Spanish Omelette, tortilla, is traditional tapas dish which is always available in all bars in Spain. It’s also very easy to make. One very popular way of altering the original recipe is to add spinach leaves into it. Sometimes you can find a version with chorizo sausage slices mixed in. But this is the basic recipe without anything fancy. Even ground black pepper is considered as an extra ingredient for the traditional recipe, but we feel that it brings a good flavor to it.
Ingredients for Spanish Omelette for 4 Servings
2 big potatoes – patatas grandes
1 large onion – cebolla grande
3 eggs – huevos
2 dl (1 cup) of olive oil – aceite oliva
a pinch of sea salt – sal marina
a pinch of ground black pepper – pimienta negra
Cut the potatoes and onions into small slices. Heat the oil on high heat until ready for frying, about 160 ºC (320 ºF). You can toss in a slice of onion into the oil and when it begins to bubble, the oil is ready for frying. Carefully pour in the potatoes and onions and let them simmer in the oil until the potatoes are fully cooked. It doesn’t matter if they break a bit while cooking, but don’t make mashed potatoes. Season with salt and pepper to your taste.
Whisk the eggs in a separate bowl which is large enough to hold the entire mixture with potatoes and onions, too. Season the eggs with salt and pepper. Use skimmer scoop to drain excess oil from the potatoes and onions and toss them on top of the eggs. Mix well. Drain all excess oil from the pan and pour the potato mixture back into the pan.
Fry on both sides for about 2-5 minutes depending how thick the tortilla is. Remember, the potatoes and onions are already cooked. All you need to do now is to fry the egg mixture for a firm structure. Use a plate or a lid to flip the omelette upside down back to the pan.
I’ll be honest with you. There’s no Spanish pizza in Spain. Really. This recipe is stolen from a Latin American pizza restaurant I visited years ago, but it was so good that we still do it every now and then.
We’ve learned that it really doesn’t matter what you’ll have on your pizza as long as your dough and sauce are perfect. Not just perfect, the best! You can serve a used kitchen towel with a pizza sauce as long as the pizza sauce works. Making your own sauce is not that big a thing. It’s basically a tomato sauce which you can use for
pasta (add basil)
pizza (add oregano)
to make ketchup (add vinegar and a bit more sugar)
Since we were making pizza, our choice of spice was oregano. We would have preferred fresh oregano, but it wasn’t available. So we settled for dried oregano.
When you’re making a tomato sauce there are only four ingredients that are needed for the base: onion, garlic, tomato and sugar. Yes, sugar. When you’re dealing with tomatoes you’ll need some sugar (or honey) to cut the bitterness of tomatoes. When the balance is right between bitterness and sweetness, season the sauce with proper sea salt and freshly ground black pepper. You’ll get it right by adding little by little more salt and pepper, stirring and tasting. When everything is about right, add the oregano to the taste (or vinegar or basil depending what you using the sauce for).
Even though (as your might have already noticed) we are not fond of canned ingredients a canned tomato paste works quite nicely for this sauce. At least here in Spain it’s quite simple: it’s only tomato sauce without any seasoning which is heavily reduced. It brings nice flavor and color to the sauce. But it’s not necessary. The flavor of the sauce is works, but color might be a bit pale without it.
Ingredients for The Pizza Dough
700 g (25 oz) of all-purporse flour – harina de trigo
3,5 dl (1.5 cups) of hand-warm water – agua
1 pack of dried yeast – levadura
2 teaspoons of sea salt – sal marina
0,5 dl (1/4 cups) of olive oil – aceite de oliva
Mix the handö-warm water with dried yeast. Add olive oil and salt. Put the mixture into kitchen robot (or do it by hand, it doesn’t matter) and start adding flour little by little. Kneed for about 10 minutes. Cover the pot with kitchen towel and let it rest at least for 20 minutes.
Soften the diced onions and garlic in olive olive oil. Add cubed tomatoes. Remove the skin from the tomatoes, if you will. Leave one tomato for the slicing on top of the pi5 zza. Let the sauce simmer for about 10 minutes while stirring every now and then. The liquid from the tomatoes separates making the sauce. Add the tomato paste, sugar, salt, pepper and oregano. Cook for additional 20 minutes more while preparing the dough and frying chorizo (if needed).
If the chorizo is fresh and uncooked, slice it into 5 mm (1/5″) slices and fry from both sides until golden brown. This removes the excess grease from the sausage. Grate some Manchego cheese ready and slice the green paprika into sticks.
Preheat the oven to 225 ºC (450 ºF).
Flatten the dough to a baking tray which is covered with baking paper. Spread the tomato sauce on top. Place the toppings in the following order (refer to the pictures below):
Bake in the oven for 10 minutes until the edges of the pizza begin to brown.