So, tortilla. It’s very interesting, but in Mexico this word means tortilla (see the recipe for chicken quesadillas, this is the tortilla that is used there), and in Spain tortilla is an omelet. But not just eggs and milk as we understand it. This is a complete hot dish, which is not just breakfast, but also a hearty lunch or dinner, as it is made from chicken eggs and potatoes. For you a detailed step-by-step recipe with photos and videos.
Step-by-step recipe with photos
And yet, how to cook Spanish Tortilla? Place the frying pan over high heat and generously pour olive oil into it. While the oil is heating, peel the onion and potatoes, cut the onion in half and into thin half rings. Throw the onion into the pan and fry, stirring, over high heat. We also cut the potatoes in half, then again in half and into thin pieces 3 millimeters thick. Add to the onion and mix.
Spanish potato and egg dishes are often fried for a long time. We also fry these ingredients for 10-15 minutes, stirring 2-3 times so that the vegetables caramelize and crust. I explained what caramelization is in my article on how to caramelize carrots and other foods , be sure to read it.
But let's return to the Potato Tortilla dish. To be honest, I cheated a little and this time used already boiled potatoes left over from dinner. If you don’t yet know how to boil potatoes , read the link. If you have the same situation, fry only the onions for 10-15 minutes, and add the potatoes later! This is how beautiful the bow should be, like in the photo! It becomes sweet and very tasty.
Add potatoes to the already fried onions, if you cheated like me. (If not, follow the original plan!) Fry the boiled potatoes for another 5 minutes until golden brown. A Spanish-style potato omelet can be made from both raw and boiled potatoes, so choose for yourself.
While the vegetables are frying, let's take care of the eggs, and with them the Spanish-style potato tortilla will come together. We break them all into a bowl and set aside. When the potatoes and onions are ready, transfer them using a slotted spoon (to get rid of excess oil) into a bowl with eggs, add salt to taste and slowly, carefully, lightly mix so that the eggs envelop the vegetables. Cover with foil and let sit for 15 minutes to allow the caramelization of the vegetables to permeate the egg mixture. After the required time, remove the foil and stir the mixture again.
Take a frying pan with a non-stick coating. Now, in my opinion, all frying pans are like this. Place on high heat. When it heats up, pour the still “raw” omelette with potatoes into the frying pan and fry for 1 minute, then reduce the heat to low and fry for another 2 minutes. And we turn it over! Using a plate! It's very simple. Place a large plate on top of the pan.
Holding it, quickly turn it over, remove the pan and slide the Spanish Tortilla from the plate back into the pan.
Increase the heat to high and cook again for 1 minute, then reduce the heat and cook for another 2 minutes. The Spanish Tortilla will turn out very rosy and beautiful!
That's all! The Spanish Tortilla recipe has come to an end. Turn off the heat and transfer the omelette to a large plate.
Spanish Tortilla with Potatoes goes well with fresh vegetable salads, such as tomatoes and spinach .
Spanish omelette with potatoes is served in portions. Cut off pieces like a cake and place on plates.
Serve to the table. Now you know how to make Tortilla - omelette with potatoes!
And I will sum it up.
Spanish potato casserole
Tortilla de patatas is a hallmark of Spanish cuisine; it is an omelette made from chicken eggs in olive oil with potatoes and onions, fried on both sides in a frying pan.
Ingredients:
- Potatoes – 5 pieces
- Onion – 1 piece
- Chicken egg - 4 pieces
- Olive oil – 200 Milliliters
- Salt - To taste
Number of servings: 3-4
How to cook:
Cut the potatoes into cubes. Fill with cold water. Cut the onion into quarter rings. Pour olive oil into a deep frying pan and heat it up. Drain the potatoes, dry them, salt them and add to the heated oil. Fry over high heat for 4-5 minutes. Add onion, fry together over medium heat for 1-2 minutes. Fry the onions and potatoes over low heat until tender. Beat the eggs into a deep plate. Stir them with a whisk. Drain the oil from the potatoes, add the fried potatoes and onions to the beaten eggs. Mix well and add a little salt. Add a little olive oil to the pan, pour in the egg-potato mixture, and place over medium heat. Stir for 1 minute. Then let it fry for 2 minutes to form a crust. Cover the pan with a large dish. Invert the pan onto a plate. The tortilla should be upside down. Then carefully slide the tortilla from the dish into the pan. Fry for 2-3 minutes. This process should be repeated 2-3 times. Place tortilla de patatas on a large platter. Spanish potato casserole is crispy and juicy inside. Bon appetit!
Brief recipe: Spanish Tortilla or omelette with potatoes
- We clean and wash the onions and potatoes.
- Place the pan over medium-high heat and generously add olive oil.
- Cut the onion into thin half rings, put it in a frying pan and fry, stirring.
- Quickly cut the potatoes into quarters and slices, and then into thin 3 mm pieces.
- Add the potatoes to the onions and fry for 10-15 minutes until the vegetables are caramelized and golden brown.
- If you are not using raw potatoes, but boiled ones, first fry the onion for 10 minutes, then add the potatoes and fry for another 5 minutes until golden brown.
- Break the eggs into a bowl and use a slotted spoon to transfer the potatoes and onions into the bowl over the eggs, skimming off excess oil.
- Add salt to taste and mix very carefully so that the eggs coat the rest of the ingredients.
- Cover the bowl with foil and leave for 15 minutes to allow the vegetable caramel to soak into the egg mixture.
- After 15 minutes, put a non-stick frying pan on high heat and heat it up.
- Stir the egg-potato mixture carefully again and pour into the pan.
- Fry over high heat for 1 minute, then reduce heat to low and cook for another 2 minutes.
- Turn over the Spanish Tortilla using a large, flat plate: pry the edge of the omelette with potatoes, cover the frying pan with the plate, quickly turn it over, remove the frying pan (the Tortilla remains on the plate), push the omelette back into the frying pan with the unfried side.
- Turn the heat to high, fry for 1 minute, then reduce to low and fry for another 2 minutes.
- Remove the frying pan from the heat, transfer the potato omelet to a plate, cut into pieces and arrange in portions.
- Now you know how to make Spanish Tortilla!
So the Spanish Tortilla is ready, the recipe for which has also come to an end. It's very simple to prepare, with just three ingredients, not including oil and salt. I really like to make it when I have boiled potatoes left over in the morning. Especially the young one, the summer one! By the way, how is your summer going? Seryozha and I are leaving for Crimea the other day for a couple of weeks, to visit his parents and our friends. At the same time at sea
