Tapas - Spanish Omelette (Spanish Tortilla)
Normally, a typical tortilla is made first by deep frying the potatoes in 1 – 2 cups of oil, depending on how many potatoes you are using. This recipe, however, cuts this amount down to ½ a cup, which gives exactly the same crisp and golden results, with half the fat. So long as you use a good quality non-stick pan to prevent sticking, ½ cup is the perfect amount of oil.
Ingredients
- ½ cup olive oil
- 5 medium-sized potatoes, diced into 1-inch pieces
- 1 large brown skinned onion, chopped
- 8 eggs
- Salt, to taste
- Cracked black pepper, to taste
- Parsley, to garnish, optional
- Salad of choice, for serving, optional
Instructions
- Heat the oil in a non-stick medium-sized frying pan.
- Fry potatoes until crispy, golden and tender.
- Add the onion and fry until transparent.
- Drain oil (use a metal colander if available), until all of the oil is drained.
- Return potatoes and onions to the pan, arranging them in a single layer; reduce heat down to low.
- In a small bowl, using an electric mixer, beat eggs with salt and pepper to taste.
- Pour egg mixture into the pan, moving the potatoes and onions around the eggs using a plastic spatula.
- Every so often, move the eggs around the potatoes, while cooking, to ensure the eggs cook on the bottom and there is not much eggs left on the top.
- Place a big, round plate on top of the pan; with your hand holding the plate, flip the tortilla onto the plate.
- Then, slide the tortilla back into the pan carefully, moving the onion and potatoes carefully back into the pan along with the tortilla.
- Keep cooking; gently shaking the pan occasionally, until completely cooked through.
- When baked, remove the tortilla from the pan by placing a clean plate on top of the tortilla and flip again onto the plate.
- Garnish with parsley, optiona).
- Serve with a salad or use as an entree or appetizer.
- Traditionally served as tapas in little squares.