Recipe
Spanish omelette or potato tortilla
Spanish potato tortilla with potatoes, egg and onion, juicy inside and well compacted. A classic easy for a snack, lunch or a quick dinner.
- Preparation15 min
- Cooking30 min
- Total time45 min
- Servings4 servings
- DifficultyMedium
The Spanish omelette or potato tortilla is a delicious recipe from the traditional cuisine of Spain. There it is eaten almost daily, in different combinations with other foods: as a sandwich for a snack, as fast food or at a family dinner after a long day. Every master has their own recipe, and this is ours.
Ingredients
Check off the ingredients you have.
Method
- Wash the potatoes, peel them, cut them in half and then into very thin half-moons, about ½ centimeter thick.
- Put the potatoes in water with salt and set them aside while you peel and chop the onion into medium cubes.
- Heat the oil over medium heat in a large frying pan.
- Remove the potatoes from the salted water and drain them well. When the garlic begins to brown, add them to the pan along with the onion.
- Fry over low heat for about 25 minutes. The potatoes should be soft, neither crispy nor browned.
- Remove the fried mixture and drain it. Reserve the oil for other uses.
- In a large and deep bowl beat the 5 eggs, add salt to taste, add the potatoes and onion and mix well.
- Place the pan over medium heat with a little oil, add the mixture, stir and let it set slowly.
- When you notice that the tortilla begins to form, carefully separate the edges and move it gently so it does not stick to the bottom.
- Cover the pan with a large plate, flip it quickly without breaking it or letting the mixture spill out, and return it to the pan to cook well on the other side.
CiberCuba - Cook until your preferred doneness: the ideal is when the ingredients have compacted but the tortilla retains its juiciness.
CiberCuba - Garnish with the parsley or celery leaf and serve. Enjoy!
