Tortilla Española

 

Tortilla Española (Spanish Omelette)

A Spanish tortilla, also known as tortilla de patatas, is a thick, fluffy omelette made with potatoes, onions, and eggs. It's a staple in Spanish tapas and can be served warm or at room temperature.

Ingredients:

• 4 large potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 6 large eggs
• 1/4 cup olive oil (for frying)
• Salt and pepper to taste

Instructions:

1. Cook the Potatoes and Onions:

   • Heat the olive oil in a large frying pan over medium heat. Add the sliced potatoes and onions, season with salt, and cook gently, stirring occasionally, for about 20-25 minutes, or until the potatoes are soft but not brown. You want them to become tender and cooked through.
   • Once cooked, use a slotted spoon to remove the potatoes and onions from the oil and place them in a colander to drain. Keep the oil in the pan.

2. Whisk the Eggs:

   • In a large bowl, crack the eggs and whisk them well. Season with a pinch of salt and pepper.
   • Add the drained potatoes and onions to the bowl and mix gently, allowing the egg to coat the potatoes.

3. Cook the Tortilla:

   • Heat a little of the reserved oil in the pan over medium-low heat. Pour the egg-potato mixture back into the pan, spreading it evenly.
   • Cook for about 8-10 minutes until the edges begin to set and the bottom is golden brown. You can occasionally shake the pan to prevent sticking.
   • Once the edges are firm, place a large plate over the pan and carefully flip the tortilla onto the plate. Slide it back into the pan to cook the other side. Cook for another 5-7 minutes until the tortilla is fully set in the middle.

4. Serve:

   • Remove from the heat and let the tortilla cool slightly before slicing it into wedges.
   • Tortilla Española can be served warm, at room temperature, or even cold. It's often enjoyed as part of a tapas spread.