Tortilla Española (Spanish Potato Omelette) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 16 |
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One of the culinary wonders of Spain- here is my recipe which may or may not be too authentic... When I was there studying abroad, my spanish host mom showed me how to make it. Unfortunately, I'm not sure where the recipe I wrote went. This is how I make it now, and it turns out pretty great every time! This is the basic recipe- to this you can add meat (like sausage) veggies (like spinach) or more spices (like oregano and basil). Ingredients:
4 medium potatoes, washed, peeled |
4 eggs |
1/3 onion, diced |
4 garlic cloves, minced (or pressed) |
extra virgin olive oil |
salt |
pepper |
Directions:
1. Add oil to a medium frying pan (the smaller the easier to flip).
2. Dice the potatoes into small digit-sized pieces.
3. Fry the potatoes, garlic, and onions until they are tender and translucent, respectively.
4. Break the eggs into a large bowl, scramble them.
5. Add the cooked potatoes/onions to the eggs.
6. Mix, add your spices of choice.
7. Heat the frying pan until it's super hot (with plenty of oil- probably more than you think).
8. Add the potato/egg mixture into the pan in a quick motion.
9. About 5 seconds later, turn down the heat to medium (you don't want it to burn, just make a nice little crust).
10. Cook for 10 minutes or until you smell burning, make sure that the tortilla can move in the pan and is not stuck on the bottom
11. THE FUN PART: take a plate that's wider than the pan, place it on top of the pan.
12. Put one hand (with a glove) on the plate.
13. Use the other hand to grab the pan and with one swift motion, flip the pan so the plate ends up on the bottom and the tortilla on the plate.
14. Add more oil to the pan, put the half cooked tortilla back in- this time you'll cook the bottom.
15. Cook for 3-5 more minutes.
16. Cut like a pizza, serve hot, cold or room temperature (great with mayonnaise).
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