The Tortilla or Spanish omelet is an ancestral and typical recipe from Spain. This dish is always tasty: warm in winter or fresh out of the fridge for a snack outdoors in summer. Its available to anyone, as it is very easy to cook and does not require much time: in 20 to 30 minutes it is ready to serve.
The dish does not require much work or much expense: potatoes, eggs, onion, garlic, salt and olive oil is all you need to surprise your guests. We can experiment with a wide variety of elements to make our tortilla unique.
The Tortilla is among the ten favorite dishes of the Spaniards; it is present on the Spanish tables since the eighteenth century and is one of the most requested dishes by foreigners in Spain.
The secret of a good Spanish Tortilla is to use good potatoes, fresh eggs and good quality olive oil. But one thing is certain: None will be equal. And there is no secret, just doing it with love.
Ingredients for tortilla de patatas
We estimate for each person the following amounts for the typical tortilla:
- 100 to 150 grams of potatoes
- 1 egg and a half (It depends in how you like the tortilla)
- 50 grams of onion (and a clove of garlic who likes)
- Salt to taste
- Olive oil
Preparation:
- Peel and clean the potatoes in the moment when you are going to fry them, because if they are peeled in advance, they will become black. Cut potatoes and onion into thin layers.
- Put plenty of oil into a frying pan, heat well and add potatoes and onion; fry until the potatoes starts to soften.
- Once soft, take potatoes and onion out of the pan, drain the oil.
- Beat eggs and add the above preparation and mix well.
- We put a couple of tablespoons of oil in the pan and when hot, we move it so that the oil is distributed throughout it, including walls.
- Incorporate the preparation of potatoes, onions and eggs. The fire should not be very strong, but strong enough for the Tortilla to thicken.
- After a couple of minutes it is time to turn it around. To flip a tortilla is not difficult; it only requires a certain skill. We use a plate of the same or larger diameter than the pan. We put it on top and hop! turn.
- Slowly put the tortilla into the pan again and let it thicken on the other side.