This is one of my all time favorite Spanish dishes, I love the simple combination of egg, potato and onions. It is incredibly tasty hot or cold, and makes a surprisingly good sandwich between two slices of baguette. You can eat it as a tapa, for breakfast or for dinner.
I learned how to make this tasty omelet from my Spanish friend's mother, when I was holidaying in Sevilla many years ago. I have always pride myself in being able to cook a real Tortilla Española. The secret of a good Spanish omelet is to use a lot of oil, and to get the flipping right!
So forget your diet for a moment, make a tasty tortilla. You won't regret it!
Cook Time: 30 minutes
Estimated Cost: $5
- 4 medium potatoes, peeled, thinly sliced
- 1 medium onion, sliced
- 5 large eggs, beaten
- Salt to taste
- Plenty of Olive Oil
- Heat oil In a large frying pan, place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. Cook for 8-10 minutes on medium heat, please note they'll cook faster if the potato slices are thin.
- Once cooked, place cooked potatoes and onion mixture in a large bowl, drain off excessive oil.
- Pour beaten eggs onto the potato onion mixture. Lightly mix without breaking up potatoes. See the photo above for structure. The egg mixture should be evenly distributed throughout the potato layers. You can do this by separating bits of potato/onion and letting egg seep in around it.
- Heat 2 tablespoons of oil into a small pan on medium heat. Once hot, pour potato, egg and onion mixture into a the frying pan and spread out evenly.
- Reduce heat to low, and shake the pan often and run a spatula around the side and bottom to make sure the omelet is not sticking. After about 10 minutes, when the omelet is cooked 3/4 way through. Place a large plate over the pan and invert the omelet onto the plate.
- Add 2 tablespoons oil to the hot pan. When the oil is hot, slide the omelet (cooked side up) back into the pan, let it cook for another 5 minutes.
- Serve hot or cool, with salad.
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