Tortilla Espanola- Spanish Omelet

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.

INGREDIENTS 

8 medium size potatoes – sliced thinly

1 onion, chopped

4 garlic cloves, chopped

10 eggs

Salt to taste

6tbsp olive oil

 

METHOD

 

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

 

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