Spanish potato omelette. So I did what I always do with omelettes once the egg mixture had set I put it under the broiler on medium heat until golden brown. 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 delicious. This Spanish omelette recipe is easy and delicious.
You can cook Spanish potato omelette using 5 ingredients and 11 steps. Here is how you cook it.
Ingredients of Spanish potato omelette
- It’s 500 g of potatoes.
- You need 4 of eggs.
- You need 500 ml of Extra Virgin Olive Oil from Spain.
- Prepare to taste of Salt,.
- You need 1/2 of onion (optional).
The potato omelette is one of the traditional Spanish dishes, this recipe, even if the same steps are followed to make it, will never have the same flavor even if it is made by the same person. The Spanish potato omelette is known in Spain as "tortilla". It can be served by itself as a snack with a cocktail, or warm with a salad for dinner. It is one of the Spanish classics.
Spanish potato omelette instructions
Wash and cut the potatoes into very thin slices..
Dice the onion (if you don’t like onion, you can skip this step and leave onion out of the recipe altogether)..
Mix the potatoes and onion together with a bit of salt..
Heat a good amount of Extra Virgin Olive Oil from Spain in a pan and, once hot, add the potatoes and onions. Fry them on a high heat for few minutes, then lower the temperature. Stir occasionally so that the potatoes don’t stick. Once the potatoes have taken on a golden-brown colour, remove the pan from the heat and drain the mixture..
Beat the eggs with a pinch of salt. Add the eggs to the potatoes and onion and mix well..
Heat two small tablespoons of Extra Virgin Olive Oil from Spain in a pan and add the egg, potato and onion mixture. As before, cook on a high heat for a few minutes, then lower the temperature right down so that the inside of the omelette can cook..
When the omelette has finished cooking on one side, flip it over using a flat plate so that you can cook the other side..
Put another two tablespoons of Extra Virgin Olive Oil from Spain in the pan and then return the omelette to the pan to fry the other side..
When the omelette is golden brown on both sides, remove it from the heat. Now it's ready to eat! .
You could serve it with a delicious mayonnaise and a little mustard. If you want to give your omelette an original and tasty touch, try adding a tablespoon of caramelized onion when beating the egg..
And if you want the middle of your omelette to be creamier, try frying a few thin slices of courgette with the potatoes. You’ll really notice a difference! We recommend you serve this recipe with Fruits of the Forest Pudding which is also made using Olive Oils from Spain..
This potato omelette is one of Spain´s most famous dishes, enjoyed from coast to coast and made in almost every Spanish kitchen. Cut dice the potatoes and then wash them, after peel the onion and then slice them. The second part is break the eggs into a bowl and beat them, then add a little salt. Make sure the potatoes are sliced thin, and dry them well before assembling the dish. 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.
