Spanish Omelette/ Tortilla de Patata
Spanish Omelette/ Tortilla de Patata

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, spanish omelette/ tortilla de patata. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Spanish Omelette/ Tortilla de Patata is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Spanish Omelette/ Tortilla de Patata is something which I’ve loved my entire life.

Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Allow the omelette to cool, and then cut it into wedges. It is also called Tortilla de Patata or Potato Omelet.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook spanish omelette/ tortilla de patata using 5 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Spanish Omelette/ Tortilla de Patata:
  1. Get 4 eggs
  2. Take 2 large potatoes
  3. Get 1 large onion
  4. Make ready 1/2 cup Extra Virgin Olive Oil
  5. Make ready as per taste Salt

This famous dish haves a lot of history. It was created in the XVII century and it's tradition is still alive. This Country-Style Spanish Potato Omelette, is very similar to the classic Spanish ¨ Tortilla de Patatas ¨. Which is made with just potatoes, eggs and extra virgin olive oil.

Steps to make Spanish Omelette/ Tortilla de Patata:
  1. Wash the potatoes and peel. Cut in half and then quarter. Cut breadth wise into medium slices and set aside. Mix salt into it
  2. In the no stick wok on slow fire heat and add the oil. Oil should be warm and not boiling hot. Add the potatoes and on slow flame poach the potatoes for 15-20 mins. Meanwhile chop the onions and keep it ready.
  3. Add the onions to the potatoes and fry until onions are soft and potatoes are poached well
  4. Break the eggs into a bowl and beat well
  5. Drain the oil from the poached potatoes and onion and set aside. Cool the potatoes in room temperature for 5 mins. Add the potatoes to the beaten egg
  6. On a non-stick pan heat a 1/2 Tbsp olive oil and pour the mix. Cook in slow flame for 10 mins. Keep stirring the pan to see the eggs reach at the bottom and cooked with the potatoes and onions
  7. Flip on a plate and slide slowly to the saucepan. Cook in slow flame for 10 mins
  8. Viola!!! The Spanish Omelette or Tortilla de Patata is ready to eat by your kids

This version is made with a few more ingredients, to really give it an incredible lift of flavors. Besides potatoes, eggs and extra virgin olive oil. Place inside microwave proof container and drizzle with olive oil. The traditional tortilla de patata recipe that I learned from my husband's mother and grandmother requires peeling potatoes, washing them, then slicing them like you would au gratin—but thinner! In fact, it takes so much work and effort to prepare the potatoes for the omelette that I quickly tired of making it on a regular basis.

So that is going to wrap this up for this exceptional food spanish omelette/ tortilla de patata recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!