Tortilla de Patata (Spanish Omelet)

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Tortilla de Patata (Spanish Omelet)

 

SERVES 6

 

This traditional Spanish omelet brings together eggs

and potatoes for a dish that works for breakfast,

lunch or dinner, or cut this omelet into small pieces

as a simple tapas treat. What makes this dish so

appealing is that it also works just as well as a

complement to a festive main course at a party, such

as a tapas gathering. It is a dish that easily expands

by increasing ingredients portions for a successful

offering.

 

 

3 cups olive oil for frying plus 3 Tbs. extra virgin

olive oil, preferably Spanish

1 large potato, peeled and thinly sliced

1 onion, very thinly sliced

6 large eggs

1 Tbs. chopped parsley

Salt to taste

 

1. Heat 3 cups olive oil in deep 8-inch skillet

over medium-high heat. When hot, gently put potato

slices into oil, frying slices so they sizzle but

don't crisp or brown, reducing heat if needed.

 

2. When potatoes are tender, using a slotted spoon,

remove potato slices from oil, and set aside. Drain on

paper towels.

 

3. Add onion slices to skillet, and fry, stirring

occasionally, until onions are very soft and

translucent. Using a slotted spoon, remove slices from

oil, and set aside.

 

4. Beat eggs, parsley and salt together. Add potato

and onion slices, and stir to combine.

 

5. Heat skillet over medium-high heat. Add remaining 3

tablespoons olive oil, let pan and oil get very hot,

and pour in egg mixture, spreading it evenly. Cook for

2 minutes, and reduce heat to medium-low,

cooking mixture until eggs are completely set at edges

and partially set in center, and tortilla easily slips

around in pan. Use a knife or spatula if necessary to

loosen tortilla before flipping it over.

 

6. Hold a flat, rimless plate slightly larger

than skillet upside down over skillet, Lift skillet

off burner, and, holding skillet and plate firmly,

invert tortilla onto plate. Set skillet back on heat,

and slide tortilla into it. bottom side up, using

spatula to push any stray potatoes back under eggs as

tortilla slides off plate. Tuck edges of tortilla

under, and cook until center of tortilla firms up.

 

7. Remove from heat, and transfer tortilla to a

serving plate. Serve warm or at room temperature.

 

 

 

 

 

 

 

 

 

 

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