Spanish Omelette Tart Recipe

Recipe Ilse Fourie When I hear eggs, I think Spanish omelettes and memories of Spain. In Spain this dish is eaten any time of the day, but South Africans tend to eat omelettes only for breakfast. I decided to turn this meal into a light lunch and instead of making it in a pan, I added pastry and baked it in the oven. The garlic aïoli adds a lovely tang. Ingredients:

  • 3 potatoes, peeled
  • 2 sheets phyllo pastry
  • 3T butter, melted
  • 3T olive oil
  • 1T chopped fresh rosemary
  • 1 chorizo sausage
  • 3 cloves garlic
  • Freshly ground black pepper
  • 3 eggs
  • 1 cup cream
  • Pinch of salt
  • ½ red onion, finely diced
  • ½ cup flat-leaf parsley, leaves only
  • Juice of 1 lemon
For the garlic aioli:
  • 1t Dijon mustard (heaped)
  • 1 egg
  • 2 cloves garlic
  • 1T white wine vinegar
  • 1T lemon juice
  • 1 cup canola oil
  • 1t salt
  • Pinch of white pepper
Directions: Preheat the oven to 180°C. Boil the potatoes in salted water until cooked. While the potatoes are cooking, cut the phyllo sheets in strips to fit a tart pan. Butter each strip and layer them in the tart pan. Heat two tablespoons of the olive oil in a large pan and fry the rosemary and chorizo together for a couple of minutes. Add the garlic and fry for another minute while adding some ground pepper. Slice the cooked potatoes and add to the pan. Continue frying and moving the potatoes around so that all the flavour gets absorbed into the potatoes. Take off the heat and let it cool slightly. Beat the eggs with the cream and add seasoning. Spread the chorizo and potato evenly in the tart pan and pour over the egg and cream mixture. Bake for 25 to 30 minutes, or until firm. Toss the red onion and parsley in the remaining one tablespoon of olive oil and add the lemon juice. Season to taste and set aside. To make the aïoli, place the mustard, egg, garlic, vinegar and lemon juice in a blender, and blend while very slowly adding the oil. Once you hear that the blender is working harder, because the mixture is thickening, add the rest of the oil in one go. Add seasoning. Serve a slice of the tart with the parsley mixture and a dollop of garlic aïoli. Serves 4 For more delicious recipes, get your copy of Sue-Ann Allen and Ilse Fourie’s cookbook, ‘Gourmet Sisters’ (R245, Human & Rousseau).