Tortilla española is a Spanish omelette that is so simple yet so good.
Tortilla española or Spanish omelette is a popular specialty on the Iberian Peninsula. But even though it requires only a few ingredients, it can also present a real challenge to many less experienced cooks. Especially when turning. This one takes some skill. In addition, even today, Spaniards are not unanimous about which ingredients make up a traditional Spanish omelette. Onions? Yes or no? Paprika?
Another name for the Spanish omelette is the Spanish tortilla, because at first glance it resembles its famous relative from Latin America.
Tortilla española or Spanish omelette
Ingredients
- 8 eggs
- salt
- 475 ml of olive oil
- 700 g of potatoes
- 350 g of onion
Directions
- The Spanish omelette is quite innovative as far as ingredients are concerned. To start, beat the eggs well with salt in a large bowl.
- Heat the oil and add the onions and potatoes cut into rings. Bake for about 25 minutes on moderate heat, stirring occasionally.
- Take the potatoes out of the pan, add salt, and then cover them with the egg mixture. Leave for 15 minutes.
- Heat three tablespoons of oil in a pan and pour in the mixture. Shake the pan a few times. After three minutes, smooth the edges with a spatula and bake for another three minutes.
- When turning, use a plate that is a little wider than the pan. You bring it closer to the pan and carefully place the tortilla on it and toast the other side.
- Transfer the tortilla to a plate and let it cool. Voila, the Spanish omelette is ready. It is best served lukewarm.
