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Step by Step Recipe for Spanish Omelette - Tortilla Española - Tortilla de Patatas

 

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)

 

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 www.Supertortilla.com VIDEO-clip

 

 

see www.Supertortilla.com VIDEO-clip 

 

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

see www.Supertortilla.com VIDEO-clip 

 

 

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 www.Supertortilla.com VIDEO-clip 

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 www.Supertortilla.com VIDEO-clip

 

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

see  www.Supertortilla.com VIDEO-clip 

 

Beat eggs in a large bowl with a fork.

see www.Supertortilla.com VIDEO-clip

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 www.Supertortilla.com VIDEO-clip 

see www.Supertortilla.com VIDEO-clip 

 

Salt to taste. Also add a bit of pepper

see www.Supertortilla.com VIDEO-clip

Mix with LOVE

see www.Supertortilla.com VIDEO-clip 

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 www.Supertortilla.com VIDEO-clip 

see www.Supertortilla.com VIDEO-clip 

 

Heat 2 tbsps of the oil in large skillet.

see www.Supertortilla.com VIDEO-clip

Add potato-egg mixture, spreading quickly.

Lower the heat to medium-low.

Shake pan to prevent sticking (crucial step!!)

SLOW is the KEY

see www.Supertortilla.com VIDEO-clip 

 

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 www.Supertortilla.com VIDEO-clip 

see www.Supertortilla.com VIDEO-clip 

 

THE FINISH PRODUCT

see www.Supertortilla.com VIDEO-clip

 

Feel free to share this recipe with your friends.

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Last update: Tuesday, 28 February 2006

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