Recipe Archives->Spanish->Tortilla 01

TORTILLA ESPANOLA (SPANISH OMELETTE)

1 lb potatoes, cut into 1 to 2cm cubes
1 to 2 large Spanish onions, chopped
6 eggs, beaten
salt and freshly ground black pepper
olive oil
 
Fry the potatoes and onions in oil until starting to turn golden
brown, then remove from pan and drain well to remove excess oil.
Once potato and onion mixture cool, add to the beaten and seasoned
eggs and mix well.

Heat a little olive oil in a frying pan and add the egg mixture,
swirling slightly and cook over a low to moderate heat, until the
bottom is quite firm and starts to brown.

Turn over omelette by placing a large plate over the pan. Hold plate
firmly in place and turn the whole lot over.  Quickly slide the
omelette back into the pan and continue cooking.  Allow to cook on
the other side, remove from pan and serve.

Serve warm, or room temperature and  with some fresh French bread.
The finished omelette should be quite firm but with a soft interior,
and 1 to 2 inches thick.

Often served with fried green peppers decorating the top, which If
left for several hours imparts a wonderful flavour to the dish.

Variations:  To make a "gardener's" omelette, reduce the amount of
potatoes and add peas, peppers, asparagus and other vegetables.
Can also add ham and/or chorizo to make a nice variation, which
seems to have a different name in each bar.

Printable version: tortilla01.txt.