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Pairings and Recipes

Leek and Pea Spanish Omelette with Beronia Rueda Verdejo

Spanish Omelette with Beronia Rueda Verdejo
Spanish Omelette with Beronia Rueda Verdejo

Prep Time: 20 minutes

Cook Time: 20 minutes

Serves: 4

 

Ingredients:

For the tortilla
•    300g potatoes, peeled and sliced
•    ½ leek, thinly sliced 
•    100g peas
•    4 eggs
•    Salt, to taste 
•    Black pepper, to taste
•    Olive oil

To serve 
•    Padron peppers 
•    Chives
•    Herb oil (optional)

 

Method:

  1. Start by sauteing the leeks in olive oil over medium heat. Once soft, remove from the pan and add the sliced potatoes.
  2. Gently saute the potatoes over medium heat until golden and just tender but not falling apart.
  3. Beat the eggs, season, then add leeks, potatoes, and peas. 
  4. Add a good drizzle of olive oil over medium/low heat, then pour in the egg mixture. Let it cook until the bottom is golden brown and the top is almost set.
  5. Place a plate on top, then carefully flip it out. Add another drizzle of oil and carefully slide the tortilla in so the other side cooks too.
  6. Once you’ve got some colour on both sides, remove and let cool. Serve with a glass of Beronia Rueda Verdejo, and enjoy!


 Recipe by Spencer Lengsfield @spencooks.