Spanish Omelette Recipe (Spanish Tortilla)

From time to time, in the middle of the morning, I fell hungry at work sooner as I should. That is the moment I go downstaires, to the cafeteria and I order my favorite snack: a “pincho de tortilla”, a portion of the traditional Spanish omelette, with a piece of bread, and sometimes a little of mayo on top.

Despite the fact that it is not demonstrated if onion is mandatory in the Spanish tortilla, I must say I really like the tortilla with potatoes and onions, but I like it even more if it’s just with potatoes. One of my secrest to cook a perfect tortilla is to let to stand for a while the fried potatoes into the beaten eggs to combine flavors. Also I must admit that I could eat the mixture of beaten egg and fried potatos as it is, without browning it.

Spanish Omelette Recipe (Spanish Tortilla)

Average Rating: (1 votes, average: 5.00 out of 5)
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Serves: 4 Time: 45 m Difficulty: Easy

Ingredients

• 4 large potatoes, peeled, washed and cut into thin slices
• Optional: 1 medium onion, peeled and sliced
• 4 large eggs
• 500 ml of olive oil
• Salt

Directions

1. In a skillet over medium heat, heat the olive oil
2. Fry potatoes at medium-low heat, stirring bottom up frequently.
3. When the potatoes begin to soften, chop them a little with a spatula and continue frying, stirring bottom up frequently.
4. Drain the potatoes very well when they begin to brown.
5. In a large bowl, beat the eggs with half a teaspoon of salt.
6. Add the potatoes and let them lay eggs within about 5 minutes.
7. Put a 24 cm diameter pan over medium-high heat, and grease with olive oil
8. When the pan is hot, add the egg and potatoe mix.
9. With a spatula, round the edges, and cook on medium heat for about 3 to 4 minutes.
10. Flip the tortilla using a plate: cover the pan with a a large enough plate, then put one hand on the plate and with the other hold the the pan, flip everything at once, finally drag the tortilla into the pan again.
11. Shape the tortilla into a big circle with a spatula and cook the other side for abot 3 to 4 minutes.
12. Done.

Hints, Tips, and Tricks

• The tortilla taste better when is warm.
• Serve with a slice of bread and a small spoon of mayonnaise (recipe here ^[1]), and you have a “pincho de tortilla”.
• A tip to remove as much oil as you can form potatoes is to use a large stainless steel colander.
• You can add diced chorizo into the mix of beaten egg and potatoes.

 

Categories: recipe ^[2] tortilla ^[3]

Tags: aperitivos ^[4] huevo ^[5] mayonesa ^[6] patata ^[7]