.709 fl. oz water
- 12 eggs
- Salt and pepper, to taste
- 3 yellow potatoes thinly sliced
- 2 Spanish onions thinly sliced
- 0.95 cup sobrasada ibérica
- 6 tbs + 2 tbsp Spanish olive oil
- 0.19 cup water
- 12 eggs
- Salt and pepper, to taste