Spanish Tortilla or Spanish Omelette (Tortilla Española)
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 people
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Course
Appetizer
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Cuisine
Mediterranean, Spanish
Spanish Tortilla or Spanish Omelette (Tortilla Española)
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You can never leave Spain without tasting one of the essential elements of Spanish cuisine: the famous tortilla española or Spanish omelette.
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Ingredients
- 8 egg
- 5 potato medium size
- 1 onion julienned, large
- ½ cup olive oil + 3 tablespoons
- salt
- black pepper
Instructions
- Peel the potatoes and wash them.
- Cut into four lengthwise and cut each quarter into thin slices.
- In a deep nonstick skillet, heat ½ cup (120ml) of olive oil lightly over medium heat.
- Pour the potatoes and cook 5 minutes, stirring gently.
- Add the onion.
- Maintain medium heat and cook for 15 minutes, stirring regularly.
- Remove from heat, pour into a colander and drain well. Set aside.
- Separate the eggs.
- Beat the egg whites with a fork until light and fluffy.
- Beat the egg yolks and add them to the whites. Beating the egg whites and yolks separately helps obtaining a lighter omelette.
- Mix the potatoes and onion to the beaten eggs and let stand for 10 minutes.
- Gently heat three tablespoons of olive oil in the pan and pour the mixture.
- Cook until the mixture begins to boil.
- Flip the tortilla by covering the pan with a large plate. Press firmly on the plate and, with a quick gesture, turn it over.
- Gently slide the tortilla back in the pan to cook the other side for 4-5 minutes.
Notes
- Tips to turn the tortilla over: Choose a nonstick pan of very good quality. Always wear oven mitts to protect your hands. Take the lid of the pan, or a large pan of the same diameter instead of a large plate. Put the lid on the pan. Firmly hold the handle of the lid and press firmly and with a quick gesture, turn it over. Slide the tortilla back in the pan, gently.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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