Chef Mark Cox
specialises in cooking
British classics with
a Spanish influence.
PHOTO
NEEDED
SPANISH OMELETTE
A few simple ingredients get transformed into a
picnic classic by Mark Cox from Wrights Dairies
{
36
}
You’d think you can’t
go far wrong with eggs,
onions and potatoes. But
how many of us have
returned from a holiday
spent eating in authentic
tapas bars wanting to
recreate this classic and found their Tortilla Espanola about as
palatable as the duty-free Sangria?
The secret is to caramelise your onions, according to this
family recipe from Chef Mark Cox (who also recommends
Blackacre free range eggs). After 20 years working as a head
chef in both Spain and England, Mark has now hung up his
chefs whites and exchanged them for a suit and a position with
D.J. Wrights Dairies based in Poole. Mark brings the chef’s
Recipe
Ser ves 12 as a tapas dish
Ser ves 6 a sta r ter
Time
10 min utes (excluding
ca ramelising the onion s)
Ingredients
800g creamy potatoes
(Estima, Cara, Saxon or Marabel)
7 medium free range eggs
1 Spanish onion or 2 medium white onions
Sunflower oil for frying the potatoes
Olive oil for frying the onion and the omelette
Fine sea salt
perspective to the business and understands the needs and
requirements of the modern kitchen.
Wrights are one of the few remaining independent family run
dairy distribution businesses on the south coast, operate from
modern purpose built premises, have a fleet of well-maintained
delivery vehicles and offer a personal service second to none.
Over the years they have carefully extended the range of
chilled products and store-cupboard staples which are
available daily. This means food businesses can order fresh
food for next day delivery rather than having to stock up. They
have also built up a great range of local Dorset products to
prove yet again what a delicious county this is.
Try this perfect version of the comforting classic omelette
with a Spanish twist (they even make it into a sandwich in
Spain) and you can only agree…
Method
Small dice the onions, lightly season and caramelise in olive oil. They are
done when they reach a caramel colour and taste soft, moist and sweet.
Peel the potatoes and cut into small irregular shaped pieces of a
similar size, deep fry them in sunflower oil between 150°C and 170°C to
avoid browning and obtain a confit texture, the potatoes are done when they
have no bite.
Break the eggs into a bowl, season and beat, add the onions, season
the potatoes and add to the mixture, fold gently together and let sit for 10
minutes.
Pan fry the mixture in olive oil until almost cooked through then turn, fold
the edges under as the omelette finishes cooking to achieve the traditional
rounded shape. Serve with aioli and escarole endive garnish.
www.menu-dorset.co.uk