The tortilla de patatas (potato omelette) is one of the most widely consumed dishes in Spain, it can be made with or without onions, so with my love of onions this recipe will be "with".The tortilla de patatas is eaten in many different ways here in Spain, almost all bars serve it as a tapa on its own, or as a sandwich filling using firstly baguettes,(a bocadillo), or with a small roll called a "Pitufo" which translated means "Smurf"
It can also eaten cold, with composite salads and cold or barbequed meats.
Ingredients: (4-5 Servings)
5 Large potatoes peeled and sliced(3-4mm).
6 Large eggs.
2 Medium onions chopped.
Good quality olive oil.
Salt and black pepper.
A medium non-stick Frying pan or Skillet.
Method:
Lightly fry the onions in the medium frying pan with 2 dessert spoons of olive oil, once cooked, empty into a bowl and set to one side.
With another couple of dessert spoons of olive oil in the same pan, fry the sliced potatoes, trying not to break them up too much, once again set to one side
Crack the eggs into a large bowl add 2-3 twists of a salt mill and whisk.
Next you add the potatoes and onions in layers into the whisked egg and push down so all potatoes and onion are covered by the egg, then allow to sit for approximately 15 minutes.
Heat 2 tablespoons of olive oil in the large frying pan(or skillet) moving the oil around to coat the pan, add all of the egg, potato and onion mix, spreading the potato and onion quickly as the egg will find its own level. After about 2-3 minutes turn down the heat to medium/high, shaking the pan every now and then to prevent sticking.
Once mix sets and the underneath is golden brown, turn the tortilla out onto a dinner plate, with the cooked side facing u
p. Keeping the pan on the heat, add a little more olive oil, once again move the pan to coat in the oil and slide the tortilla with the uncooked side down, back into the pan. Continue to cook and shake the pan until the other side is golden brown. If required you can continue to turn the tortilla a couple times more to give it more colour. As I said before this can be served warm or cold and is great served with a glass of Red Marqués de Cáceres 2005.
It can also eaten cold, with composite salads and cold or barbequed meats.
Ingredients: (4-5 Servings)
5 Large potatoes peeled and sliced(3-4mm).
6 Large eggs.
2 Medium onions chopped.
Good quality olive oil.
Salt and black pepper.
A medium non-stick Frying pan or Skillet.
Method:
Lightly fry the onions in the medium frying pan with 2 dessert spoons of olive oil, once cooked, empty into a bowl and set to one side.
With another couple of dessert spoons of olive oil in the same pan, fry the sliced potatoes, trying not to break them up too much, once again set to one side
Crack the eggs into a large bowl add 2-3 twists of a salt mill and whisk.
Next you add the potatoes and onions in layers into the whisked egg and push down so all potatoes and onion are covered by the egg, then allow to sit for approximately 15 minutes.
Heat 2 tablespoons of olive oil in the large frying pan(or skillet) moving the oil around to coat the pan, add all of the egg, potato and onion mix, spreading the potato and onion quickly as the egg will find its own level. After about 2-3 minutes turn down the heat to medium/high, shaking the pan every now and then to prevent sticking.
Once mix sets and the underneath is golden brown, turn the tortilla out onto a dinner plate, with the cooked side facing u
p. Keeping the pan on the heat, add a little more olive oil, once again move the pan to coat in the oil and slide the tortilla with the uncooked side down, back into the pan. Continue to cook and shake the pan until the other side is golden brown. If required you can continue to turn the tortilla a couple times more to give it more colour. As I said before this can be served warm or cold and is great served with a glass of Red Marqués de Cáceres 2005.
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