Potato omelette is suitable for eating at any time. It’s a great breakfast, but also a delicious late-night meal.
Spanish potato omelette is a good breakfast and night food that saves a long evening, but in addition to these, it is also a great lunch, dinner, a small savory dish to share or a hearty meal eaten entirely on its own. It’s already versatile food!
This is what the chef thinks Risto Mikkola. He combines pre-cooked potato slices, a good amount of egg, a little milk and cream, salt and olive oil in the potato omelette.
In addition to potato and egg, Mikkola adds mushrooms to the omelette. He praises the quality of the mushrooms sold in the shops. According to Mikkola, Finnish edible mushrooms and shiitakes are excellent.
This time, Mikkola prepares the tortilla by first toasting the ingredients. Potatoes and mushrooms taste even better in the oven.
Mikkola doesn’t peel potatoes. A good wash is enough.
– Peeling is absolutely pointless. It just takes time. Besides, I think the potato tastes better with the skin on. You can eat potatoes with their skins all year round, not just in summer, Mikkola reminds.
No gimmicky dishes are offered with the tortilla. Salad and crusty bread go great. If you want, you can roast the peppers and make them into a delicious paste. Roasting the paprika really deepens its flavor. After roasting, it is easy to remove the skin from the paprika, as long as you let it cool a little first.
Spanish mushroom and potato omelette
500 g potatoes, washed
400 g of mushrooms
100 g onion
½ dl rapeseed oil
1 tablespoon paprika powder
1 pound parsley, chopped
3 dl of milk
salt, black pepper
1. Chop the potatoes and mushrooms into about 1X1 cm size. Chop the onion. Place baking paper on a baking sheet and pour the potatoes, mushrooms and onion onto the sheet.
2. Mix in rapeseed oil and season with salt. Roast in the oven at 180 degrees for about 30 minutes until the potatoes are cooked.
3. Break the eggs into a bowl, add milk and smoked paprika powder, salt and ground black pepper.
4. Put the ripe potatoes and mushrooms in a baking dish lined with baking paper, mix in the chopped parsley. Pour over the egg-milk mixture.
5. Cook in a 160-degree oven for 40 minutes. Take the dish out of the oven and let it cool for a while. Enjoy. The potato and mushroom omelette is also excellent when eaten cold.
4 red peppers
1 red chili
4 cloves of garlic
2 teaspoons of smoked paprika powder
2 dl rapeseed oil
100 g white bread, cubed
1 tablespoon of salt
½ tsp black pepper
Juice of 1 lemon
1 tablespoon of sugar
1. Halve the bell pepper, remove the seeds. Place the peppers, cut side down, on a baking sheet and roast in a 200-degree oven for half an hour. The peppers can become completely black. Take the peppers out of the oven, let them cool for a while and put them in a plastic bag or wrap them in plastic wrap.
2. When the peppers have cooled, take them out of the bag and remove the blackened skin from the peppers.
3. Put the peppers and all other ingredients in a blender and grind to a smooth paste.
1 bunch of radishes
1 box of salad mix (200 g)
balsamic vinegar, olive oil, salt, sugar
1. Wash and chop the radishes. Put the radishes and salad mix in a bowl.
2. Season with olive oil, balsamic vinegar, salt and sugar.