An Italian twist on a Spanish classic. Today we bring you this gnocchi-studded, veggie-packed Spanish omelette.
What happens when you take Nonna on holiday to España? You get a Spanish tortilla made with gnocchi to replace the potato, of course!
Now hear us out. Imagine this... it's lunchtime and you're craving something quick, warm and comforting. You've got some leftover veg in the fridge, a few eggs, maybe even a tin of fish that's been sitting in the cupboard for a while. And of course, a pack of Sunny & Luna Cauliflower Gnocchi!
The gnocchi give a satisfying crunch but with the soft interior of potato
This omelette - bursting with fresh tomato, charred courgette, salty capers and spicy sardines - has the added delight of crispy, fluffy, nutty gnocchi. Fried in a little bit of olive oil until they are deeply golden, the outside of the gnocchi give a satisfying crunch but with the soft interior of potato.
A beautiful, hearty, delicious clash of cultures!
Gnocchi-Studded Spanish Omelette
Serves 2 for dinner or 4 for lunch
½ pack of Sunny & Luna gnocchi (use the other half for lunch the next day with pesto!)
1 tin spicy sardines in oil (optional)
1 medium courgette
4 medium tomatoes
2 spring onions
2 tsp capers in brine (brine drained)
2 sundried tomatoes in oil (oil drained)
4 large eggs
A splash of oat milk, or other milk
Salt and pepper
Non è un problema
Leave out the sardines for a vegetarian version but add some fresh or dried chilli if you want to keep the spice factor.
If you don't like spice just use regular sardines in oil.
Omelettes are a great way to use up veg so chuck in any leftovers in the fridge or freezer such as peppers, carrots or peas.
Put a frying pan over a medium heat and pour in the oil from the tinned sardines.
Add the gnocchi and fry for 5 minutes, turning regularly until the outside is nice and crispy.
While the gnocchi is cooking, half the courgette lengthways and thinly slice. Then chop the tomatoes into bite-size pieces and roughly chop the spring onions, capers and sundried tomatoes.
Add the chopped veg to the frying pan along with the sardines and season with salt and pepper. Stir to combine, breaking up the sardines into small chunks.
In a bowl, whisk the eggs with milk and season with a little more salt and pepper.
Press the gnocchi and veg mix down a little and then pour over the eggs. Give the pan a gentle shake to make sure everything this covered in egg.
Cover the pan with a lid and cook for 5-7 minutes until the egg is set.
Plate up and tuck in! Made even better with a grating of parmesan and side salad.