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bienvenidos and welcome to another episode of Spain on a Fork today we're going to grab the beautiful cucumber known as pepino in Spain such a wonderful ingredient as it's heart healthy and affordable and create a very unknown Spanish recipe this time from the beautiful province of Jaen like I've told you in the past famously known for their architecture and making some of the best olive oil in the world we're talking a Spanish cucumber omelet this is known as una Tortilla de Pepino and let me tell you this is not your typical omelet this is the next level
as it's filled with so many amazing flavors the recipe is easy to make and the best part is all done in a little over 30 minutes folks this is the perfect omelet for any meal from breakfast all the way through dinner and always enjoy it next to a crunchy baguette for the ultimate Spanish treat really quick before we begin a shout out to a couple of my patreons David Machado and Tommy Williams again guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you alright let's just dive right into this I'm going to grab
one English cucumber that's been washed and patted dry and cut it into rounds that are 1/4 in thick which is a little over half a centimeter and as you can see I'm leaving the skin on it as it adds more nutrients and flavors If you prefer you can peel the cucumber then we'll add the slices of cucumber into a colander with a bowl underneath and we'll season them with sea salt and let them sit there for about 10 minutes by taking this step that salt is going to extract the water out of the cucumber that way once we cook it's not mushy and it absorbs all the flavors in the pan in the meantime let's get the rest of our ingredients ready
I'm going to crack in four large eggs into a large bowl I'm using cage-free organic eggs but you can use any eggs you like but like I've told you in prior videos on recipes this simple the higher the quality ingredients the better the overall flavors then we'll add in 2 tbsp of chopped chives which is 5 grams and season with sea salt and freshly cracked black pepper and we'll give it a whisk until it's well mixed together we'll also finely chop two medium-sized onions I'm using typical yellow onions but you can also use white onions red onions or even sweet ones if you like and roughly chop four cloves of garlic for the next step I'm going to heat a large fry pan with a medium heat and add in 1/4 cup
of extra virgin olive oil which is 60 ml make sure to use the good stuff here as this is the base fat of the omelet and what truly makes the difference link where you can get the Spanish one I'm using in the description box below after a couple minutes we'll add in the chopped onion and we'll mix it around that way it's all coated in the olive oil and you don't have to mix this around continuously but do get in there every 1 to 2 minutes that way all the onions evenly sauté while the onions are cooking let's move back to the slices of cucumber after letting them
sit there for about 10 minutes and that salt has extracted the water we'll transfer the slices over some paper towels all in a single layer and pat them completely dry and if you see there's too much salt on them you scrape some of it off then we'll move back to the onions after sautéing between 6 to 8 minutes and they're lightly sauteed we'll add in the slices of cucumber and we'll mix them around that way they're all coated in the olive oil and once again you don't have to mix this around continuously but do get in every 1 to 2 minutes after 3 to 4 minutes and the cucumber is lightly sauteed you don't want to brown it we'll add in the chopped garlic and season with freshly cracked black pepper no need to
add salt here as that cucumber is already salted and we'll mix it continuously and go between 30 seconds to 1 minute here or until the garlic is nice and fragrant after about 1 minute and the garlic is nice and fragrant we'll remove the pan from the heat and transfer the mixture into the bowl with the whisked eggs and you want to make sure to reserve any of the olive oil in the pan and we'll give it a mix until it's well mixed together and then let it sit there for a few minutes that way the flavors can develop in the meantime I'm going to heat a non-stick fry pan with a low medium heat size of the one that
I'm using is 24 cm which is 9 1/2 inches and add in the reserved olive oil from the cooked vegetables you can also use the larger pan here if you like you're just going to end up with a thinner omelet after a couple minutes we'll grab our egg and cucumber mixture and gently add it into the hot fry pan and you want to make sure it's coating the entire surface and in a flat layer and we're going to go for about 3 to 4 minutes here without mixing the mixture after 3 to 4 minutes it's time to flip the omelet to cook the other side and as you know before I do that I like to run a spatula through the outer edges just to ensure the eggs are not sticking to the pan to flip the omelet
it's a very simple technique you want to use a plate that's slightly smaller than the pan place it over the omelet and in one swift move flip the pan into the plate then we'll gently slide the omelet back into the pan and you want to make sure to scrape up anything that's left over on that dish and we'll compact it from the outer edges towards the center as this is what gives it that classic rounded edge and we're going to go for another 3 to 4 minutes here or until the eggs are just cooked through once the eggs are just cooked this is ready to go I'm going to remove the pan from the heat and gently slide the omelet into a serving dish check it out our Spanish cucumber omelet is done easy to make simple heart-healthy ingredients
and all done in a little over 30 minutes let's give this a try and see how it turned out Once again folks Tortilla de Pepino a very unknown recipe from the beautiful province of Jaen here we go got to finish it that right there is truly absolutely delicious I'm spitting food everywhere It's unexpectedly delicious you got that cucumber in there the eggs are beautifully cooked absorbed everything in the pan and those cucumbers taking this to the very next level easy to make heart-healthy ingredients give it a try at home once again perfect for breakfast all the
way through dinner and always next to a crunchy baguettefor the ultimate Spanish treat if you enjoyed today's video hit that like button leave me a comment below and if you're not subscribed don't forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part of the Spain on a fork family till the next time hasta luego!
