Mexican Tortilla Omelette


I have to confess: I was just a boring old omelette until I got together with Sprig’s Chipotle Adobado sauce that makes me go “Ole!” I went from ordinary to awesomesauce in just 30 seconds! Find out how. All you need is an open mind and a secret ingredient that will lend your Tortilla Omelette its authentic Mexican flavour.

You will need


  1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
  2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
  3. Beat the eggs separately, then stir into the potatoes with the parsley and pinch of salt and pepper and a dash of Sprig Chipotle Adobado. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on moderate heat, using a spatula to shape the omelette into a cushion.
  4. When almost set, invert on a plate and slide back into the pan and cook for a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.


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