MOUTHWATERING SPANISH OMELETTE | How to Make Potato Omelette | Tortilla De Patatas Española
Spanish Omelette – also known as a tortilla de patatas – is a signature egg dish which can be served warm or at room temperature and both are equally delicious. With the three key ingredients being potatoes, onion and eggs, the only thing left for discussion is how crispy you like your potatoes! This Spanish potato omelette is part of my international recipe collection and is made proudly by my good friend Juan who is a Spanish native. YUM.
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Ingredients:
3 medium sized potatoes
5 eggs
1 onion
Extra virgin olive oil
Salt
Method:
1. To make the Spanish omelette, peel the three potatoes and then cut them in half, then into even quarters.
2. Slice the potatoes so that they are approx. 1cm thick. If they are too thin, they will over cook and if they are too thick, they will undercook, so this part is very important!
3. Put a medium size deep fry pan on the stove at a low heat. Add a generous serve of extra virgin olive oil and leave to warm up.
4. Once the oil is nice and warm, add the slice potatoes in and leave to simmer for up to 5 minutes.
5. Peel the onion and slice it into thin strips then add these to the pan also.
6. Leave the potato and onion to cook through until they start to soften.
7. In a separate mixing bowl, whisk 5 eggs really well.
8. Pour the egg mixture into the pan and carefully move the mixture around using a spatula so that the egg gets through.
9. Keep moving the mixture for the Spanish omelette around sightly and ensure the edges are not stuck to the side of the pan by slightly sliding the spatula down and around he whole tortilla.
10. Leave it to cook for around 10 minutes.
11. Get a large, flat dish and lay it down over the top of the fry pan. Holding the fry pan in one hand and placing your hand flat on top of the bottom of the dish, flip the pan so the Spanish omelette falls on to the dish and the pan is empty.
12. Transfer the raw side if the Spanish omelette onto the pan and leave to cook for another 10 or so minutes (depending on your preference).
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Spanish Omelette Recipe ¦ Marco Pierre White
by Chef and Knife
Tortilla de Patatas | Secrets of Spanish Cooking | Chef José Andrés
Have you ever tried the famous Spanish omelet, or as we call it in Spain, tortilla de patatas? This dish is for tapas — not tacos people! It's an omelet of eggs, gently fried potatoes, and olive oil-poached onions...what's not to like?? Tortilla is eaten for breakfast, lunch, dinner or as a snack, making it one of the most versatile dishes on the planet. Inspired by one of the greatest tortillas in the world, at Casa Dani in Madrid, I crafted our recipe with my friend and fellow Spaniard, Chef Nicolás López, so that you can enjoy the same flavors as we do when we go to Spain. Watch this video now to learn the secrets to perfecting a tortilla and visit Jaleo, Spanish Diner, or Mercado Little Spain to try ours for yourself.
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Ultimate Spanish Omelette | Omar Allibhoy
Mastering a classic Spanish dish just got easier. The wonderful Omar Allibhoy is back with his favourite recipe for Tortilla de Patatas - or Spanish omelette to you and me!
There may be just three ingredients in this dish but each one is used to create an omelette that has bags of flavour.
Caramelised onion provides a delicious natural sweetness while the softened potato gives texture and depth. Mix through eggs and cook until golden and firm to the touch. The perfect omelette will be slightly soft and gooey in the centre. Makes you want one now doesn’t it?!
For more Spanish classic’s check out Omar’s book Tapas Revolution and for a drink that will go great with this, check out the Beer Michelada recipe on Drink's Tube:
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Hashtags: #TheSpanishChef #OmarAllibhoy #TapasRevolution
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Spanish Omelet
Here is what you'll need!
Spanish Omelet/Tortilla de Patatas
INGREDIENTS
1 onion, thinly sliced
3 potatoes, thinly sliced
500 milliliters olive oil
6 eggs
A pinch of salt
INSTRUCTIONS
Heat up the olive oil in a really hot pan.
Thinly slice the onion.
Slice the potatoes into 3-millimeters thick pieces.
Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
Drain the vegetables and save the olive oil for later use.
Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
Cover the pan with a large plate and carefully turn the omelet out onto the plate.
Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
Repeat step 8 to remove omelet from the pan and enjoy!
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Recipe Inspired by
Kenji's Cooking Show | Spanish Tortilla
Spanish tortilla is an olive oil-packed potato and onion omelet that is one of those dishes everyone should have in their back pocket. It's fast, inexpensive, infinitely variable, and is great served immediately or at room temperature later on. Make one at night and you've got zero-work breakfast the next morning, as well as something to pick at and snack on all day long.
Actually, I'm going to go have the last bite right now.
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