Potato, Feta, Jalapeño and Salami Omelette

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

This makes one large, flat omelette, much like a Spanish tortilla or an Italian frittata. It’s great for lunch or supper, and I’ve taken it on many a picnic. It’s a Mediterranean mélange of flavours and influences that I began making in its earliest incarnation as a Greek omelette, tasting of the cumin-scented sausages that were made in the village I lived in. It picked up the Feta there, too, but by the time it reached my California kitchen it had Jalapeños en Escabeche, and here in Englan