Tortilla de patatas (Spanish omelette)
Tortilla de patatas (Spanish omelette)

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, tortilla de patatas (spanish omelette). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Along with paella, the ubiquitous tortilla de patatas - is perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting tapas bar that does not feature tortilla in its repertoire. As delicious as it is versatile, this Spanish staple lends itself to countless variations according to personal taste. In a country filled with regional food, some might call it the national dish.

Tortilla de patatas (Spanish omelette) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Tortilla de patatas (Spanish omelette) is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have tortilla de patatas (spanish omelette) using 6 ingredients and 12 steps. Here is how you cook that.

loading...
The ingredients needed to make Tortilla de patatas (Spanish omelette):
  1. Make ready 6-7 medium potatoes, peeled and diced
  2. Get 1 white onion, finely choped
  3. Prepare 5/6 eggs, the better the eggs, the better the tortilla
  4. Take Vegetable oil for frying the onions and potatoes
  5. Prepare 1/2 tsp salt to taste
  6. Prepare Optional chorizo or Spanish ham

The Tortilla de Patatas has always been a peasant recipe. The farmers use to prepare omelette and bring them for lunch during the long days of harvest. The tortilla was also one of the main meals of the Spanish soldiers during the military campaigns. Nowadays, Tortilla de Patatas is a national dish and eaten at any hour of the day.

Steps to make Tortilla de patatas (Spanish omelette):
  1. Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato into pieces approximately 1/8″ thick. If you slice them thick, don’t worry—it will simply take a little longer for them to cook. I like them cubed.
  2. Peel and chop the onion into 1/4″ pieces. Put potatoes and onions into a bowl and mix them together. add Salt to the mixture.
  3. In a large, heavy, non-stick frying pan, heat the olive Oil in medium-high heat. Carefully place the potato and onion mixture into the frying pan, spreading it evenly over the surface. The oil should almost cover the potatoes.
  4. You may need to turn down the heat slightly, so the potatoes do not burn. You want them to slowly fry, not becoming crisp like french fries, but rather tender and creamy. It is important to use good olive oil, as the potatoes will absorb quite a bit of the oil.
  5. Leave the mixture in the pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula that allows the oil to drain and let cool.
  6. Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the cooled potato onion mixture. Mix together with a large spoon. Let sit for about five minutes. At this point I add the ham or chorizo chopped smallish.
  7. Pour 1 to 2 tablespoons of olive oil into a small, non-stick frying pan (approximately 9-10” in diameter) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn—or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly.
  8. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.
  9. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate.
  10. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelette into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3 to 4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
  11. Slide the omelette onto a plate to serve. If eating as a main course, cut the omelet into 6 to 8 pieces like a pie. Serve sliced French bread on the side.
  12. If you are serving as an appetizer, slice a baguette into pieces about 1/2″ thick. Cut the tortilla into 1.5” squares and place a piece on top of each slice of bread.

The tortilla was also one of the main meals of the Spanish soldiers during the military campaigns. Nowadays, Tortilla de Patatas is a national dish and eaten at any hour of the day. The Spanish omelette is a protagonist of. This Country-Style Spanish Potato Omelette, is very similar to the classic Spanish ¨Tortilla de Patatas¨. Which is made with just potatoes, eggs and extra virgin olive oil.

So that’s going to wrap it up for this exceptional food tortilla de patatas (spanish omelette) recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!