Main course, Non vegetarian, Recipes
Eggs, Main course, Non vegetarian, Spanish
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Spanish omelette, tortilla de patatas or tortilla española is a staple dish of Spanish cuisine. It only requires a few simple ingredients, but is very tasty. Try my version of this traditional dish.
- 4 medium potatoes (500 gr)
- 1 large onion
- 4 eggs
- 1 teaspoonful salt or to taste
- 1/4 teaspoonful black pepper powder
- 1/4 teaspoonful garlic powder
- 1/2 teaspoonful paprika powder
- 2 tablespoon all purpose flour
- 1/3 cup olive oil
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To start, peel the potatoes and wash them well. Dry them thoroughly. Cut them in half and into thin slices. Do not immerse the cut potatoes in water.
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Heat the olive oil in a frying pan. Add the potatoes and cook for a few minutes until they change color.
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Meanwhile, slice the onions.
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Add the onions and cook until the potatoes soften slightly and the onions caramelize.
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Remove to a plate. Season with ½ teaspoon salt and mix well. Allow to cool slightly.
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Beat 4 eggs in a bowl until lightly fluffy.
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Add the dry ingredients: salt, black pepper powder, garlic powder, paprika powder and all-purpose flour. Mix well.
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Now add the vegetables and mix.
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Heat 3 tablespoons of oil in the same pan you used to cook the potatoes and onions. Pour in the egg mixture. Keep the heat low to cook the eggs.
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Gently stir the eggs so they cook evenly until they begin to set at the edges.
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To flip the tortilla, cover the pan with a plate and turn it over. Slide the tortilla back into the pan and cook. Gently press the edges inward to shape the tortilla.
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Once cooked, place on a serving platter and let cool slightly before cutting into wedges. Spanish omelette is traditionally served at room temperature or even cold.
- You can omit the all-purpose flour for a gluten-free version.
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