Spanish Omelette Recipe ♥️ | Easiest Breakfast Recipe| Tortilla De Patata
#breakfastrecipe #lockdown #omelette
Ingredients:
1 large raw potato ( 1 cup )( kachcha aloo you can use boiled as well )
1 large onion ( 1 cup )
1 cup cabbage ( optional )
1/4 cup oil
1/2 tsp salt
3 eggs
1/2 tsp salt
1/2 tsp pepper powder
coriander or mint leaves
1/2 cup cheese ( optional )
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1/2 tsp garam masala powder
Spanish Omelette Recipe - Tortilla de Patatas
Tortilla de Patatas – also known as Spanish omelette (tortilla Española) or tortilla de papas. This omelette is not like any other omelette that you now, this potato omelet is rich, delicious and comforting. Perfect for weekend breakfast.
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Ingredients:
3 medium Potatoes
Onion, thinly sliced
6 large eggs
1½ cups (360ml) Extra virgin olive oil
Salt to taste
Black pepper to taste
Directions:
1. Peel the potatoes, cut them in half lengthwise, then cut in half again while the flat side on the cutting surface. Slices potatoes into thin slices.
2. Add olive oil to a 9-inch (23cm) skillet, heat over medium-high heat. When the oil is hot, add sliced potatoes and fry for 2-3 minutes, then add sliced onion. Cook over medium heat, stirring occasionally, for about 10-15 minutes, until potatoes are fork tender. Do not overcook.
3. Drain the potatoes and reserve the oil. Let cool slightly.
4. In a large bowl beat the eggs with salt. Add potato and onion and toss to coat. Let mixture sit for about 20 minutes.
5. In the same pan where you fried the potatoes, pour back 2 tablespoons of the reserved oil and heat. Pour potato mixture into the pan, cook on medium heat for 6-8 minutes. When the bottom is cook, flip the tortilla, using a big plate, and slide it back to the pan. Run a rubber spatula or a wooden spoon along the outer edges of the tortilla. Cook for 2-3 minutes, until the omelette is set but still a bit runny on the middle.
6. Slide the omelette onto a plate and serve.
Notes:
• Perfect potato to egg ratio: 2 eggs per 300 grams potatoes.
• It may seem like a lot of oil, but you don’t really consume all that oil. You can reserve the oil and use it again.
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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, with pops of fried chorizo sausage - By www.recipe30.com
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Commonly know as Tortilla in Spain, the Spanish omelette is commonly made using only potatoes, onion and eggs. The potatoes and onion are usually fried in olive oil, but work equally well in canola oil as used in this recipe. It's basically four ingredients plus oil and seasoning. It's cooked in a pan on one side, flipped over to cook on the other resulting in a cake shape potato meal. Chose your oils and take out your classical guitar, as this meal will take you straight to the streets of Spain.
The Authentic Tortilla Española | Spanish Potato & Onion Omelette Recipe
EPISODE 562 - How to Make The Authentic Tortilla Española | Spanish Potato & Onion Omelette Recipe
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Easy Spanish Omelette For One (Or Two) | Tortilla de Patatas
Looking for an easy, small-scale tortilla de patatas recipe that doesn't use too much oil? This recipe is perfect for one or two people and only requires three main ingredients: eggs, potatoes, and onions. By keeping the ingredients to a minimum, the flavors of the potatoes and onions are able to shine through. When cooked properly, the tortilla will be moist in the middle and have a beautiful golden-brown exterior.
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INGREDIENTS (1-2 servings):
3 eggs
2 cups potato, sliced
1 cup onion, sliced
⅓ cup extra virgin olive oil
½ tsp salt
Freshly ground pepper
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Travel Light by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
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스페인식 감자 오믈렛, 감자 양파 달걀 요리