Cookbook:Spanish Potato Omelette

Spanish Potato Omelette
CategorySpanish recipes
Time20 minutes

Cookbook | Ingredients | Recipes | Cuisine of Spain

Tortilla de patatas is considered by some the most typically Spanish dish, and is locally known as "Tortilla española" (Spanish omelette). Is frequently served in any bar as a tapa. It can also be cooked without onions.

This recipe is based on the translation of the Recipe in Spanish.

Ingredients edit

Equipment edit

  • Skillet
  • Dish bigger than the skillet
  • Bowl

Procedure edit

  1. Peel the potatoes, wash them and dry them with a cloth. Cut them into 1 cm cubes or 2 mm slices. Wash and dry them again. Add some salt to your taste and mix them.
  2. Heat the oil and when it is hot, fry the potatoes but do not let them get brown. Once they're done, drain the oil and store the potatoes.
  3. Dice or slice the onion and fry it until is translucent.
  4. Beat the 8 eggs in a bowl with a small amount of salt, until the mix is homogenous, and then mix in the potatoes and the onion.
  5. In an empty pan, heat 3 tablespoons of olive oil (or you can use the previous pan after removing most of the oil).
  6. Once the pan is hot, add the egg with the onion and the potatoes.
  7. After 7–8 minutes, the bottom part should be done. Put the dish over the pan and carefully turn it around, so that the undone part rests on the dish. This is the most difficult step of the recipe. After that, you put the pan on the fire again and slowly slide the mix into the pan to cook the other side.
  8. After a couple of additional minutes, it should be done and can be served.