Monday, May 26, 2014

Spanish Omelette

This week I was trying to make my first Tortilla Espanola or Spanish Omelette. How do you think it went? I failed, of course. My mistake was my self-confidence and using no recipe but intuition which showed its best. It is the most famous plate in Spain and I have tried it in bars so many times. So I didn’t even think it’d have a bad ending. The taste was terrible, so I had decided to write the recipe for the rest of people who wants to properly cook it. Try not to burn you house, good luck and ¡que aproveche!
Here you have step-by-step recipe.
or you can use another one:
Ingredients for 4 people: 4 medium potatoes, 4 or 5 eggs, 1 medium onion, ¼ l of olive oil, salt.
Peel, wash and dry the potatoes. Cut in thin slices and place in a deep pan with olive oil at medium heat so that they cook slowly. Add the finely chopped onion. Fry slowly with the potatoes until they are soft and beginning to brown. It is best to stir using a skimming spoon to cut up the vegetables. After 10 minutes strain off the oil. Beat the eggs with a pinch of salt in an earthenware bowl. Add the potato and onion mix. Put the pan back on the heat with a little of the oil and add the egg and potato mix. Cover the pan and leave to cook on a low flame for 5 to 10 minutes until the bottom begins to brown. Turn the omelette upside down using a lid and then put it back in the pan on the other side so that it slowly sets. It should brown on both sides.
Serve on a round plate or serving dish, hot or cold. If you want to use it for a picnic or cut it up you should use more potatoes so that it is thicker and easier to carry and cut. In this case, eat cold. (from

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