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Spanish Omelette

Tortilla de Patatas - Tortilla Española

The Spanish Tortilla Is the Best of All Omelettes

The Spanish omelette is, without a doubt, Spain's most commonly served dish. It is a favourite appetizer served in Spanish cafes and bars. It can also be eaten at breakfast or as a light supper. As the omelettes is traditionally served cold, it is also the perfect dish for a picnic.

If you like the taste of French fries, you'll love the Spanish tortilla. When made correctly, the Spanish tortilla is a delicious half-inch thick "cake" of fried potatoes mixed with fried eggs and onions.

After cooking, the tortilla can be cut into pizza-like triangles to serve 4-6 people, or cut into squares to give a whole group a bite-sized toothpick sample.

Did you know? - Although the potato tortilla is a tipicaly a Spanish dish, the potato is not original of the Mediterranean. In fact, until the American continent was not discovered, the potato was unknown in Europe. And then it even had to spend long time undiscovered, until XVI century, the potato wasn't well introduced. Until century XVIII, the potato did not have much importance in the kitchen of our continent.

Ingredients for Spanish Tortilla: (2 persons, 4servings)

6 eggs (Free Range)
3 large potatoes (a bit more than 1/2 kilo)
2 glasses ( water) (something less of ½ litre) of olive oil - preferably Extra Virgin
2 small onions
salt & pepper

Preparation Time: 10 minutes
Cooking Time: 20-25 minutes

Onions have a great interest in medicine, thanks to their diuretics, vermifugs and antiescorbut properties. It is a biannual plant of the allium cepa family. Is cultivation is very generalized from his eatable bulb, with reddish grudges, white or golden in the outside and fleshy white and in the interior .

As you can see from the below clip, the ingredients for the Tortilla are pretty straight forward.

see VIDEO-clip (Ingredients)

see VIDEO-clip (First Steps)

Peel and cut into small pieces about 2mm thick. DO NOT cut the too big or too small.

see VIDEO-clip (Cutting the Ingredients)

Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick.

Alternate layers of potato and onion. COOK slowly, medium flame.

Make sure the pan is hot before adding the oil, but be careful to overheat it, as when you place the oil, you will have an OIL FIRE.

see VIDEO-clip (To the Fire)

TIP:

DO NOT FRY!! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake".

Some people add thin slices of red pepper together with the onion.

Reduce the heat to 1/2 or a bit less. If you don't, you will end up with a pancake instead of a TORTILLA.

see VIDEO-clip (Heat Down!)

Cover it, it is important that it fries but also cook on its vapour/steam.

see VIDEO-clip (Cover the Pan)

Beat eggs in a large bowl with a fork.

If you don't feel confident, do not separate the YORK from the YELLOW. You may end up with meringue, and we do not want that

see VIDEO-clip (Prepare the Eggs)

see VIDEO-clip (Dan's Secret)

see VIDEO-clip (Common Problems)

Salt to taste. Also add a bit of pepper

see VIDEO-clip (Seasoning)

Mix with LOVE

see VIDEO-clip (Ready to Mix)

Drain potatoes.

Add potatoes to beaten eggs, pressing them so that eggs cover them completely.

Let sit for 15 minutes. It is important TO LET IT REST

see VIDEO-clip (Mixing)

see VIDEO-clip (Mix with Love)

Heat 2 tbsps of the oil in large skillet.

see VIDEO-clip (Next Step)

Add potato-egg mixture, spreading quickly.

Lower the heat to medium-low.

Shake pan to prevent sticking (crucial step!!)

SLOW is the KEY

see VIDEO-clip (Slow Cooking)

When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil.

Brown on the other side. Can flip three or four times for better cooking.

see VIDEO-clip (Ready to Turn)

see VIDEO-clip (See it again)

THE FINISH PRODUCT

see VIDEO-clip (The Finish Product)

You are Tortillero(a) number:

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Last Updated: Monday, 19. July 2010