Tortilla de Patatas (Spanish potato omelette)
Serves 4-6 people
300g potatoes
7 eggs
Half an onion, finely chopped
Olive oil (approx 2 tablespoons, may be a little more when cooking the potatoes)
Salt and pepper to taste
Heat the oil in a frying pan and add the onion. Peel the potatoes and cut into thin slices.
Remove the onion from the oil (its purpose was to flavour the oil, rather than include in the tortilla). Add the sliced potatoes to the pan and gently fry until soft.
Beat the eggs in a bowl and add salt, then add the potatoes. Mix thoroughly.
In a non stick pan, heat a few drops of oil (this will help you to turn the tortilla later), and pour in the egg and potato mixture. Allow it to set underneath, then turn it over by placing a plate on top of the pan, turning it upside down and returning the upturned omelette back into the pan to set on the other side.
Tortilla can be served hot or cold.
Tip: You can add your own fillings to the omelette – peppers, chorizo, ham, bacon etc. Just add to the egg and potato mixture and stir well before adding to the pan.
Source: Spain Gourmetour Vol 11 (ICEX)
300g potatoes
7 eggs
Half an onion, finely chopped
Olive oil (approx 2 tablespoons, may be a little more when cooking the potatoes)
Salt and pepper to taste
Heat the oil in a frying pan and add the onion. Peel the potatoes and cut into thin slices.
Remove the onion from the oil (its purpose was to flavour the oil, rather than include in the tortilla). Add the sliced potatoes to the pan and gently fry until soft.
Beat the eggs in a bowl and add salt, then add the potatoes. Mix thoroughly.
In a non stick pan, heat a few drops of oil (this will help you to turn the tortilla later), and pour in the egg and potato mixture. Allow it to set underneath, then turn it over by placing a plate on top of the pan, turning it upside down and returning the upturned omelette back into the pan to set on the other side.
Tortilla can be served hot or cold.
Tip: You can add your own fillings to the omelette – peppers, chorizo, ham, bacon etc. Just add to the egg and potato mixture and stir well before adding to the pan.
Source: Spain Gourmetour Vol 11 (ICEX)