How To Make Spanish Omelettes
1. Cook the potatoes and onions. Thinly slice the potatoes and onions, Heat 2tbsp of olive oil in a non-stick frying pan, over medium heat, and add the potato & onion slices. Reduce heat to low, cover and allow to cook for 30 mins (checking and flipping occasionally). 2. Combine the cooked potato and onion with the egg. Whisk the eggs in a large mixing bowl and once the potato and onions have finished cooking add them to the eggs. 3. Cook the bottom of the omelette. Add 1tbsp of oil to the pan and then pour the egg mixture into the pan. Cook over medium heat for around 3 minutes, or until the bottom of the omelette is lightly golden, set and coming away from the sides. The top of the tortilla will still be a bit wet, which is fine. 4. Flip. Carefully place a large plate, or flat surface big enough to cover your pan (I used a round chopping board), over the top of the pan, then flip the pan and the plate together. If the bottom is properly cooked then the tortilla should end up on the plate in one piece (with a little bit of runny egg leaking out) 5. Cook the other side. Return the pan to the heat and slide the tortilla back into your pan to cook the second side, cook for a further 2-3 mins until the bottom is also lightly golden.
Keep the heat low!
The first and (in my opinion) most important tip to making a deliciousauthentic Spanish tortilla is keep the heat low.The first few times I made a Spanish omelette, I turned the heat up too highand browned the potatoes, onion and also eggs.This mistake is difficult to remedy if the potatoes and eggs are overcookedearly in the cooking process!
How to make Authentic Spanish Omelette (Tortilla Espanola)
* Chop the onion and potatoes * Cook the potatoes, add onion after about 10 minutes * Beat eggs and milk together in bowl * Drain cooked potatoes and onion, add to egg mixture in bowl * Cook eggs and potatoes, gently folding to cook egg * Flip Spanish omelette onto a plate * Slide back into pan * Cook for a few more minutes until egg is done, flip back onto a plateA typical Mallorcan meal including Tortilla de PatataThis authentic Spanish Omelette recipe is one you will love! It is easy on thebudget, filling and delicious.Once you get the hang of it, it is really easy to make! Here in Spain, it ismost often served with a baguette and a simple salad. I suggest serving yourTortilla de Patatas with Gorgonazola Pecan Crunch Salad and our favorite breadrecipe. Let me know if you try our Authentic Spanish Omelette!
Use olive oil to cook the potatoes
When making a proper Spanish omelette, the potatoes (or patatas) need to becooked in olive oil.Make sure to use extra virgin olive oil for best results. The potatoes cook inthe oil for a considerable amount of time, and will absorb the oil, giving ita rich flavor.Of course you can cook the potatoes in the oven and then just add to theomelette, but it will have a different texture and flavor than potatoes cookedusing the traditional method in olive oil.Using olive oil makes a huge difference in this recipe! If you have the optionto purchase Spanish olive oil, it is usually less expensive than Italian(which may have been imported from Spain and had an Italian label place on) orGreek olive oils.Spanish olive oil can be found online and at local grocers. Even Costco sellsgood quality Spanish olive oil for a reasonable price!Look for the country of origin on the container. But honestly, olive oil fromany country will work. Look for an olive oil that is light in color (it willbe mild in flavor and also better for cooking). Also, side note, olive oil canbe reused many times (for frying) if stored properly.
How should I cut potatoes for Spanish Omelette?
Opinions are strong or “fuerte” about the proper making of Tortilla Espanola.Are you wondering if you should sliced or cube your potatoes?I have tried both. Several times. At first, I thought I liked sliced potatoesbetter because the potatoes seemed softer and I like the texture of thetortilla when the potatoes seemed to melt in your mouth….
What to Serve with Spanish Omelettes
* Spanish Omelettes are delicious served hot or cold and are perfect for packing into lunch boxes or for picnics. Serve plain, sprinkled with fresh herbs or topped with a little mayo or aioli. * Enjoy tortillas at breakfast, lunch or dinner. Cut into wedges and serve with salad or vegetables, as part of the main meal, or cut into bite-size pieces (perfect for babies or toddlers) and serve as part of a tapas-style lunch.
1. Onion is optional but does provide good flavour. 2. Thinly slice your potaoes with a knife. If using a mandoline just be mindful that if you slice to0 thinly then the potatoes can stick together and won’t cook as well. 3. I generally allow the potato /egg mixture to sit for a couple of mins. If you want to develop the onion flavour allow the mixture to sit longer (up to around 20 mins) 4. If you do not have a big enough plate then you can use something with flat surface that is big enough to cover the pan ( I used a round chopping board).STORAGE – Refrigerate the omelette in an airtight container for up to threedays. Serve chilled, bring to room temperature or gently reheat.Nutritional information is a ROUGH guide only, calculated using an onlinenutrition calculator.Nutrition FactsSpanish OmeletteAmount Per ServingCalories 180 Calories from Fat 99% Daily Value*Fat 11g17%Saturated Fat 2g10%Cholesterol 164mg55%Sodium 72mg3%Potassium 432mg12%Carbohydrates 12g4%Fiber 2g8%Sugar 1g1%Protein 8g16%Vitamin A 238IU5%Vitamin C 11mg13%Calcium 54mg5%Iron 4mg22%* Percent Daily Values are based on a 2000 calorie diet.Course:Breakfast, Lunch, Lunch Box, Main Meal, PicnicCuisine:SpanishKeyword:Spanish Omelette, Spanish TortillaClassic Shepherd’s Pie Recipe * Heat oven to 400ºF. * Peel the potatoes and cut them into 1/2-inch dice. Put them in a medium saucepan and cover with cold water. Set said pan over high heat, cover and bring to a boil. Uncover, drop the heat to maintain a simmer, and cook until tender, 10 to 15 minutes. * Heat the oil in an 11-inch saute pan over medium-high heat until shimmering. Add the onion and carrots and saute just until they begin to take on color, 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes. * Sprinkle the meat with the flour, toss to coat, and continue to cook for another minute. Add the tomato paste, broth, Worcestershire sauce, rosemary, and thyme and stir to combine. Bring to a boil, then decrease the heat to low, cover, and simmer slowly until the sauce is thickened slightly, 10 to 12 minutes. * Meanwhile, combine the half-and-half and butter in a microwave-safe container and nuke till warmed through, about 35 seconds. * Drain the potatoes and return them to the saucepan. Mash the potatoes (a masher is an excellent tool for this, though a hand mixer will also do), then add the hot half-and-half mixture, as well as the salt and pepper. Mash to smoothness, then stir in the egg yolk. * Add the corn and peas to the meat mixture and spread evenly in a 7-by-11-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling over, and smooth the top with a rubber spatula. Place on a half sheet pan lined with parchment paper on the middle rack of the oven and bake for 25 minutes, or just until the potatoes begin to brown. Remove to a cooling rack and let rest for at least 15 minutes before serving.Homemade Shepherd’s PieSource: https://therecipecritic.comThis easy Shepherd’s Pie recipe is made with saucy ground beef base,vegetables and creamy mashed potatoes. It’s a hearty make ahead meal for busyweeknights or Sunday dinner!Hey! It’s Ashley here from The Recipe Rebel, sharing one my favorite comfortfood dinners. Sometimes casseroles like Shepherd’s Pie get a bad rep, but thisShepherd’s Pie recipe is loaded with flavor (I like my beef nice and saucy!),and topped with the creamiest mashed potatoes — you’ll forget about everyother lackluster casserole you’ve had 😉If you love a good cozy casserole, check out The Best Breakfast Casserole,Turkey Mediterranean Casserole, or this Cheesy Broccoli Casserole.”