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Judy Keegan posted an update
Tonight I made the tuna mayonnaise and potato omelet from the Spanish Omelet course
Not a meal that I would usually make, it just didn’t sound that appealing but I made it and it was surprisingly good.
That good that I will certainly be adding this to my light dinner ideas.
Antonio Salvador Moreno Carretero, Beatriz Torija and 2 others4 Comments-
Level:
Scoolinary Team
Hi there, dear Chef Judy! 😊
Your photo has a beautiful natural light and a crisp focus that really lets us appreciate the creamy texture of the filling and the golden sheen of the omelet top. The composition on the third shot, with the salad adding color and contrast, works really well for visual balance.
Have you thought about how the contrast of textures (creamy filling vs. firm layers) plays into the overall experience of the dish?
We’re so happy this turned out to be a keeper recipe for you—even the ones we doubt at first can become the real gems! 💫
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Level:
Executive Chef
Ohhhh!!! What a thrill to see you cooking Spanish dishes, have you ever tried the traditional tortilla? Just eggs, potatoes, onion, olive oil and salt?
Level:
Executive Chef
Ohhhh!!! Qué emoción verte cocinar platos españoles. ¿Has probado la tortilla tradicional? Solo huevos, patatas, cebolla aceite de oliva y sal?
11 months agoTranslated from Spanish
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Yes, many a tortilla i have made. This was so different by cooking the omelete and placing filling on top, then placing the egg layer on top of the filling.
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Thank you, i spent a good amount of time afterwards thinking about other fillings that nay go well. Overall it was an enjoyable meal.
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