Easy Spanish Omelette For One (Or Two) | Tortilla de Patatas
Looking for an easy, small-scale tortilla de patatas recipe that doesn't use too much oil? This recipe is perfect for one or two people and only requires three main ingredients: eggs, potatoes, and onions. By keeping the ingredients to a minimum, the flavors of the potatoes and onions are able to shine through. When cooked properly, the tortilla will be moist in the middle and have a beautiful golden-brown exterior.
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INGREDIENTS (1-2 servings):
3 eggs
2 cups potato, sliced
1 cup onion, sliced
⅓ cup extra virgin olive oil
½ tsp salt
Freshly ground pepper
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easy spanish omelette, spanish omelet, spanish tortilla, tortilla española, potato tortilla, easy tortilla de patatas, egg and potato omelette
eggs for breakfast, breakfast eggs, egg recipes, egg and potato recipes, egg and potato breakfast, brunch recipes
스페인식 감자 오믈렛, 감자 양파 달걀 요리
Tortilla de Patatas - Spanish Omelette - Tortilla Española
Tortilla de Patatas or either known as Spanish Omelette or Tortilla Española
is a traditional dish from Spain which is made with basic simple ingredients like eggs potatoes and onion. The potatoes and onion are cooked in extra- virgin olive oil until tender but not brown. The potatoes are then drained and mixed with whisked eggs, returned to the pan and cooked again on both sides in little oil until golden brown. Some like it more runny, some like it more dry, it’s totally up to you. It is simply delicious and a crowd pleaser.
#tortilladepatatas #omlette #spanishrecipe
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Ingredients
Makes about 3-4 servings
3 medium potatoes (about 650g)
5 eggs
1 onion, thinly sliced
Salt to taste
2 1/2 cups (600ml) good quality extra-virgin olive oil
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Spanish Omelette Recipe | Spanish Omelet | Tortilla De Patatas Española (English Subtitles)
Tortilla de patatas or Spanish Omelette Recipe is an amazing egg recipe that can be cooked either for guests or yourself, it is a tasty egg recipe which can be served hot or at normal temperature. I'm glad to try this recipe and it has turned out to be one of my favorite omelette and I'm sure if you're going to try it you will find it amazing as well and will become your regular dish. Yummmyyyy Spanish Omelette Recipe (Tortilla De Patatas).
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Spanish Potato Omelette - Tortilla de Patatas - Easy recipe to make with the kids
The Potato Omelette or tortilla de patatas is the Spanish dish that everyone loves. It is easy to make and adapts to all situations: a meal, a picnic, a breakfast, an appetizer.
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Ingredients for 4 people
1.3 kg firm potatoes
8 eggs
1 onion
1 + ½ tsp salt
50cl olive oil
Spanish omelette — traditional and modernized
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***BASIC RECIPE, SERVES FOUR PEOPLE***
1 lb (454g) waxy potatoes
1 large onion, or two smaller ones (should weigh about 10 oz / 285g), white or yellow varieties
6-8 eggs depending on their size
olive oil (about two cups / 473mL if you're doing the traditional frying method)
1 teaspoon kosher salt
Peel the potatoes (if you want to — I don't), cut halve or quarter them if they're very large, then cut them into thin but not paper-thin slices. Peel the onion and slice it thin (I do quarter moons). Crack the eggs into a large mixing bowl and beat them smooth.
If you want to use the traditional method, get the onions frying gently in more than enough olive oil to submerge them — about medium heat. After five minutes, drop in the potatoes and continue to fry until the potatoes are just starting to fall apart and you're getting some slight browning around the edges. Strain the vegetables out of the oil and stir them hot into the eggs.
If you want to use the non-traditional method, cook the onions in just a thin coating of olive oil over medium heat for five minutes, stirring near-constantly. Then put in the potatoes, and continue stirring until the potatoes are just starting to fall apart and you're getting some slight browning around the edges. If it seems like the onions are going to get too brown before the potatoes are finished cooking, stir in a little water. When everything is done, stir the hot vegetables into the eggs.
(Cooking the vegetables with either method should take about 20 minutes.)
Keep stirring the hot vegetables and eggs for a couple minutes, to help the eggs start cooking. Stir in the salt. Pour the mixture in a pre-heated omelette pan over medium heat — I use an 8-inch Teflon pan that I also use to cook the vegetables. I find this dish virtually impossible to make in anything other than a nonstick pan.
Soon after you've poured the mixture in the pan, reduce the heat to low and cook until the omelette seems to be 2/3-3/4 of the way cooked though — you can tell by shaking the pan and watching how the omelette jiggles.
Get a plate that's wider than your pan, and place it over your pan. Flip the whole assembly around and let the omelette fall out onto the plate. Return the pan to the heat, and slide the omelette back in, raw-side-down. Turn the heat back up to medium and cook until the bottom is as brown as you want it.
Get a clean plate or cutting board and turn out the omelette as before. I like to let cool down a lot before eating it.