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Tortilla Española (spanish Omelet) Recipe

Tortilla Española (Spanish Omelet) Recipe
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Cooking Time : 45 minutes
Serving : 4
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Prepare the ingredients before making Tortilla Española (Spanish Omelet) in your home. Then, follow these steps below to serve Tortilla Española (Spanish Omelet) for your family or friends.

Ingredients: Tortilla Española (Spanish Omelet)

  • 5 each medium potatoes, thinly sliced
  • 1 each large white onion, chopped
  • 5 each eggs, scrambled
  • 1/2 cup vegetable oil
  • 2 tbsp extra-virgin olive oil
  • 1/4 tsp salt

How to Make Tortilla Española (Spanish Omelet)

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Tortilla Española (Spanish Omelet) in your home by yourself.

    Step 1
  • Heat vegetable oil in a large skillet over medium-high heat. Once it is hot, add the onion and potatoes. Make sure the onion and potato slices are well-covered; add more oil if necessary. Cook for 20 minutes until soft. Drain the oil after the onion and potato have finished cooking.
  • Step 2
  • In a large bowl, scramble the eggs. Add in the onion and potato slices. If the potato slices look too large, you can mash them a bit with a wooden spoon. Add in the salt and stir until the mixture is thick and even throughout.
  • Step 3
  • Heat the olive oil in a non-stick skillet with high sides on medium heat. I used a 9" skillet so that it would come out about 2" thick. Pour in the egg mixture and cook for 4-5 minutes.
  • Step 4
  • Once the bottom is golden brown, flip the tortilla over onto a flat plate and slide it uncooked-side-down back into the pan. This is the tricky bit, but it actually holds together pretty well so be fearless and just go for it! Cook for another 4-5 minutes until the bottom is golden brown as well.
  • Step 5
  • Remove the tortilla from the pan and serve in slices (like pie). This is a great brunch food and actually reheats pretty well in the microwave if you make it for breakfast and want a slice later. This is typical in bars in Spain, they will cut slices and reheat them throughout the day rather than making a fresh tortilla each time.
  • Step 6
  • I got the original recipe from the website below. I increased the number of potatoes and eggs to fit in my skillet - it's supposed to be a thick, hearty slice of tortilla rather than a thin omelet. http://www.foodnetwork.com/recipes/tortilla-espanola-spanish-omelet-recipe0.html
  • Step 7
  • I would love to hear some tips about how to prepare this as well as variations on the basic recipe! I have seen some people using olive oil instead of vegetable oil to cook the potatoes and onions, which do you think is better?
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