This is the classic Spanish omelette. You can have it as part of an elaborate breakfast, as a tapas dish, or as a light lunch. It should be juicy not dry and it should be thick not thin. When friends ask me to bring a plate to a BBQ or dinner party this is what I usually bring and believe me, there will be nothing left to take home. This Spanish Tortilla may well become one of your family’s favorite.
8 medium size potatoes – sliced thinly
1 onion, chopped
4 garlic cloves, chopped
Salt to taste
6tbsp olive oil
1- Beat the eggs in a large bowl with a whisk. Season the eggs with salt.
2- Heat olive oil in a large and deep frying pan.
3- When the oil is hot add the potatoes and fry until golden brown. Once brown put them aside.
4- Next fry the onion and garlic.
5- Then put the fried potatoes and onion and garlic into the beaten egg mixture, add more salt to taste.
6- Put the mixture back into the frying pan over a medium heat. When the underside begins to brown and it’s cooked through the centre, place a plate over the pan and flip the tortilla onto the plate. This maybe a little messy since the top of the tortilla should still be a little runny.
7- Return the tortilla to the frying pan to cook until it is slightly brown.
8- Shake the pan to loosen the tortilla and you should be able to slide it back onto a plate.
9- Let it stand for 5 minutes. I find that the best way to serve it is to cut into wedges.
TIP – The filling of the tortilla should be potatoes, onion and garlic. Keep it simple !!
Serve the Tortilla hot or cold