31 Jul How to Make a Great Potato Omelet
Hello Spaneasiers! Today we introduce you the tortilla de patatas receipt. If you want to submerge in Spanish culture by its food… this is your post! So take a break from your Spanish course tonight and learn how to make the tortilla de patatas to enjoy this fantastic dish with your friends.
Ingredients (for 4 servings):
- 10 eggs
- 1 kg of potatoes
- 1 large onion (optional)
- Extra virgin olive oil for frying potatoes
Preparation of the potato omelet
- Peel the potatoes, wash them to remove traces of dirt and very importantly, dry them (the issue of the thickness of the potatoes goes to your liking. Some people prefer to cut them into very small pieces, in very thin slices that almost break when frying or rather large).
- Cut the potatoes into semi-thin slices. Place them in a large bowl, then mix with the egg and add salt to taste. Stir well and leave it aside.
- Chose your largest and non-stick pan. Put it on the fire and add a good extra virgin olive oil (don’t be afraid to spend a little money on oil, it will give you that point of taste that distinguishes your tortilla from others).
- Introduce the cut and salted potatoes and let them cook for about twenty minutes over low heat.
- While the potatoes are frying, beat the eggs, leave it aside.
- Peel the onion and cut as thin as possible.
- In another pan heat olive oil and add the pieces of onion.
- Leave it in the pan until it has a golden color, but without getting to burn. The onion will be done before the potatoes, so drain and add to the bowl with the beaten egg.
- To turn the tortilla around I use a large flat plate. But you can use a smooth-edged lid. Even now you can buy special lids to turn the tortilla around.
And that’s it! We hope you liked this post and that it is useful for all of you who want to learn some Spanish gastronomy while you are taking a break from your Spanish lessons! Follow these links to learn more about Spanish typical food What to eat on cold days? Spanish traditional cooking and, of course, Madrilenian Why is the calamari sandwich so typical in Madrid?.