Simon and I decided we would do a  taste2taste off with recipes from UK vs USA as we love a bit of healthy competition. Simon thought brunch was a good subject especially as it’s Labor day weekend. I chose my twist on a Spanish Tortilla omelette as a perfect brunch dish, inspired by my recent Mediterranean holiday, surely a winner?

Ingredients

Ingredients

4 eggs, beaten

3 new potatoes skin on, thinly sliced (0.5cm, 1/4 inch thick max)

Courgettes chargrilling

1 red onion, peeled & thinly sliced

1 courgette sliced, brushed with olive oil

4-5tablespoons olive oil (I used Spanish extra virgin)

Fresh oregano & thyme, finely chopped

Salt & black pepper

Preparation

Heat a chargrill pan and cook  your courgettes over a medium heat for  a few minutes each side until cooked. Leave to cool. Heat olive oil in a small omelette pan until hot and add sliced potatoes and season with salt & pepper. Cover and cook on a low to medium heat for 10 minutes. Add the sliced onions, herbs. Continue cooking gently for another 10 minutes until soft.

Drain the potato and onion slices in a sieve over a bowl to catch any excess oil. Add potato and onion to beaten egg, season with salt & pepper, mix gently and leave for 5 minutes. Add a tablespoon of drained oil back to pan and heat.

Add mixture and cook very gently for about 8-10 minutes until the tortilla starts to set.

If you’re feeling brave slide onto a plate, pan on top and turn over and cook for a further 5 minutes until set. Otherwise cook the top for a few minutes under a medium grill. Add the courgettes on top and grill for 2 minutes to warm. Serve with some fresh spinach. Can be eaten warm or cold.

Tortilla omelette a taste2taste off winner from UK (& Spain)? Check out Simon’s Labor day post tomorrow & then decide!

Mine’s a slice!

Omelette’s nearly done