Spanish potato omelette Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Spanish Omelette - also known as a tortilla de patatas - is a signature egg dish which can be served warm or at room temperature and both are equally delicious.
Here is the best “Spanish potato omelette” recipe we have found so far. This will be smell and look delicious.
Ingredients of Spanish potato omelette
- Take 500 g of potatoes.
- You need 4 of eggs.
- It’s 500 ml of Extra Virgin Olive Oil from Spain.
- It’s to taste of Salt,.
- Take 1/2 of onion (optional).
It can be served by itself as a snack with a cocktail, or warm with a salad for dinner.It is one of the Spanish classics.Tortilla española, one of Spain's most famous and beloved national dishes, is nothing more than egg, potato, and onion cooked in olive oil.And yet, when attention is paid to the technique, it's one of the.
Spanish potato omelette instructions
- Wash and cut the potatoes into very thin slices..
- Dice the onion (if you don’t like onion, you can skip this step and leave onion out of the recipe altogether)..
- Mix the potatoes and onion together with a bit of salt..
- Heat a good amount of Extra Virgin Olive Oil from Spain in a pan and, once hot, add the potatoes and onions. Fry them on a high heat for few minutes, then lower the temperature. Stir occasionally so that the potatoes don’t stick. Once the potatoes have taken on a golden-brown colour, remove the pan from the heat and drain the mixture..
- Beat the eggs with a pinch of salt. Add the eggs to the potatoes and onion and mix well..
- Heat two small tablespoons of Extra Virgin Olive Oil from Spain in a pan and add the egg, potato and onion mixture. As before, cook on a high heat for a few minutes, then lower the temperature right down so that the inside of the omelette can cook..
- When the omelette has finished cooking on one side, flip it over using a flat plate so that you can cook the other side..
- Put another two tablespoons of Extra Virgin Olive Oil from Spain in the pan and then return the omelette to the pan to fry the other side..
- When the omelette is golden brown on both sides, remove it from the heat. Now it's ready to eat! .
- You could serve it with a delicious mayonnaise and a little mustard. If you want to give your omelette an original and tasty touch, try adding a tablespoon of caramelized onion when beating the egg..
- And if you want the middle of your omelette to be creamier, try frying a few thin slices of courgette with the potatoes. You’ll really notice a difference! We recommend you serve this recipe with Fruits of the Forest Pudding which is also made using Olive Oils from Spain..
It is an omelette made with eggs and potatoes, optionally including onion.It is often served at room temperature as a tapa.The Spanish potato omelette is known in Spain as "tortilla".
Rumble — The Spanish tortilla or potato omelette, is one of the most typical dishes of the cuisine of Spain, is an egg dish with potatoes bleached in oil and onion, this dish can be served on top.A beloved Spanish classic, tortilla española, or potato omelette, is a soul satisfying tapa.The comforting flavor of this classic Spanish dish is popular across the country and is served at almost.This Spanish Tortilla is really just a Spanish omelette — made with sliced potatoes, onions and peppers fried together before being topped with beaten eggs and baked.This potato omelette is one of Spain´s most famous dishes, enjoyed from coast to coast and made in almost every Spanish kitchen.
