Tortilla espanola

How to Make Tortillas, the Spanish Omelet

How to Make a Tortilla Espanola

A Spanish omelet, or tortilla Espanola, is also named a tortilla de patata or potato omelet. Fortunately, it does not call for fancy gear to prepare it. It takes about ten minutes to prepare and cooks for twenty to 25 minutes. For this famous dish, you’ll require:

• Sharp knife


• one big frying pan


• 1 medium frying pan


• Potato peeler


• 1 massive and 1 tiny mixing bowl

Collect the Ingredients

• 6 to seven medium potatoes (peeled)


• 1 complete yellow onion


• five to six massive eggs


• two to 3 cups of olive oil (for pan frying)


• Salt (to taste)

Peel and Lower the Potatoes

Reduce the peeled potatoes in half lengthwise. Then, with the flat side of the cutting surface, slice the potato into pieces approximately 1/8-inch thick. Make confident to separate the pieces that stick collectively. It is not required to slice the potatoes paper thin and it is greatest not to use a meals processor because most will slice the potatoes too thin. If you slice them a bit thick, don’t fret, it will simply get a bit longer for them to cook.

Peel and Chop the Onion

Peel and chop the onion into one/4-inch pieces. Place potatoes and onions into a huge mixing bowl and mix together. Salt the mixture to taste.

Fry the Potatoes and Onions

In a large, heavy, non-stick frying pan, heat the olive oil more than medium-substantial heat. Drop a single piece of potato into the oil to make sure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil need to almost cover the potatoes.

Leave the mixture in the pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are completed. Eliminate the vegetables from the pan with a slotted spoon or spatula. Some cooks place the potato and onion mixture in a colander for a couple of minutes to permit much more oil to drain. If you do this, location a plate underneath to catch the olive oil and you can use it yet again.

Beat Eggs and Mix

Even though the mixture is draining, crack the eggs into a modest mixing bowl and beat by hand with a whisk or fork. Combine the potato-onion mixture with the eggs. Mix collectively with a huge spoon.

Cook the Tortilla

Pour one to two tbsp. of olive oil into a tiny, non-stick frying pan (about 9 to ten inches) and heat on medium heat. When hot enough, stir the potato-onion mixture after much more in the bowl and pour into the pan, spreading evenly over the pan. You may need to have to flip heat to medium-low. Allow the egg to cook about the edges. Then, utilizing a spatula, very carefully lift up a single side of the tortilla to examine if the egg has slightly browned. The inside of the mixture ought to not be entirely cooked and the egg will even now be runny on best and in middle.

Turning the Tortilla

This is the hardest component of the recipe and the 1 that can make most cooks nervous. Don’t be concerned! It’s not as hard as you picture. If you turn it above the sink, the worst that can happen is that you spill a bit of the egg mixture.

When the mixture has browned on the bottom, you are ready to turn it in excess of to cook the other side. Carefully carry the frying pan to a sink. Place a big dinner plate (twelve-inch) upside down over the frying pan to cover the best. With a single hand on the frying pan handle and the other on leading of the plate to hold it steady, quickly turn the frying pan above and the omelet will fall onto the plate. You’re nearly carried out!

Return the Tortilla to the Pan

Carry the plate with the potato-egg mixture and empty pan back to the stove. Area the frying pan back on the assortment and put just ample oil to cover the bottom and sides of the pan (around one one/two tsp.). Allow the pan warm for thirty seconds or so on medium to medium-lower heat. Meticulously slide the tortilla (which is most likely nevertheless a bit runny), into the frying pan, utilizing a spatula to catch any egg mixture that remains on a plate or tries to run out. Use the spatula to form the sides of the omelet. Let the omelet cook for 3 to 4 minutes. Flip the heat off and allow the tortilla sit in the pan for two minutes. Carefully slide the omelet onto a huge plate.

Serve the Meals

To serve it as a major program, slice it into six to eight pieces like a pie. Serve sliced French bread and a vibrant salad on the side.

To Serve as a tapa, slice a baguette into pieces about one/2-inch thick. Reduce the tortilla into 1 one/2-inch squares and place each and every piece on prime of a slice of bread.

The tortilla is just delightful served with sofrito, a fried tomato sauce that is manufactured all in excess of Spain. It's effortless to make you just have to saute tomatoes, onions, garlic, green peppers, and olive oil in a frying pan.

Tortilla Variations

The following are a handful of of the most common variations to the classic Spanish omelet.

Include one green or red bell pepper (chopped) to the potatoes and onions and fry.

Slice a Spanish chorizo sausage and include to the potato and onion mixture right after frying.

Finely chop a couple thick slices (1/four-inch thick) of ham. Then include the pieces to the potato and onion mixture right after frying. Canadian bacon or smoked ham that you purchase in a deli perform nicely for this variation. Be careful to alter the salt accordingly, considering that ham may possibly be salty!