One must remember that in Spain, a tortilla is not what it is in Mexico. Nor is it anything like what Americans call a Spanish Omelette. A “tortilla española” is usually consumed as a tapa, or side dish, for lunch or dinner. This hearty dish of eggs and potatoes is often cut into wedges and served cold. Breakfast in Spain is usually just some crusty bread and lots of coffee.
The following recipe will feed four, and is quite simple to make.
6 potatoes, peeled and chopped fine
1 large onion, peeled and chopped fine
1 cup olive oil
6 beaten eggs
salt and pepper
In a large skillet heat the oil until aromatic, and cook the potatoes and onions over a low heat until softened. Make sure you stir the mixture frequently and press flat with a fork while cooking.
When cooked, remove the onions and potatoes, draining the extra oil away.
Save only a tablespoon or so of the oil in the frying pan, discarding the rest.
Mix the potatoes, onions, and eggs, pour into the pan and cook until the bottom is browned. Season to taste with salt and pepper.
Flip the omelette in one piece by upturning the contents onto a plate; add a tablespoon of olive oil to the pan, then put the omelette back into the pan. When the bottom is browned, serve at once, or cool and cut into wedges for later.
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