Why so long? ». The tortilla española, or Spanish omelet, is the most commonly served dish in Spain. Some of my favorite ethnic recipes include Homemade Pupusas, Authentic Mexican Rice, and Easy Pad Thai. When hot, stir the egg mixture and pour it into the pan, spreading out evenly. In Heat a 1/2 inch of high quality extra virgin olive oil in a large frying pan at medium low heat. This sounds tasty and easy, but I have a question for the other cooks. Fry the Potatoes and Onions. to make if you use a to flip over such a We call it “tortilla de patatas” (potato omelette in English) and it’s made of eggs, potatoes, olive oil … Fascinated by food and its history. Lena is a foodie and home cook from the SF Bay Area with a passion for Spanish flavors and traditional cooking with a modern touch! POSTED FOR ZAAR WORLD TOUR 5. Slice the potatoes into thin slices, I prefer about 1/2 centimeter (some prefer thicker). The first time I cooked tortilla I had the heat too high, similar to when making other egg dishes. Oh, ps, the cook If you are serving as an appetizer, slice a baguette into pieces about 1/2-inch thick. Cook until golden on bottom and cooked through, about 4 minutes more. Let the egg mixture sit for about 20 minutes. It really is wonderful comfort food, no matter how it looks in the end. Sprinkle with a generous pinch of salt and some freshly ground black pepper. Wipe out skillet. In Spain, it's usually referred to as tortilla de patata or potato omelet. and over a medium low heat add the egg mixture. Season it with salt and sprinkle with lemon juice to taste if using. Place a large plate over the top of the skillet and invert them in one swift motion, turning the tortilla out onto the plate. I just serve a sauce on the side for dipping, like the spicy tomato aioli from my patatas bravas recipe. I like it with onion! Strain oil into a heatproof bowl; set aside. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and let the omelet fall onto the plate. It can be so incredibly good– and also terribly, horribly bad. Along with paella, the ubiquitous tortilla de patatas - is perhaps one of the best-known Spanish dishes. In the United States, when most people hear the word "tortilla," they think of the Mexican corn or flour variety. It wasn’t an all-out failure, but it was far from the Spanish omelet of my dreams! Simple When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away. usually use red time of day. When the oil is hot, add the potatoes and add more oil if necessary until all are covered. Add eggs to potato mixture; season with salt. When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip quickly! Swirl and shake the pan to get the ingredients to evenly distribute, but do not stir. at the idea but After a few minutes, add the potatoes to the egg mixture and stir well. Which European country will inspire your culinary journey tonight? Place potatoes in a large colander, sprinkle with 2 teaspoons salt, and toss to coat. This tortilla de patatas has an incredible flavor, it´s easy to … Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Thanks for the cooking class. Remove the potato-onion mixture from the pan with a slotted spoon (or spatula that allows the oil to drain) and let cool. Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. But with time and patience, I learned the tricks and perfected the ever so intimidating Spanish omelet recipe. It is important to use good quality olive oil as the potatoes will absorb quite a bit of it. Place the potatoes and onions in a large bowl, sprinkle with salt, and mix together. From http://www.spain-recipes.com. If you don't feel brave enough to flip the tortilla the pace the pan under a hot grill for a few minutes. Let sit for about 5 minutes. After frying the potatoes, place the potato-onion mixture in a colander for a few minutes to allow more oil to drain. What do you think– are the best Spanish omelets are made with onions or not? TERRIBLE RECIPE JUST TERRIBLE DONT MAKE IT. instead of the Others enjoy a thick slice around noon for their mid-morning snack, served alongside a steaming cup of café con leche. You may also hear this dish called "tortilla de papas," depending on where the speaker is from. 2 cups is a lot of olive oil. can normally see They've taken it to the next level by putting aioli on top of each bite, but I never have time for all that. You might need to turn down the heat slightly so the potatoes do not burn; you want them to slowly fry, not becoming crisp like french fries, but rather tender and creamy.