Spanish Omelette - Potato and Onion Tortilla

Name: Spanish Omelette - Potato and Onion Tortilla
Ingredients: 4-5 suitable potatoes; 1 large onion; 5-6 eggs; oil as needed; salt

Diverse - Spanish Omelette - Potato and Onion Tortilla by Maricica F. - Recipia

Today, I invite you to discover together a traditional recipe from the Iberian Peninsula, a simple yet flavorful dish: tortilla de patatas. This is an omelet that combines potatoes, onions, and eggs, ingredients that almost everyone has in their pantry. It is a versatile dish, perfect for any meal of the day and can be served both hot and cold. We start by preparing the ingredients. Take a few medium-sized potatoes, peel them, and cut them into slices or small cubes so that they cook evenly. Also, peel a large onion and chop it finely, whether you prefer to julienne it or cut it into small cubes. In a deep skillet, heat oil – it doesn't necessarily have to be olive oil; you can also use sunflower or canola oil, depending on your preferences. Add the potatoes and onion to the skillet, making sure to stir occasionally to prevent sticking. It is important that the ingredients are cooked over medium heat so that they do not burn. When the potatoes become soft and turn into a paste, remove them from the skillet and let them drain in a colander to remove excess oil and cool down a bit. In a large bowl, beat a few eggs, adding a pinch of salt – remember that you already added salt while boiling the potatoes. Once the potatoes have cooled, add them to the beaten eggs and mix gently to obtain a homogeneous composition. Now it is time to prepare the skillet for cooking the omelet. Heat a little oil in a flat-bottomed skillet with straight sides, making sure the oil evenly covers the base. Pour the mixture of eggs and potatoes into the skillet over medium heat. You can gently stir with a spatula to help the eggs coagulate, but it is best to move the skillet from time to time to allow a crust to form on the edges. When you notice that the bottom has coagulated sufficiently and has started to turn golden, it is time to flip the tortilla. Use a large plate as a lid: cover the skillet with the plate and, with a quick motion, flip the tortilla. If necessary, you can add a bit of oil to the skillet before sliding the tortilla back in to cook the other side. After the tortilla is cooked on both sides, let it cool a bit before cutting it. You can serve it sliced like a cake, and it is delicious both warm and cold. This tortilla de patatas can be served as an appetizer, side dish, or even as a main course, alongside a fresh salad or garlic mayonnaise. It is a dish that delights with its simplicity and taste, being perfect for any occasion! Enjoy!

Ingredients

4-5 suitable potatoes
1 large onion
5-6 eggs
oil as needed
salt

Spanish Omelette - Potato and Onion Tortilla

Ingredients

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