Sunday, May 18, 2014

Cooking Lab - Spanish Potato Omelette with Black Quinoa (西班牙馬鈴薯蛋 餅)

This Spanish omelette recipe will make anybody ‘s mouth drool. This is a delicious dish that can be served warm or cold. 

基本蛋餅很簡單:橄欖油 + 馬鈴薯 + 蛋。


(c) GMV - Got My Vote

Typical Spanish Omelette contains only potato and onion. This is my variation and an inventive concoction. I think it is a cross between a Spanish tortilla and an Italian pizza. :) 

Also I added a sprinkle of health super food - black organic quinoa to make this into a more nutritious meal.

這道菜餚配料豐富,色彩鮮豔,超吸引人的。簡單容易做:加入薯餅,德式小香腸,洋菇和黑色的健康聖品 - 藜麥。

The result? An ultimate delicious snack dish for any occasion. 


- 12 eggs 
- 8 hash brown 
- 8 mini kransky sausage 
- 300g button mushroom 
- 4 tablespoon oil 
- 1 teaspoon paprika 
- 200g mixed grated cheese 
- 4 tablespoon cooked black quinoa 
- 40g parsley 
- 400g mixed side salad for garnish 
- Salt and pepper 


1. Whisk 3 eggs, add a dash of paprika, some shredded cheese, salt and pepper.

2. Add oil to the pan and pan-fried hash browns, kransky sausage and button mushrooms to golden or crispy.

3. Remove from pan.

4. Cut the hash brown, sausage and mushroom into smaller pieces.

5. Set aside.
6. Add a tablespoon of oil to the pan.

7. Pour in the egg mixture and whish around to get a crispy edge.

8. When the omelette is semi-cooked, place hash brown, sausage and mushroom pieces on top.

9. Reduce the heat to low.

10. Scatter 1 tablespoon of cooked black quinoa on top.

11. Add a handful of mixed cheese on top.

12. Once the cheese is melted, scattered some finely-chopped parsley on top.

13. Gently slide the omelette from pan to a large plate.

14. Serve with a garden salad.

A good substantial meal and it has everything we all love: hash brown potato, cheesy kransky and egg. 

My work is done here.

This is such a fantastic throw-together dish that works with anything!