Executive Chef, Donal shows you how to make a delicious and nutritious pan-roasted Spanish Omelette with a tangy red pepper Romesco Sauce.
Excellent as a pre-training meal as it’s packed with carbohydrates and protein, or delicious as a tasty weekend brunch.
This recipe series was co-created with John O’Connor, Head Nutritionist for Kerry GAA, for players and fans alike to take pride in their meal preparation.
Find the full recipe here: https://prideofkerry.ie/recipe/spanish-omelette/
#SpanishOmelette #TortillaDePatatas #WeAreKerry #CiarraiAbu
[Music] the next meal up in our series is a Spanish omelette really versatile meal really simple can be used at any meal of the day breakfast lunch or dinner great way to use leftover potatoes so Don is going to talk us through uh how we put it together first we’re going to pan fry uh the onion and the potatoes we’ve got our non-stick pan on and we’ve got it on I’d say a medium to high heat a tablespoon of olive oil add in our onion take our baby potatoes so they’re fully cooked skin still on and we’re going to slice them what I’m going to do is take our egg mix and just lightly whisk it up pinch of salt there you don’t need to worry too much about it burning every couple of minutes just give it a shake and now while that’s cooking away I’m going to get a start on our red pepper romemesco sauce we want the red pepper char grilled so that the skin blackens if you have a gas cooker at home you have an open flame so what you can do is simply just put the red peppers next to the flame and then you just keep turning it until pretty much the whole red pepper is fully blackened h another option you have is to take them and put them underneath your grill at home and you basically grill it until it’s blackened and then turn it over with our onion and potato mix there’s some lovely caramelization on there a bit of salt to the egg mix so just a pinch in there that hot mix of onion and potato starts to cook the egg so your egg mix gets a really nice potato and caramelized onion taste as opposed to it just tasting the egg our red peppers they’ve got some lovely blacken skin on the outside put cling film over the top so they start to steam themselves and after 10 minutes the skin will scrape off really easily we’ve just peeled the skin off and then remove the seeds from the inside red pepper a garlic clove black pepper little pinch of salt cider vinegar you want to add in a few almonds in there decent pinch of smoked paprika maybe a tablespoon of olive oil if you don’t have the blender just chop it up and get it together because you’ll still have the same taste but that has got so much taste in there really good with this dish i’d say a half half a tablespoon of olive oil not even and then we’re going to go in with our whole mixture very simple to cook because you’re not doing nothing at this stage besides letting it do its thing we’re only a few minutes into this now but you can see the edges are actually starting to cook i just going to start pushing the edges in a little as it cooks to make sure that it’s not sticking too much to the edges and you want to almost create a dome on the top so it’s easier to turn around what I’m going to do is take it as far as I can and flip it onto the plate and then back in but absolutely if you want to just take this pan and put it under the grill to start charing the top of it to finish the cooking that way 100% you can do that so what we do is we put the plate on and we’re going to turn it over go back into the pan and then we’re going to finish it on the other side turn the heat off and just leave it sitting there for about 5 minutes to to start to cool down here’s our finished omelette so it’s got lovely caramelization there all the flavors on the inside mixed salad here coming off the edge there and a small bit on the salad really nutritious very deserved up to John sauce is unbelievable breakfast lunch dinner or even as a snack depending on how you portion it out we keep the skin on that potato so we’re keeping in all that fiber and all those additional micronutrients as well