Easiest Way to Cook Yummy Spanish Potato Omelette – Tortilla

Spanish Potato Omelette – Tortilla. Spanish Potato Omelette (Spanish Tortilla) is perfect served hot or cold, and so easy to make! Crispy, fried potatoes and eggs make up this popular Spanish Tortilla recipe, perfect for picnics, parties, bbq's, or your traditional Tapas menu! Spanish Omelette – also known as a tortilla de patatas – is a signature egg dish which can be served warm or at room temperature and both are equally.

Spanish Potato Omelette - Tortilla It is often served at room temperature as a tapa. Tortilla española, one of Spain's most famous and beloved national dishes, is nothing more than egg, potato, and onion cooked in olive oil. Gently cooking the potato and onion in ample olive oil develops a silky-smooth texture that helps create the perfect tortilla española. You can cook Spanish Potato Omelette – Tortilla using 5 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Spanish Potato Omelette – Tortilla

  1. It’s 1 kg of potatoes, peeled.
  2. You need 1/2 of medium onion, finely chopped.
  3. It’s 6 of eggs.
  4. It’s of olive oil.
  5. Prepare of salt and pepper to taste.

I omitted the tomatoes and So I did what I always do with omelettes once the egg mixture had set I put it under the broiler on medium. Spanish Tortilla is made with surprisingly few ingredients. Just eggs, potato, onions and olive oil. And while an omelette is usually associated with breakfast or brunch, this Spanish Omelette is just at home in a Tapas spread both traditionally in Spain and at Spanish restaurants and tapas bars.

Spanish Potato Omelette – Tortilla step by step

  1. Cut the potatoes into uneven, thin slices of different shapes and sizes. In a bowl, sprinkle a lot of salt over them and mix well..
  2. Heat ½ cm of olive oil in a large frying pan. When it's very hot, add the potatoes. Add the onion after 5 minutes..
  3. In a large bowl, break the eggs, beat them, add a pinch of salt and pepper..
  4. Keep stirring the frying pan so the potatoes don’t turn brown or stick to the bottom of the pan. When they start breaking under the touch of the spoon, take the pan off the heat and use a slotted spoon to transfer the potatoes to the bowl with the beaten eggs. Drain the oil from the pan..
  5. Mix the potato and egg well together while the pan gets very hot with no oil in it. Add the mix to the frying pan on medium heat and flatten it down with your spoon..
  6. When the edges of the tortilla are cooked, slide it onto a plate then turn it over and back into the frying pan. Press down the edges to create a typical tortilla shape..
  7. Take the tortilla off the heat when a knife put into it comes out clean (this should take less than a few minutes after the tortilla has been turned over)..

A beloved Spanish classic, tortilla española, or potato omelette, is a soul satisfying tapa. The comforting flavor of this classic Spanish dish is popular across the country and is served at almost every restaurant and café. Made from potatoes, eggs and onions. This Spanish Tortilla is really just a Spanish omelette — made with sliced potatoes, onions and peppers fried together before being topped with beaten eggs and baked. So I'm supposed to be putting together holiday recipes and here I am dreaming of Spain.

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