When we went to Spain a few years ago for the first time, I was not fortunate enough to eat a Spanish Omelette! But yesterday at lunch time I may have captured a little of the Mediterranean speciality!
I was hungry as always and saw only eggs, feta cheese, milk and butter in the fridge. The red smoky paprika that I bought at the weekend was too hot and fiery not to use in this dish. I mixed things up and within 10 minutes I had myself a Spanish/Greek omelette! All soft, fluffy with the saltiness of feta and the smoky barbecuey hint of paprika!
Yummmmmy! Will definitely be making this omelette combination again!
1 large free range egg
a little feta cubed small
splash of milk
¼ tsp smoked paprika
Pinch of dried chilli flakes
little knob of butter
1 tsp olive oil
• In a small frying pan on a low heat add the butter and olive oil
• Beat the egg with the milk, season with the paprika and salt. Mix in the feta
• Place the egg mixture into the frying pan and sprinkle with the chilli flakes
Keep on a low to medium heat and after 2-3 minutes cover the pan with a lid or plate to set the egg as it cooks in its own steam (low heat)
• After 5 minutes or so check the omelette and if it has set well, transfer onto a plate and serve with some buttered crusty bread