How To make Tortilla Espanola (Spanish Omelet)

MOUTHWATERING SPANISH OMELETTE | How to Make Potato Omelette | Tortilla De Patatas Española

Spanish Omelette – also known as a tortilla de patatas – is a signature egg dish which can be served warm or at room temperature and both are equally delicious. With the three key ingredients being potatoes, onion and eggs, the only thing left for discussion is how crispy you like your potatoes! This Spanish potato omelette is part of my international recipe collection and is made proudly by my good friend Juan who is a Spanish native. YUM.

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Ingredients:
3 medium sized potatoes
5 eggs
1 onion
Extra virgin olive oil
Salt

Method:
1. To make the Spanish omelette, peel the three potatoes and then cut them in half, then into even quarters.
2. Slice the potatoes so that they are approx. 1cm thick. If they are too thin, they will over cook and if they are too thick, they will undercook, so this part is very important!
3. Put a medium size deep fry pan on the stove at a low heat. Add a generous serve of extra virgin olive oil and leave to warm up.
4. Once the oil is nice and warm, add the slice potatoes in and leave to simmer for up to 5 minutes.
5. Peel the onion and slice it into thin strips then add these to the pan also.
6. Leave the potato and onion to cook through until they start to soften.
7. In a separate mixing bowl, whisk 5 eggs really well.
8. Pour the egg mixture into the pan and carefully move the mixture around using a spatula so that the egg gets through.
9. Keep moving the mixture for the Spanish omelette around sightly and ensure the edges are not stuck to the side of the pan by slightly sliding the spatula down and around he whole tortilla.
10. Leave it to cook for around 10 minutes.
11. Get a large, flat dish and lay it down over the top of the fry pan. Holding the fry pan in one hand and placing your hand flat on top of the bottom of the dish, flip the pan so the Spanish omelette falls on to the dish and the pan is empty.
12. Transfer the raw side if the Spanish omelette onto the pan and leave to cook for another 10 or so minutes (depending on your preference).

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Traditional Spanish omelette with ONLY 3 ingredients! ???????? Cheap, fast and incredibly DELICIOUS! ????

Traditional Spanish omelette with ONLY 3 ingredients! ???????? Cheap, fast and incredibly DELICIOUS! ????

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✅ Ingredients
Sunflower oil
2 Onions
Salt
5 Potatoes
4 eggs
Pepper

???? Chapters
00:00 Put 4 tablespoons of sunflower oil in a pan
00:05 Cut 2 Onions
00:10 Hello my dears and welcome to a new recipe!
00:17 Today I will share with you a delicious potato omelette recipe
00:22 Add the onion to the pan
00:26 A little salt
00:31 Fry for 2-3 minutes on low heat
00:37 Write me a comment from which country are you viewing the recipe?
00:46 5 Potatoes cut into thin slices
01:05 Add the potatoes to the pan
01:10 And fry for 10 minutes on low heat
01:17 If you've made it this far, keep watching so you don't miss important details!
01:29 4 Eggs
01:49 Pepper
01:56 Salt
02:01 Mix as needed
02:16 I wish you to have a productive day!
02:29 Add 3-4 tablespoons of sunflower oil
02:46 Pour eggs over potatoes
03:02 Cover with a lid and fry for 5-6 minutes on low heat or until browned
03:15 The most delicious BREAKFAST I've ever eaten ???? Quick potato omelette recipe
03:28 Turn the omelet on the other side and leave to fry for another 4 minutes
04:01 Look how good it looks and how delicious our omelette with potatoes is
04:14 Write me in a comment how this recipe turned out for you?
04:30 Thank you for viewing our recipe!
04:38 Good appetite!

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Spanish Omelette Recipe - Tortilla de Patatas

Tortilla de Patatas – also known as Spanish omelette (tortilla Española) or tortilla de papas. This omelette is not like any other omelette that you now, this potato omelet is rich, delicious and comforting. Perfect for weekend breakfast.

Printable recipe:

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Ingredients:
3 medium Potatoes
Onion, thinly sliced
6 large eggs
1½ cups (360ml) Extra virgin olive oil
Salt to taste
Black pepper to taste

Directions:
1. Peel the potatoes, cut them in half lengthwise, then cut in half again while the flat side on the cutting surface. Slices potatoes into thin slices.
2. Add olive oil to a 9-inch (23cm) skillet, heat over medium-high heat. When the oil is hot, add sliced potatoes and fry for 2-3 minutes, then add sliced onion. Cook over medium heat, stirring occasionally, for about 10-15 minutes, until potatoes are fork tender. Do not overcook.
3. Drain the potatoes and reserve the oil. Let cool slightly.
4. In a large bowl beat the eggs with salt. Add potato and onion and toss to coat. Let mixture sit for about 20 minutes.
5. In the same pan where you fried the potatoes, pour back 2 tablespoons of the reserved oil and heat. Pour potato mixture into the pan, cook on medium heat for 6-8 minutes. When the bottom is cook, flip the tortilla, using a big plate, and slide it back to the pan. Run a rubber spatula or a wooden spoon along the outer edges of the tortilla. Cook for 2-3 minutes, until the omelette is set but still a bit runny on the middle.
6. Slide the omelette onto a plate and serve.

Notes:
• Perfect potato to egg ratio: 2 eggs per 300 grams potatoes.
• It may seem like a lot of oil, but you don’t really consume all that oil. You can reserve the oil and use it again.

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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.

Spanish Garlic Potato Omelette | The ONE Omelette that TOPS them ALL

EPISODE 706 - How to Make a Spanish Garlic Potato Omelette | Tortilla de Patatas al Ajillo Recipe

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Jamie's Speedy Potato Tortilla

If you're after a super speedy, budget friendly dinner that can feed the family then this speedy potato tortilla is one for you. With minimal ingredients, but maximum flavour this is one to pull out when your cupboards are looking a little bare. Enjoy

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