Tortilla Espanola

Tapas: Tortilla Española – Spanish Omelette

Tortilla Espanola
Tortilla Espanola – Spanish Omelette

This is a Classic Spanish Tapas Dish eaten everywhere in Spain, in all the Tapas Bars, plain, cold, with a bit of aioli sauce or ( garlic sauce). Some recipes call for chorizo or red peppers. I like the simple version with just eggs, potatoes and onions. It’s delicious just in it’s simplicity and can be eaten for breakfast or as a snack or in between two baguette slices.

INGREDiENTS:
4-6 eggs
1/ 2 kilo of potatoes
1 brown onion
Olive oil (one glass, 1 / 4 liter)
Salt

Recipe Steps:
Step 1: Mince onions and cook until they are translucent. Take them out of the pan and put aside in bowl.
Step 2: Wash and cut the potatoes into thin slices. Heat the oil, add the potatoes, adding a little salt and fry. When potatoes are golden brown, take them out of the pan, and drain oil a colander, and place potatoes on a plate with paper towels.
Step 2: Beat the eggs with some salt and pepper and once beaten add the potatoes, mixing thoroughly with beaten egg.
Step 3: Put pan back on stove, covering the bottom of the pan with a sheet of oil. Put onions and the egg mixture and potatoes.
Step 4: Shake the Pan a bit as if when you are making an omelet like Julia Child.When you perceive that the egg mixture is like a curd and a bit hard, put a plate on top and turns the tables (it’s easy, just have to do it safely). Cook until both sides are golden brown according to the taste, put a parsley in middle for presentation … And Voila there’s your omelet!

Paso 2 : Se baten los huevos con un poco de sal y una vez batidos se añaden las patatas, mezclándolas bien con el huevo batido. Una vez puesto el aceite a calentar se echan las patatas, añadiendo un poco de sal y se fríen. Truco: Si la tortilla gusta con las patatas más desechas puede ir desaciéndose la patata con la rasera mientras se mueve cuando se vean doradas se apartan y es importante que escurran el aceite en un colador o en un plato con papel absorbente.

Paso 3: Se prepara de nuevo la sartén en el fuego con dos cucharadas pequeñas de aceite que cubran una lamina del fondo de la sartén. Se echa la mezcla del huevo y las patatas. Truco: mover agitando la sartén con habilidad para que no se pegue la tortilla.

Paso 4: Se le puede dar vueltas hasta que quede dorada por ambos lados según el gusto…
Y ya está nuestra tortilla de patatas.

This is delicious with a cup of really thick Spanish hot chocolate and it’s easy to pack in your lunch box.

Nota Bene: Patatas is the Spanish ( from Spain) word for Papas or Potatoes

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