How to Make an Open Spanish Omelette | Jamie Oliver

okay next up an open omelet I love this

okay next up an open omelet I love this concept again it’s open to lots of

concept again it’s open to lots of

concept again it’s open to lots of flavors it can take you from breakfast

flavors it can take you from breakfast

flavors it can take you from breakfast right through to a last minute quick tea

right through to a last minute quick tea

right through to a last minute quick tea so I’m going to go with some sort of

so I’m going to go with some sort of

so I’m going to go with some sort of Spanish flavors I’ve got your cherry

Spanish flavors I’ve got your cherry

Spanish flavors I’ve got your cherry thaw I’ve got some potatoes

thaw I’ve got some potatoes

thaw I’ve got some potatoes I’ve got onions got parsley tomatoes

I’ve got onions got parsley tomatoes

I’ve got onions got parsley tomatoes it’s going to be delicious so I’ve got

it’s going to be delicious so I’ve got

it’s going to be delicious so I’ve got some lovely little new potatoes and I’m

some lovely little new potatoes and I’m

some lovely little new potatoes and I’m going to finely slice them so I’m going

going to finely slice them so I’m going

going to finely slice them so I’m going to go into a pan with just a little bit

to go into a pan with just a little bit

to go into a pan with just a little bit of olive oil we’re going to start frying

of olive oil we’re going to start frying

of olive oil we’re going to start frying the potatoes they’re so thin that they

the potatoes they’re so thin that they

the potatoes they’re so thin that they won’t take much time at all to cook so

won’t take much time at all to cook so

won’t take much time at all to cook so just toss those around we’re going to go

just toss those around we’re going to go

just toss those around we’re going to go in now with Bocelli thought and you’ve

in now with Bocelli thought and you’ve

in now with Bocelli thought and you’ve got beautiful seasoning

got beautiful seasoning

got beautiful seasoning you’ve got the natural fat in there as

you’ve got the natural fat in there as

you’ve got the natural fat in there as well the paprika and the kN then we go

well the paprika and the kN then we go

well the paprika and the kN then we go in with the small pieces of cherry Thal

in with the small pieces of cherry Thal

in with the small pieces of cherry Thal just a little rosemary or thyme works so

just a little rosemary or thyme works so

just a little rosemary or thyme works so well with the potatoes and the chorizo

well with the potatoes and the chorizo

well with the potatoes and the chorizo gorgeous colors take yourself a couple

gorgeous colors take yourself a couple

gorgeous colors take yourself a couple of tomatoes quarter it and just take the

of tomatoes quarter it and just take the

of tomatoes quarter it and just take the seeds out I think that’s really nice in

seeds out I think that’s really nice in

seeds out I think that’s really nice in this dish and sometimes the siege just

this dish and sometimes the siege just

this dish and sometimes the siege just get in the way of a story a beautiful

get in the way of a story a beautiful

get in the way of a story a beautiful orange ready color come out of that

orange ready color come out of that

orange ready color come out of that cherry though we can just roughly chop

cherry though we can just roughly chop

cherry though we can just roughly chop the orange and red tomatoes in they go

the orange and red tomatoes in they go

the orange and red tomatoes in they go really really nice and I’m going to turn

really really nice and I’m going to turn

really really nice and I’m going to turn this right down now three eggs now could

this right down now three eggs now could

this right down now three eggs now could crack them straight in and sometimes I

crack them straight in and sometimes I

crack them straight in and sometimes I do if I’m lazy but I quite like giving

do if I’m lazy but I quite like giving

do if I’m lazy but I quite like giving them a little beat I’m using a manchego

them a little beat I’m using a manchego

them a little beat I’m using a manchego cheese you could use parmesan if you

cheese you could use parmesan if you

cheese you could use parmesan if you want to you don’t need much just

want to you don’t need much just

want to you don’t need much just literally 15 20 grams into the eggs and

literally 15 20 grams into the eggs and

literally 15 20 grams into the eggs and this cheese does really nice things you

this cheese does really nice things you

this cheese does really nice things you know when it’s cooking around the edge

know when it’s cooking around the edge

know when it’s cooking around the edge of the pan with all that lovely gorgeous

of the pan with all that lovely gorgeous

of the pan with all that lovely gorgeous battles come out the chorizo so in last

battles come out the chorizo so in last

battles come out the chorizo so in last toss

toss

toss shake it out flat

move it around yeah you don’t want any

move it around yeah you don’t want any gaps so the guys you got choices here

gaps so the guys you got choices here

gaps so the guys you got choices here okay we can just pop it in the oven or

okay we can just pop it in the oven or

okay we can just pop it in the oven or under a salamander and just lightly

under a salamander and just lightly

under a salamander and just lightly Gratton ate it and let it just finish

Gratton ate it and let it just finish

Gratton ate it and let it just finish off that’s nice but I don’t really you

off that’s nice but I don’t really you

off that’s nice but I don’t really you know what I’m doing this want to turn

know what I’m doing this want to turn

know what I’m doing this want to turn something else on you know it’s quite

something else on you know it’s quite

something else on you know it’s quite nice to keep it in one pan so a little

nice to keep it in one pan so a little

nice to keep it in one pan so a little cheese on top and what I like to do is

cheese on top and what I like to do is

cheese on top and what I like to do is just grab a little lid on the top the

just grab a little lid on the top the

just grab a little lid on the top the thing I like about this is you’ll get a

thing I like about this is you’ll get a

thing I like about this is you’ll get a little bit of light color on the bottom

little bit of light color on the bottom

little bit of light color on the bottom of the omelet and then by having this on

of the omelet and then by having this on

of the omelet and then by having this on here it’s going to steam we quite

here it’s going to steam we quite

here it’s going to steam we quite delicate quite soft and silky we like

delicate quite soft and silky we like

delicate quite soft and silky we like that

that

that so that’s a little bit of time now for

so that’s a little bit of time now for

so that’s a little bit of time now for me to make a quick finish a little kind

me to make a quick finish a little kind

me to make a quick finish a little kind of flourish on the top have parsley

of flourish on the top have parsley

of flourish on the top have parsley leaves just pick them off all right that

leaves just pick them off all right that

leaves just pick them off all right that nice flat leaf parsley

nice flat leaf parsley

nice flat leaf parsley take your stalks to one side and finely

take your stalks to one side and finely

take your stalks to one side and finely slice them now stalks aren’t that nice

slice them now stalks aren’t that nice

slice them now stalks aren’t that nice to eat as they are but when you finally

to eat as they are but when you finally

to eat as they are but when you finally slice them like that they’re really

slice them like that they’re really

slice them like that they’re really crunchy I’m actually really really sweet

crunchy I’m actually really really sweet

crunchy I’m actually really really sweet so I’ve peeled this onion find yourself

so I’ve peeled this onion find yourself

so I’ve peeled this onion find yourself a little flat edge so it’s stable and

a little flat edge so it’s stable and

a little flat edge so it’s stable and you could use a mandolin even better and

you could use a mandolin even better and

you could use a mandolin even better and I’m going to use knife skills to go nice

I’m going to use knife skills to go nice

I’m going to use knife skills to go nice and fine and just half an onion like

and fine and just half an onion like

and fine and just half an onion like that is all you need put a little salt

that is all you need put a little salt

that is all you need put a little salt on top half a lemon just a little bit on

on top half a lemon just a little bit on

on top half a lemon just a little bit on here to start with

here to start with

here to start with I’m scrunching that salt and lemon and

I’m scrunching that salt and lemon and

I’m scrunching that salt and lemon and that rawness has gone now and actually

that rawness has gone now and actually

that rawness has gone now and actually what you’re left with is kind of like an

what you’re left with is kind of like an

what you’re left with is kind of like an immediate quick pickled onion which with

immediate quick pickled onion which with

immediate quick pickled onion which with the a cheese the chorizo is going to be

the a cheese the chorizo is going to be

the a cheese the chorizo is going to be gorgeous

gorgeous

gorgeous and then we go in with the rest of the

and then we go in with the rest of the

and then we go in with the rest of the lemon juice and a little swig of olive

lemon juice and a little swig of olive

lemon juice and a little swig of olive oil and that’s going to be lovely okay

oil and that’s going to be lovely okay

oil and that’s going to be lovely okay so this is done have a little look in

so this is done have a little look in

so this is done have a little look in here guys you can hear it just beginning

here guys you can hear it just beginning

here guys you can hear it just beginning to sizzle on the bottom just loosen the

to sizzle on the bottom just loosen the

to sizzle on the bottom just loosen the edges and here we go

edges and here we go

edges and here we go tomatoes potatoes beautiful spiced

tomatoes potatoes beautiful spiced

tomatoes potatoes beautiful spiced cherry thrown and then from a height I’m

cherry thrown and then from a height I’m

cherry thrown and then from a height I’m just going to sprinkle it

just going to sprinkle it

just going to sprinkle it just a little and it’s going to be

just a little and it’s going to be

just a little and it’s going to be delicious let’s try this one mmm really

delicious let’s try this one mmm really

delicious let’s try this one mmm really really good very fast brilliant for like

really good very fast brilliant for like

really good very fast brilliant for like a last minute late dinner in a sort of

a last minute late dinner in a sort of

a last minute late dinner in a sort of weird way it’s sort of behaving and

weird way it’s sort of behaving and

weird way it’s sort of behaving and acting a little bit like a pizza so

acting a little bit like a pizza so

acting a little bit like a pizza so those sort of pizza toppings that you

those sort of pizza toppings that you

those sort of pizza toppings that you like you can probably make work on this

like you can probably make work on this

like you can probably make work on this concept of an open omelet but that’s a

concept of an open omelet but that’s a

concept of an open omelet but that’s a really lovely omelet super quick and I

really lovely omelet super quick and I

really lovely omelet super quick and I really like