Tortilla de Patatas, Spanish Omelette
One of the most classic dishes of Spanish cuisine, which consists of potatoes, onions and eggs which is seasoned with sea salt. In some regions and in some recipes, paprika is also added to the omelette, but it is also very tasty in its classic form. The food probably originates from northern Spain, and the first recipes date back to the end of the 19th century.
This food is very easy to prepare. In Spain, it is part of the food served at the tapa table, often at room temperature.
Preparation time: 20-30 min
Level: Easy
Serves: two
Ingredients:
500 g potatoes, peeled and thinly sliced
200 g of spring onions, thinly sliced
6 eggs
150 ml of olive oil, not all of which remains in the food
Sea salt for seasoning
Freshly ground black pepper
Preparation:
- Peel the potatoes and onions and cut them into thin slices with a sharp knife.
- Pour 150 ml of oil into a pan, pour potatoes and onions into the oil and fry on low heat until the potatoes are soft. Stir them often, as the potatoes should ideally not brown, but cook until tender in the olive oil.
- Pour the cooked potatoes and onions on a sieve placed in a bowl and drain most of the olive oil and use it in the future to prepare other foods and to fry the omelette until browned.
- Beat 6 eggs into an omelette, lightly season with salt and carefully mix the potato-onion mixture into the egg. Try not to break the potatoes.
- Heat 3 tablespoons of olive oil in a pan and pour the potato-onion-egg mixture into the pan, reduce the heat to low after about 30 seconds, cover the pan with a lid and fry for about 6-7 minutes. During this time, the omelet almost freezes.
- Place a plate on the pan and carefully turn the pan over so that the omelette falls on the plate. Slide the omelet back from the plate to the pan, turn the temperature to medium and fry the tortilla until golden brown on the other side.
Serve with salad, herbs or tomato. Tortilla de Patatas tastes good even without the toppings!!
Done!!
