Tortilla is Spain's most favorite snack. Seen and eaten in almost every tapas bar, this "Spanish Omelette" comes in many different guises; this recipe is the most traditional.
Ingredients
- 3 large eggs
- Salt, to taste
- 3 to 4 tablespoons olive oil
- 3 large potatoes, peeled and thinly sliced
- 1 onion, peeled and finely chopped
- Green olives, for garnish
Directions
Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.
Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
Add the potato and fry for a couple of minutes. Add the onion and mash together.
When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists ?flip? the tortilla over onto the plate and slide back into the pan to cook the underside.
Keep shaking the pan lightly so the tortilla does not stick to the bottom.
Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.
Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes. Garnish with green olives.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 11 reviews
By enieves
on July 15, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This turned out great. I loved the simplicity of ingredients - I ended up more with a thin layer of eggs on one side with the potato onion mixture as more of a "crust". Frankly, it was simple, tasty, healthy....who's not for that. This will definitely become an easy favorite in our house. Don't listen to the review that said this was terrible...it isn't!
By celia.younger_1...
reading, 78
on April 26, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
THE RECIPE is given fine. But it is easier if you know how to do it... it does need better explaination. The recipe is great ... I add a little piece of red pepper with the onion ( about two( -2x1-inch piece cut in small pieces.
By donaldshepard_1...
Beverly Hills, CA
on August 23, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is terrible, and gives very unclear instructions.
HERE is a recipe that really works. Don't worry about the amount of oil used. It's all drained off and the finished tortilla is PERFECTION--not this mashed potato mess.
http://www.finecooking.com/articles/how-to/spanish-tortilla.aspx
Read all 11 reviews