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Spanish Omelette with Roasted Red Peppers

Updated: Feb 7, 2022

With Spanish omelette for baby

Or .......as they say in Spain 'Tortilla de Patata con Pimientos del Piquillo'! The day after my 19th birthday I moved to Spain where I lived for two years with a wonderful Spanish family in Madrid. The ‘Mama’ of the family, Luisa Rodriguez, used to cook THE most scrumptious ‘Tortilla de Patata’! Inspired by her unmatched Spanish culinary prowess, I continue to this day to strive to re-create those flavours and smells that used to float from her kitchen!

Shakshuka my way along with Butternut, peppers, peas and pear for baby

Prep Time: 15 Mins | Cook Time 35 Minutes

Serves 6

Ingredients

  • 3 tbsp Rapeseed oil

  • 1 medium onion chopped finely

  • 5 Russet potatoes peeled and sliced into thins

  • 5 large eggs whisked

  • 1 tbsp Full-fat milk room temperature

  • Pepper

  • 100g Roasted red peppers (from a jar)

  • 1 tbsp Fresh parsley chopped









Method

  1. Using a non-stick griddle pan, heat 2 tbsp oil on medium-high heat. Once hot, add the potato slices and fry for a minute, then turn the heat down to medium, cover and allow to cook for 15-20 minutes until cooked through. Check the potatoes aren’t catching and turn them over once or twice. If it's catching, turn the heat down a touch.

  2. Whilst the potatoes cook, using a non-stick griddle pan, heat 1 tbsp oil on medium heat, and once hot, add the onions and cook for 4-5 minutes until soft, then remove from the heat, cover and set aside.

  3. Whilst the onions cook, whisk the eggs along with the milk and a dash of pepper.

  4. Once the potatoes are cooked through, combine well with the onions and the egg mixture in the frying pan, ensuring the egg covers the potatoes all over. Cook on low-medium heat for 10 minutes. Once the egg begins to set, turn the edges inwards a little and shake the pan to ensure it doesn’t stick. The edges of the tortilla will begin to set first, and once they begin to brown, place a flat plate over the top and flip it over.

  5. Pour another drop of oil into the pan and let it heat. Once hot, carefully push the tortilla back into the pan, tucking the edges under again to create a rounded shape. Cook for another 3-5 minutes then using the plate, flip the tortilla back over to serve.

  6. Garnish with the sliced red peppers and some fresh parsley. Allow to sit for 10 minutes before serving.

  7. For the baby's meal, either chop into small pieces if you'd like to introduce some baby-led weaning or if you prefer; place a small slice into the blender jug along with 25ml sterilised water and blend on high for a few seconds. If the consistency is too thick for your baby, add a further 25ml of water, re-blend and continue with this method until the desired consistency is achieved.



Notes


Nutritional Notes


Full of flavour and nutrition, this recipe can be both puréed down and left whole for a combination of purée and baby-led approach. It has a lovely soft texture and makes great finger foods.

The egg provides protein and vitamin D. Eggs are one of the few foods that provide a good source of vitamin D, which mostly comes from sunlight. I like to call vitamin D a ‘super vitamin’ because of its multifactorial benefits in our body particularly helping absorb calcium to build strong bones, control infections and reduce inflammation.

The potatoes in this dish provide carbohydrates for energy, vitamin C and antioxidant vitamins which prevent cell damage.




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