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.