This CUCUMBER OMELET is Spain's Best-Kept Secret | Tortilla de Pepino

By Spain on a Fork · 25 min

Ingredients

Instructions

1. Cut the cucumber into 1/4-inch (0.625 cm) rounds, put them in a colander over a bowl, salt them and set aside.
2. Roughly chop the onions and garlic. Crack the eggs into a large bowl, add the chopped chives, season with salt and pepper, and whisk well.
3. Heat the olive oil in a large pan over medium heat. After a couple of minutes, add the chopped onion and stir every 1 to 2 minutes for 6 to 8 minutes, until lightly sautéed.
4. Pat the cucumber slices completely dry in a single layer on paper towels, wiping off excess salt.
5. Add the cucumber to the onions and stir every 1 to 2 minutes for about 4 minutes, until lightly sautéed.
6. Add the garlic and black pepper and stir for 1 minute, until fragrant. Remove from the heat, transfer the vegetables to the eggs and mix. Keep the oil in the pan. Let rest 3 to 4 minutes.
7. Heat a 24 cm (9.5-inch) nonstick pan over low-medium heat and add the reserved oil.
8. After a couple of minutes, pour in the egg and vegetable mixture in a flat layer and cook 3 to 4 minutes without stirring.
9. Flip the omelet using a plate slightly smaller than the pan, slide it back in and press from the edges toward the centre. Cook 3 to 4 minutes more, until the eggs are just set.
10. Slide the omelet onto a serving dish and serve warm, at room temperature or chilled.

Summarized from Spain on a Fork's video. Watch it for the details.

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