This thick omelette is a common sight in the world of Spanish tapas. Can be served as a breakfast or meal food, or pair it with a piece of bread for a quick snack, or as a tapa.
To make tortilla Española start by frying thin slices of potatoes (I cheated and used a mandolin slicer to get great thinness consistency) in a 1/2 cup of olive oil. Stir them occasionally to make sure they all cook, then add the eggs to the mix and let the bottom cook through. The tricky part comes next- Flipping the tortilla over so that the egg on the top cooks through too.
To flip the omelette easily start by loosening the sides and bottom of the omelette with a spatula. Place a plate over the top of the saucepan and flip over so that the omelette gently falls onto the plate. Then slide the omelette back onto the saucepan as shown above- gently sliding it off the plate.
Cook for another 5 minutes and you have a delicious Tortilla Española.
Tortilla Española - Spanish Omelette
This thick omelette is a common sight in the world of Spanish tapas. Can be served as a breakfast or meal food, or pair it with a piece of bread for a quick snack, or tapa.
Clean and thinly slice potatoes. Use a mandolin slicer for ease. In a medium, to small, saucepan heat up the olive oil.
Gently add sliced potatoes to olive oil. Stir occasionally, so that the potatoes cook evenly. Sprinkle salt over potatoes as you stir. Simmer on medium for appx. 15 min. or until your potatoes are cooked through and are soft (but not mush). Drain most of excess olive oil (at least a 1/4 cup).
Put potatoes back on stove and pour in eggs. Push the egg mix around the pan to make sure it gets through all the layers of potatoes. Push the top layer of potatoes down flat with the eggs so that the egg covers everything.
Cook for 5 to 10 min. until the bottom sides of your omelette have cooked through. The top will still be semi runny.
Using a spatula, loosen the sides and bottom of the omelette. Place a plate over the top of the saucepan and flip over so that the omelette gently falls onto the plate. Remove saucepan and place back on oven.
Slowly slide the omelette back into the pan from the plate, runny side down.
Cook for another 5 min to make sure everything is a golden brown. Enjoy!