Classic Spanish Omelette (Tortilla Española): A Simple and Delicious Dish

Classic Spanish Omelette (Tortilla Española): A Simple and Delicious Dish

Introduction

The Spanish omelette, or tortilla española, is a versatile and iconic dish in Spanish cuisine. It’s a thick omelette made with potatoes and onions, and it can be served hot or cold, as a tapa, a main course, or even as a sandwich filling. This recipe provides a step-by-step guide to making a classic Spanish omelette that is sure to impress.

Ingredients

• 4 large eggs
• 2 medium potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• ½ cup olive oil
• Salt to taste

Instructions

1. Cook the Potatoes and Onions:

   • Heat the olive oil in a 10-inch non-stick skillet over medium heat.
   • Add the sliced potatoes and onions to the skillet.
   • Cook, stirring occasionally, until the potatoes are tender and the onions are softened, about 15-20 minutes.
   • Season with salt to taste.

2. Prepare the Eggs:

   • While the potatoes and onions are cooking, crack the eggs into a large bowl.
   • Whisk the eggs until they are well combined.
   • Season with salt to taste.

3. Combine the Ingredients:

   • Once the potatoes and onions are cooked, remove them from the skillet with a slotted spoon, allowing any excess oil to drain back into the pan.
   • Add the potatoes and onions to the bowl with the eggs.
   • Stir to combine the ingredients.

4. Cook the Omelette:

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   • Heat the same skillet over medium-low heat.
   • Pour the egg and potato mixture into the skillet.
   • Cook the omelette slowly, using a spatula to gently push the cooked edges towards the center, allowing the uncooked egg to flow underneath.
   • Continue cooking until the bottom of the omelette is set and golden brown, about 5-7 minutes.

5. Flip the Omelette:

   • Place a large plate over the skillet.
   • Carefully flip the skillet onto the plate, inverting the omelette.
   • Slide the omelette back into the skillet, uncooked side down.

6. Finish Cooking:

   • Cook the omelette for another 5-7 minutes, or until the other side is set and golden brown.
   • Use a spatula to loosen the edges of the omelette from the skillet.

7. Serve and Enjoy:

   • Slide the Spanish omelette onto a serving plate.
   • It can be served hot or cold, cut into wedges or squares.

Conclusion

This classic Spanish omelette is a simple yet delicious dish that is perfect for any occasion. It’s a great way to use up leftover potatoes and onions, and it can be customized with other ingredients such as peppers, chorizo, or cheese. Enjoy this versatile and flavorful dish as a tapa, a main course, or even as a sandwich filling.