Spanish Omelette

From Spain

You absolutely cannot travel to Spain without trying its famous tortilla española (or tortilla de patatas), a simple but undoubtedly quintessential part of Spain’s gastronomy. Served hot or cold, as a meal or as a tapa, on its own or in a sandwich, the tortilla española is certainly a category of its own. The thick tortilla española is cooked in olive oil and features fried, thinly-sliced potatoes along with the eggs. You may also add other vegetables or chorizo, or ham – thrown into the mix for variety.

INGREDIENTS.

• 5 potatoes
• ½ onion
• salt (to taste)
• 8 eggs
• Olive oil

DIRECTIONS.

  1. Peel and wash the potatoes well.
  2. Cut the potatoes in thin slices (small size). Add salt to taste.
  3. Cut the onion in small chunks.
  4. Fry the potatoes and onion together in a skillet. Stir once in a while, do not let the potatoes to Brown.
  5. Take out the potatoes and the onion and drain off the olive oil
  6. Stir the eggs.
  7. Mix the potatoes and the eggs in a bowl.
  8. To make the tortilla, need to use a frying pan that does not stick. Put a few drops of olive oil in the pan and pour the potatoes and egg mix.
  9. At first have the heat on high so that the eggs do not thicken, then you slowly lower the heat so that the outside does not burn and the tortilla cooks from the inside.
  10. Once the tortilla is (made) hard outside on one side, need to turn it over in the pan using a plate.
  11. Once the other side is done (hard), then it is ready to eat!!