Spanish omelet (Spanish tortilla) is a typical Spanish dish. It is one of the main picnic dishes in Spain. It is a delicious dish that can be served cold or warm. With a glass of chilled sangria, it is even better.
Although Spanish omelet can have many variations (eg. adding red peppers for the taste and colour), the most common is plain, original Spanish omelet only with potatoes and onions.
Local name variations for Spanish omelet are: tortilla de patatas, tortilla de papas or simply tortilla española. Spanish omelet, served on a thin slice of bread, makes great tapas. Let’s go with the ingredients.
Spanish omelet recipe for 4 persons
- 5 medium size potatoes
- 1 onion
- 5 eggs (1 egg by potato)
- olive oil
Cut your onion in chunky pieces. Pill your potatoes. If you like to keep the potato skin, wash them thoroughly with water to remove any dirt. Cut your potatoes in thin slices. Mix potatoes and onions in the ceramic or similar bowl. Make sure you use the bowl that can go into the microwave. Add salt, 3 soup spoons of olive oil and season with parsley.
Potatoes have to be baked, not fried. You can do it in the frying pan, cooking them slowly in oil, covered and on the low fire. Add small amount of water if necessary.
However, I find the best way to prepare my potatoes for Spanish omelet (Spanish tortilla) is in the microwave. In the microwave you will use less oil, the potatoes will remain juicy and it is quicker to make.
You need to cover your bowl with potatoes and onions in order to create some steam. If you don’t have a cover, use plastic wrap to cover your bowl (2/3 of the surface).
Put your potatoes in the microwave for 18 minutes at maximum power. Remove the bowl from the microwave, mix your potatoes and put back in the microwave for another 8 minutes.
When your potatoes are cooked, let them cool down a bit at the room temperature. Beat your five eggs gently. You don’t want too much air in your eggs. Add a pinch of salt for every egg. Add your potatoes. Mix everything a bit.
Pour everything into the frying pan. Previously you had to put a small amount of oil and warm up your pan. Frying pan needs to be smaller in diameter, but deeper. This way your Spanish omelet (Spanish tortilla) will be easier to turn. It will be thicker. It will remain juicy.
Cook for about 5 minutes at medium fire. Lower down the fire if needed. Use spatula to stop omelet from sticking to the pan. Take a plate larger than the frying pan. Cover your frying pan with a plate and turn upside down.
Your Spanish omelet (Spanish tortilla) is now on the plate. Slide back the uncooked side of the omelet into the frying pan. It is easier to slide your omelet with spatula.
Cook for another few minutes. Touch with finger. If firm, you can remove it from the fire.
Serve your Spanish omelet (Spanish tortilla) warm or cold with homemade mayonnaise (mayonnaise recipe) and a glass of Sangria.