Spanish recipe
How to make Spanish omelette
Tortilla de patatas
All of Spain
A thick, round omelette of eggs and potatoes slowly fried in olive oil, often with onion. It is eaten warm or cold, as a tapa, a sandwich filling or a light supper.
Ingredients
- 600 g waxy potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced (optional)
- 5 large eggs (many Spaniards leave the centre soft: for pregnant women, young children, older people or anyone with a weak immune system, cook it until fully set or use pasteurised eggs)
- About 250 ml olive oil for frying
- Salt
Method
- Heat the oil in a frying pan about 24 cm wide. Add the potatoes and onion with a pinch of salt and cook gently for about 20 minutes, until soft but not brown.
- Lift the potatoes and onion out with a slotted spoon and let them drain. Keep the oil for another use, leaving about a tablespoon in the pan.
- Beat the eggs in a large bowl with a little salt, stir in the warm potatoes and leave for 5 minutes.
- Pour the mixture into the hot pan and cook over medium-low heat for 4 to 5 minutes, shaking the pan so it does not stick.
- Cover the pan with a large plate, turn it over in one quick movement, then slide the tortilla back into the pan to cook the other side for 3 to 4 minutes, or longer if you want it fully set.
Made it at home? Tick it off and it goes into your kitchen passport.
Whether a tortilla should contain onion is one of Spain's favourite food arguments.
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