Recipe of Ultimate Spanish Potato Omelette - Tortilla
Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we're going to prepare a special dish, How to Make Perfect Spanish Potato Omelette - Tortilla. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Spanish Potato Omelette - Tortilla, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spanish Potato Omelette - Tortilla delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spanish Potato Omelette - Tortilla is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Spanish Potato Omelette - Tortilla estimated approx 20 mins.
To get started with this recipe, we have to prepare a few components. You can cook Spanish Potato Omelette - Tortilla using 5 ingredients and 7 steps. Here is how you can achieve that.
A Spanish omelette known as 'Tortilla de patatas'. It can be eaten warm or cold, at any meal.
Ingredients and spices that need to be Make ready to make Spanish Potato Omelette - Tortilla:
- 1 kg potatoes, peeled
- 1/2 medium onion, finely chopped
- 6 eggs
- olive oil
- salt and pepper to taste
Steps to make Spanish Potato Omelette - Tortilla
- Cut the potatoes into uneven, thin slices of different shapes and sizes. In a bowl, sprinkle a lot of salt over them and mix well.
- Heat ½ cm of olive oil in a large frying pan. When it's very hot, add the potatoes. Add the onion after 5 minutes.
- In a large bowl, break the eggs, beat them, add a pinch of salt and pepper.
- Keep stirring the frying pan so the potatoes don’t turn brown or stick to the bottom of the pan. When they start breaking under the touch of the spoon, take the pan off the heat and use a slotted spoon to transfer the potatoes to the bowl with the beaten eggs. Drain the oil from the pan.
- Mix the potato and egg well together while the pan gets very hot with no oil in it. Add the mix to the frying pan on medium heat and flatten it down with your spoon.
- When the edges of the tortilla are cooked, slide it onto a plate then turn it over and back into the frying pan. Press down the edges to create a typical tortilla shape.
- Take the tortilla off the heat when a knife put into it comes out clean (this should take less than a few minutes after the tortilla has been turned over).
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