I like mine a bit firmer so i cover the pan with a lid. Simply slide the omelette onto a plate. I’m sure my recipe isn’t perfectly authentic, but it’s delicious all the same. 21 Comments, This easy Spanish tortilla (or Spanish omelette) is made with thinly sliced potatoes, onions, and eggs, gently cooked in olive oil. Think of it as using a fine wine instead of a cheap one. Meanwhile, whisk the eggs in a large jug or bowl. After straining it, can you reuse it? *This post originally appeared on The Mediterranean Dish in 2017 and has recently been updated with new information for readers' benefit. En tout cas Helen, bravo!! Or browse all my Mediterranean recipes here. You may need to coax it out a little with a spatula, but it should slide out pretty easily. You can get an oily tortilla using a small amount of oil if you do not have the skills to drain well the potatoes. It doesn’t matter if the omelette doesn’t land back in the pan looking perfect. . Half a teaspoon of Herbes de Provence. EGGS: Just whisk in a bowl or jug, add plenty of salt and pepper, and set aside until needed! this dish published on spanish media is inmediately followed by many comments like mine, he ,he. Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Your Spanish Omelette turned out perfectly! Grab all your vegetables, the ones you like the most, the ones you want to make your tortilla with, or the ones we suggest, if you want to make it with the vegetables that are used in a traditional Spanish omelette. This and a green salad for lunch or dinner (or breakfast!) Spanish omelette – known in Spain as tortilla de patatas – is a Spanish classic for good reason. Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. I bought mine in the Netherlands, where I live, but you can also buy them at Amazon. I'm Suzy. Thank you so much for the compliment on the photos. One final remark, best tortilla in Spain, as most contests and chefs agree, is cooked in the marvellous medieval little town of Betanzos, in Galicia. Thanks for another Scrummy recipe. Cook until you see the edges of the omelette begin to set and firm up then put the pan under the broiler to finish cooking. Thanks for the reminder Helen! Thanks for doing all the experimenting and sharing your recipe! I sometimes will add in jalapeños for a spicy kick! Oh that’s hilarious Kathleen… por-ta-to! I was born and raised in the cosmopolitan Mediterranean city of Port Said, Egypt, a "boat ride" away from places like Italy, Greece, Turkey, Lebanon, Palestine and Israel. This post may include affiliate links. I haven’t made a Spanish omelet in years!!! Also, I completely make it on the stove. https://www.themediterraneandish.com/spanish-tortilla-recipe https://www.196flavors.com/spain-tortilla-espanola-spanish-omelette Required fields are marked *. Waiting for more spanish dishes. ONION: Take off the skin, then cut in half. I haven’t had this kind of omelette in years! Broil for about 5 minutes, watching carefully until the eggs are cooked through and the top of the omelette browns slighlty (see notes if you prefer to finish cooking on stovetop). Spanish tortilla or tortilla española is basically a Spanish omelette with potatoes and eggs cooked gently in olive oil. Thanks. You can even slice your onion thinly in a food processor if you prefer. Posts may contain affiliate links. Please read my disclosure for more info. One small green or red pepper, chopped. The best thing about this wonderful traditional Spanish recipe is that it’s so VERSATILE! Add the potatoes and onions and season well with salt and pepper. With that, here are a few differences between Spanish tortilla and a frittata: Like I said earlier, this Spanish omelette recipe is often served as a tapa in Spain along with other nibbles and drinks. Do you ( I’m understanding ) from Cook for 25 minutes, stirring occasionally, until potatoes are very tender. This site uses Akismet to reduce spam. Thank you for question. Thank you so much! It doesn’t surprise me at all that there are lots of different opinions on how to make it. Required fields are marked *. Flip the plate and the pan over so that the omelette lands back in the pan, cooked side up. Quand je la fait pour le diner et qu’il reste un petit bout je suis très heureuse de le manger froid le lendemain au petit déjeuner. Thanks in Advance. If you think they will be a staple in your house, you might want to consider buying a real tortilla pan. Where do you put all of this oil? Thank you Lorraine! Copyright © 2020 The Mediterranean Dish. Pour in the egg and potato mixture, and gently press to even out the top. Let the mixture stand for about 10 minutes, to let the flavours meld together. I make it so salty that it couldn't be eaten! Ahhh yes parsley would go well! Great idea – I’m serving it with aioli next time! . But it makes an equally satisfying brunch or even dinner next to a salad such as: lemony arugula salad; tomato salad; bean salad; or even a big Mediterranean chickpea salad. Lower heat immediately to medium-low (you'll want to control the heat making sure it continues to gently bubble). Heat the olive oil in the skillet over medium-high heat, watching until shimmering.Add potatoes, onions and scallions to the oil (don't worry, at first, they won't all seem to fit, but with a little stirring, they'll compress as they cook.) I’ll certainly be trying this one, looks yummy. I love the way Melissa Clark of the New York Times described this dish as a "potato cake with just enough eggs to bind it together." This Spanish Tortilla with the suggested salad fits into any meal of the day and is delicious. It is a bit of an art doing the flipping part, isn’t it, and this would make it SO much easier! Spanish people use a plate to top the pan and then flip the tortilla onto it turning it upside down then slide it back into the same pan - it keeps the inside nice and runny. Tortilla espanol or Spanish tortilla is one of Spain's most popular national dishes, and it is pretty much eggs, potatoes and onions cooked gently in olive oil. Lower the heat immediately to medium-low and watch to control the heat and make sure it continues to gently bubble. The inside of the omelette should be moist and barely set – so don’t be tempted to overcook it! I so love having you here! Thank you for sharing this recipe so that I can try this out. Thanks. Hi there. You should cook your beautiful Spanish tortilla slowly and with care. In fact, your omelette should end up still a little moist in the middle – not uncooked, but barely set. But it really doesn’t matter if you cut it another way. Sprinkling of Cracked Black … Then quickly flip the pan and the plate together. Pro tip: Use the best quality extra virgin olive oil you can find for this recipe. Leftovers keep really well in the fridge for a few days. Your email address will not be published. Actually, this isn’t too hard – you just have to be a bit patient. Stir 2 to 3 times during cooking. I’ve heard omelettes are often the hardest thing to perfect. Thank you so much for this tip! Try this ‘magic’ crustless quiche as well. Of olive oil? You can serve the leftovers cold or warm them through gently in the microwave, oven or air fryer. You can even get all fancy and try the recipe with different olive oils. Got eggs in the fridge? Don’t panic, it’s still a really easy recipe, but this is really important. This definitely brings back memories of travelling in Europe! I am a man and after many years cannot reach excellence, don´t ask me why.But i have seen excellent things made without any precise rule, with or without onion and so on. Oh! You’ll find that it will cook from the outside in, so the middle of the omelette will cook last. I was a bit hesitant at having a go at this because you had to flip the tortilla but followed your instructions and it was perfect and easy to do. A really good Spanish omelette is a truly magical thing! I don’t understand the oil Along with this simple Spanish bruschetta (pan con tomate), this Spanish omelette or Spanish tortilla (or Spanish frittata!)