In Spain, the humble simple Tapa (appetiser) , ever so popular, the Potato Omelette, the Tortilla Española, is revered & worshipped like a priceless masterpiece of art.
Round, yellow Golden and can be eaten hot or cold.
Recipe:
750 Grams of potatoes ( for frying )
345 Ml. Spanish Evoo ( extra virgin olive oil )
Salt to taste
6 extra large or jumbo sized Eggs
1) Wash the potatoes and peel them into tiny slices. ( lengthwise )
2) Heat the Evoo in a large Deep skillet or frying pan and add the potatoes.
3) Deep fry the potatoes when the Evoo is hot on a médium flame or heat with a lid on, for 25 minutes - 30 minutes until tender .. Stir occasionally.
4) Do not Brown the potatoes. The potato slices should be tender.
5) When the potatoes are cooked, remove from the pan and drain in a colander.
6) Salt the potatoes.
7) Beat the eggs lightly, just enough to combine the whites and the yolks.
8) Add salt to taste.
9) Combine the potatoes with the Eggs.
10) Prepare a skillet with some Evoo, but just enough to cover the base of the skillet
11) Egg the mixture to the hot oil, and shake the skillet to avoid "sticking". Cook for 3 minutes approx. or just until the omelette is set.
12) Cover the pan, with a wide plate or lid and then, holding firmly with the flar part of your hand, turn the pan upside down ..
13) Slide the Omelette from the plate or lid back and into the pan on the other side and cook for approx. 2 minutes until Golden.
14) Depending upon how you prefer your omelettes, if you prefer firm verses a bit runny, then adjust time to 1 minute extra per side ..
15) Place the omelette on paper towelling to drain off the Evoo.
16) Now move the Omelette to a platter or earthenware "cazuela " ( earthenware serving dish )
Serve with: A Salad and a glass of dry White Spanish Wine such as Penedés or Rueda, designation.
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