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Spanish Omelette

Spanish Omelette reads richness 4.7, allium 3.7 and sweetness 3.6 on Palate's 0–10 flavor X-ray — a Spanish main, about 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 2.6 / 10
• Sweet & Fruity — 4.1 / 10
• Sour & Bright — 1.5 / 10
• Bitter & Earthy — 1.9 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Richness 4.7 · Allium 3.7 · Sweetness 3.6 · Herbaceous 3.2 · Umami 2.6 · Fruity 1.7 · Bitterness 1.6 · Earthy 1.5 · Nutty 1.3 · Sourness 1.2 · Citrus 1.1 · Salinity 0.6 · Heat 0.6 · Floral 0.5

What's in it (6)

• 6 large eggs (4 egg whites and 2 whole eggs,this can vary depending on your specific diet)
• 1/2 potato, peeled and sliced around 1/2 cm thick (ideally a waxy one like Jersey Royals)
• 1/4 medium onion, diced
• 1/2 red pepper, chopped
• 3 chives, sprigs chopped
• 1 tablespoon olive oil

Time & effort: about 30 min (17 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 97.8 kcal, 8.1 g protein, 5.8 g fat, 3.2 g carbs

Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. To soften the potatoes you have a few choices, microwave is the quickest (1-2 minutes), steam (4 minutes) or boil (6 -7 minutes) until just cooked through and drain well.
2. In a pan, add the oil on a low to medium heat and cook the onions until they soften (2 minutes).
3. Add the peppers and potatoes to the pan, season with salt and pepper and cook for another 5 minutes.
4. Add the egg mixture into a jug and beat with a fork. Add the chives and season this with a generous amount of pepper and a pinch of salt.
5. Reduce the heat to low and pour the egg mixture in to the pan. Stir to even out the vegetables in the mixture.
6. Cook for 6-8 minutes with the lid on until almost set and golden brown underneath.
7. To finish put the frying pan under the grill leaving the handle outside the oven. After 1 or 2 minutes your dish is good to go.
8. The beauty about this dish is that it can be eaten cold or kept and re-heated at a later time, while still tasting just as great.

Dishes with a similar flavor shape

• Krupnik (Barley Soup) — Polish
• Maque Choux — Cajun/Creole
• Ratatouille — French
• Gemista (Stuffed Tomatoes and Peppers) — Greek
• Chicken and Dumplings — Southern

Keep reading: what richness, allium, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.