Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, spanish potato omelette. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Spanish Omelette - also known as a tortilla de patatas - is a signature egg dish which can be served warm or at room temperature and both are equally. Reviews for: Photos of Spanish Potato Omelet. This Spanish omelette recipe is easy and delicious. Find more dinner inspiration at BBC Good Food.
Spanish potato omelette is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Spanish potato omelette is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook spanish potato omelette using 5 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Spanish potato omelette:
- Take 500 g potatoes
- Prepare 4 eggs
- Take 500 ml Extra Virgin Olive Oil from Spain
- Prepare to taste Salt,
- Make ready 1/2 onion (optional)
Spanish omelette or Spanish tortilla is a traditional dish from Spain and one of the signature dishes in the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. Peel and finely chop the garlic and onions. The Spanish potato omelette is known in Spain as "tortilla".
Instructions to make Spanish potato omelette:
- Wash and cut the potatoes into very thin slices.
- Dice the onion (if you don’t like onion, you can skip this step and leave onion out of the recipe altogether).
- Mix the potatoes and onion together with a bit of salt.
- Heat a good amount of Extra Virgin Olive Oil from Spain in a pan and, once hot, add the potatoes and onions. Fry them on a high heat for few minutes, then lower the temperature. Stir occasionally so that the potatoes don’t stick. Once the potatoes have taken on a golden-brown colour, remove the pan from the heat and drain the mixture.
- Beat the eggs with a pinch of salt. Add the eggs to the potatoes and onion and mix well.
- Heat two small tablespoons of Extra Virgin Olive Oil from Spain in a pan and add the egg, potato and onion mixture. As before, cook on a high heat for a few minutes, then lower the temperature right down so that the inside of the omelette can cook.
- When the omelette has finished cooking on one side, flip it over using a flat plate so that you can cook the other side.
- Put another two tablespoons of Extra Virgin Olive Oil from Spain in the pan and then return the omelette to the pan to fry the other side.
- When the omelette is golden brown on both sides, remove it from the heat. Now it's ready to eat!
- You could serve it with a delicious mayonnaise and a little mustard. If you want to give your omelette an original and tasty touch, try adding a tablespoon of caramelized onion when beating the egg.
- And if you want the middle of your omelette to be creamier, try frying a few thin slices of courgette with the potatoes. You’ll really notice a difference! We recommend you serve this recipe with Fruits of the Forest Pudding which is also made using Olive Oils from Spain.
Peel and finely chop the garlic and onions. The Spanish potato omelette is known in Spain as "tortilla". It can be served by itself as a snack with a cocktail, or warm with a salad for dinner. It is one of the Spanish classics. A beloved Spanish classic, tortilla española, or potato omelette, is a soul satisfying tapa.
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