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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, spanish omelette/ tortilla de patata. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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.

Spanish Omelette/ Tortilla de Patata is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Spanish Omelette/ Tortilla de Patata is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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. Make ready 1 large onion
  4. Take 1/2 cup Extra Virgin Olive Oil
  5. Prepare 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.

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