Tortilla española, or omelette, is quintessential Spanish fare. It can be found in bars and upscale restaurants in Spain. It is so easy to make at home, too.
- 2 medium sized potatoes
- 1 medium sized onion
- extra virgin olive oil
- 4 medium eggs
- salt and pepper to taste
- Peel potatoes and cut into thin slices width-wise; place into a bowl and mix with a little salt.
- Peel and cut onion into long, thin slices.
- Heat about 1/4 to 1/2 inch of olive oil into the large frying pan on a medium level flame.
- Slightly brown the onions, separating the slices using a wooden spoon. Tip: The oil is ready when you throw in a little slice of onion and bubbles form around it.
- Once the onions are slightly browned, add potatoes; stir often.
- Cook until potatoes soften and are semi-transparent; remove from heat.
- Beat eggs in the medium-sized bowl.
- Using a slotted spoon, scoop out the onions and potatoes, draining them of the olive oil; place in bowl with the beaten eggs and mix until just combined with a few dashes of salt.
- Thoroughly coat a separate small to medium frying pan using some of the leftover olive oil from the potatoes and onions; heat on a medium level flame.
- Pour the potato, onion and egg mixture into the pan, forming it into the round shape of the pan with a fork.
- Cook for 3-5 minutes or until bottom of tortilla is golden brown (use a spatula to lift up the bottom and check).
- Once the bottom is cooked, cover the pan with a lid, flip the tortilla over onto the top and gently place back into the small pan to finish cooking the other side, 3-5 minutes.
- Serve warm with bread or sliced chorizo and add salt to taste. And of course, a glass of rioja.
- Category: Side, Main
- Cuisine: Spanish