Spanish tortilla omelette
with chard and chilli jam
Our chickens go off the lay a few times a year, including during winter. Now that the weather is warming up, we have an abundance of eggs. We mostly eat omelettes for breakfast, but I made this for lunch and added some chard, which is also growing well in the garden. I try to incorporate more greens into my cooking, and two out of three kids are happy with this. This recipe can be made ahead of time and reheated or enjoyed cold.
The most important thing is to have a well-seasoned pan. While a non-stick pan is convenient, if you’re using a cast iron or carbon steel pan, make sure to season it first. To season a pan spread some oil over the entire pan with a paper towel then heat it until it begins to smoke and then turn it off.
This time, my cast iron pan wasn’t seasoned, so it stuck a bit. However, I managed to save it and seasoned it halfway through, which isn’t ideal, but it still worked out just fine.
