There’s no doubt about it, the tortilla española or Spanish omelet is the most commonly served dish in Spain. In a country filled with regional food, some might call it the national dish.
In Spain, it’s usually called tortilla de patata or potato omelet. Bars and cafés throughout the country serve it as a tapa or appetizer, but it also is often served as a light dinner in Spanish homes.
You will need:
- 6 eggs
- 4 potatoes (600 gr)
- 1 small onion
- 2 glasses of olive oil
- chopped parsley
How to do it:
First we peel the potatoes, then slice them with slicer or using a knife. They do not have to be too fat or too thin, it would be more or less making a cut of a baking potato, dice the onions at the same time.
put everything in the frying pan, make sure the oil covers the potatoes, season to your taste and fry over low heat until potatoes are soft, you don’t want them to catch the color.
Remove from heat and drain it. Transfer the oil to a container and save it for another use. Clean the pan with paper towels.
Shell the eggs, place them in a large bowl and beat them. Salt them to your taste, add the fry potato and onion, mix it well.
Put the frying pan back on fire, add a splash of the reserved oil and add the mixture. Stir a little with a wooden spoon and wait for it to begin to set, low the heat and work you edges, gently shake the frying pans from time to time so that nothing gets stuck, now you are looking for color, it must be nicely golden one.
Separate the edges, cover the pan with a dish of greater diameter than the pan or with omelet flipper and turn it over, now you have to repeat the same steps you did with the first side.
Now, as it is fried on the other side, move it on a plate, cut it like pizza and it’s ready. Enjoy!
Traditionally served as a bar snack with a glass of sherry or a cold beer, tapas has become a firm favourite thanks to its wide variety and versatility. Whether you are serving a starter before a meal, enjoying some small bites with drinks, or going all out and filling the table with multiple dishes to feast on, there is no bad time to indulge in these flavour-filled dishes. This book includes all the classics from the perennially popular Patatas Bravas and Spanish Omelette to Chorizo in Red Wine and Peppers Stuffed with Salt Cod. Many of these dishes can be made in advance for ease, so you too can enjoy time with your friends – Buen Provecho!