Juicy mature sheep’s milk cheese omelette recipe

The Spanish omelette is a dish almost everyone enjoys because it can be made any day, at any time of year and with your favourite ingredients. Its two basic ingredients are eggs and potatoes. From there, you can add whatever you like: onion, chorizo, spinach, cheese, prawns, mushrooms… In general, a firm centre and crisp outside are recommended, but everyone has their own preferences, and everyone cooks their omelette to their liking!

There are now many ways to prepare an omelette, including baking it in the oven for a fluffier result. There are also egg substitutes that work just as well when used correctly. This makes the omelette an accessible dish for everyone, whatever their allergies or dietary preferences.

Today, CabeSota brings a recipe for our cheeselovers, with mature sheep’s milk cheese in the starring role. We love finding ways to include cheese in all our dishes, and if you are like us, you will not want to miss this delicious recipe. It is finger-licking good!

Ingredients

• 150 g of CabeSota mature sheep’s milk cheese
• 6 eggs
• 300 g of potatoes
• Half an onion (or 50 g of crispy onion)
• Salt to taste (you can also add black pepper)
• Extra virgin olive oil

Optional ingredients:

• 1 clove of garlic
• 1 leek
• 200 ml of cream
• Chopped parsley

Step-by-step recipe

1. Peel and wash the potatoes and cut them evenly so they all fry at the same rate. Fry the potatoes to your liking. (Tip: if you salt them before frying, they will release water and will not stay hard.)

2. If you are adding vegetables, cut them very finely and sauté over a medium heat for about 10 minutes.

3. Beat the eggs with salt to taste. This is the time to add the cream, pepper and chopped parsley.

4. Add the potatoes and vegetables, well drained of oil, to the egg mixture, and add our grated mature sheep’s milk cheese. Stir until everything is well combined.

5. In a frying pan, heat a little olive oil and pour in the mixture. Let it set for a few minutes, then use a plate to turn the omelette over and let the other side set. Repeat until the outside is golden.

If you want to try baking the omelette in the oven, preheat it to 180ºC. Pour the egg and potato mixture into your chosen baking dish, preferably round, then add the grated cheese. Bake for about 20 minutes and remember to leave it to rest for another 5 minutes when it is ready.

That is all! We hope you try this wonderful recipe, in which the intense flavour of mature sheep’s milk cheese will stand out and make your omelette the best of all.