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.
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- 5 Yellow Potatoes, Medium
- 4 Eggs well beaten
- 1/2 cup Extra Virgen Olive Oil
- 1/2 tsp. Salt
Ingredients
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- 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!
Slice up and enjoy!
Greta – yesterday I heard this and thought of you. Was told that someone made dill pickles out of zucchini – sliced them on the mandolin and proceeded as for cucs. She said that the zucs absorb the garlic much more than the cucs. This person kept them in the frig. would be great for excess zucchini. Kathryn
Kathryn- Thank you so much for thinking of me! I actually pickled quite a few zucchini last year, and the flavor is delicious, but I didn’t really like the texture. The zucchini skin is a little thicker than the cucumber, so when you bite into a zucchini pickle I didn’t get that nice crunch that I like so much, it was more of a soft bite. It’s hard to explain- I’ll bring some over for you to try- see what you think. I wonder if keeping them in the fridge would solve the texture problems… Either way, I did make spicy zucchini and pickle relish this year – I figured the texture couldn’t affect me when it was all cut up!
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