Tortilla de Patatas – Tortilla Espanola – The most famous Spanish omelette!
At most places in Spain this omelette is served as an appetiser. It’s made with potatoes, onions, and eggs but you can add anything that you like i.e turkey, tomatoes, mushrooms, you name it! This dish is fried with olive oil in a pan and is very easy to make if you follow these steps:
First thing to remember is cook over LOW heat, you don’t want your omelette to be ready at the bottom but still raw in the middle!
Second thing to remember is to slice potatoes thinly, and make sure to cook them well before adding the eggs – root vegetables usually take longer to cook so if you’re adding any tomatoes or mushrooms to your omelette, you have to cook the potatoes and the onions first.
I know that people in Spain like to put this tortilla on bread with a little bit of mayonnaise and that is also how I like to eat my tortilla for breakfast 🙂 Enjoy!
- 5 eggs lightly beaten
- 3 tbsp fresh milk
- 2 medium potatoes peeled and finely slices
- 1 medium onion sliced
- olive oil for frying
- a pinch of salt
- black pepper
- Whisk eggs and milk using a fork, add a pinch of salt and black pepper.
- Start by slicing your onions and potatoes thinly.
- Heat some of the olive oil in a skillet, add a layer of the thinly sliced potatoes then add sliced onions and season with salt and black pepper. Cook over medium heat and turn the mixture once in a while until the potatoes and onions are lightly golden and tender.
- Lower the heat to low and add the whisked eggs. Shake the pan once in a while to prevent sticking.
- When your omelette is almost done you can flip it once or twice if you like your Â omelette a bit dry. You know it's ready when the sides of the omelette start to brown.