Today I have returned to bet on a classic of our gastronomy with a wonderful Paisana Omelette. It is a variety of the classic potato omelette and is called “paisana” because it is from the same country as the potato omelette. The modification consists of adding vegetables and some sausage, I have chosen choricito to make it because I love it and I think it gives it a very rich flavor.
It is very helpful when you want to prepare a quick dish that everyone likes, I usually make it for dinner because it is light and very simple to make and with a I don’t have to cook anything else for a good salad and the best of all is that since it captivates everyone, not even the crumbs remain. But not only can it be served as dinner, it is also perfect as a starter at any meal, to have an aperitif with friends, to fill a good sandwich …
In each house they prepare it in their own way as it usually happens with many dishes in our kitchen, but I am going to show you how my grandmother and of course my mother made it. I recommend that you take a pen and paper because when you finish reading this recipe you will want to keep it safe.
Paisana omelette: step by step
- 1 large potato or 2 medium
- 75 gr of frozen peas
- 1 red bell pepper
- 1 green pepper
- 1 small zucchini
- 1 onion
- 8 eggs
- 1 fresh chorizo
- Oil for frying
The first thing is to cook the peas with water and salt for about 10 minutes. When they are soft, drain and reserve.
Chop the onion and put it to poach in a pan with a little oil so that they can be talked about and while you are chopping the peppers. When they are ready you add them to the pan. Now you cut the potato, the zucchini and the chorizo and also add them together with the peas.
You add a little salt, stir it and cover it. Let it simmer for about 30 minutes.
After half an hour, you remove it from the heat and put it in a drainer. Meanwhile you are beating the eggs with a pinch of salt in a bowl large enough to fit everything. Add the well drained vegetables to the bowl and mix well.
Heat a drizzle of oil on a satin and add the mixture. You have to curdle the tortilla on both sides.
My tips and tricks
- Leave the center juicy so it doesn’t dry out.
- Mix the omelette filling well with the egg so that everything is well soaked.
- You can leave it done overnight because it will be just as good.
- I have cut the potato into small cubes but you can cut it into slices, into uneven pieces … as you like.
- You can change the frozen peas for fresh ones if you are lucky enough to find them and the chorizo for another type of cold cuts.
- With the ingredients that I have given you, you have to make 2 small tortillas or a large one.
You see how easy it is to make this country omelette and how delicious it is. I recommend that you do it, you will not regret it.
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