How to Make a Tortilla Español

Because I was feeling a little lazy today, I just decided to post a recipe for how to make a tortilla español. This is one of my favorite foods here in Spain and I cannot wait to learn how to make them when I go home...So here it is!

How to Make Spanish Omelet Step-by-Step Recipe - Tortilla Espanola

By Lisa & Tony Sierra, About.com Guides

What You Will Need to Prepare Spanish Omelet - Tortilla Espanola

Fortunately, the Spanish omelet or tortilla espanola, like most
Spanish cuisine does not require fancy equipment to prepare it. For
this famous tapa, you’ll only need:

   Sharp Knife for Chopping Onion and Potatoes
   1 Large Frying Pan for Frying Potatoes and Onions
   1 Medium Frying Pan for Cooking the Tortilla
   Potato Peeler
   2 Mixing Bowls – 1 large and 1 small

Preparation Time: 10 minutes
Cooking Time: 20-25 minutes

Serves 4 for Dinner
Serves 6-8 for Appetizers
Gather the Ingredients

   6-7 medium potatoes, peeled
   1 whole yellow onion
   5-6 large eggs
   2-3 cups of olive oil for pan frying
   Salt to taste


Making Spanish Omelet - Tortilla Espanola

Cut the peeled potatoes in half lengthwise. Then, with the flat side
on the cutting surface, slice the potato in pieces approximately
1/8-inch thick. Make sure to separate the pieces that stick together.
It is not necessary to slice the potatoes paper thin and it is best
not to use a food processor because most will slice the potatoes too
thin. If you slice them a bit thick, don’t worry - it will simply take
a bit longer for them to cook. As with any recipe, the more time you
prepare it, the more you’ll know about how fast the potatoes fry, etc.

Peel and chop the onion into 1/4-inch pieces. Put potatoes and onions
into a large mixing bowl and mix them together. Salt the mixture to
taste.

Making Spanish Omelet - Tortilla Espanola - Fry the Potatoes and Onions
"Spanish Omelet - Tortilla Espanola - Fry the Potatoes and Onions"


In a large, heavy, non-stick frying pan, heat the olive oil on
medium-high heat. Drop a single piece of potato into the oil to ensure
it is hot enough to fry. Carefully place the potato and onion mixture
into the frying pan, spreading them evenly over the surface. The oil
should almost cover the potatoes.

Note: If the oil is too hot, the potatoes will brown rapidly on the
outside, but still be raw on the inside. You may need to turn down the
heat slightly, so the mixture does not burn.

Leave in pan until the potatoes are cooked. If you can poke a piece of
potato with a spatula and it easily breaks in two, your potatoes are
done. Remove from the pan with a slotted spoon or spatula. Some cooks
place the potato and onion mixture in a colander for a few minutes to
allow more oil to drain. If you do this, place a plate underneath to
catch the olive oil and you can use it again.

While the mixture is draining, crack the eggs into a small mixing bowl
and beat by hand with a whisk or fork. Pour into the potato onion
mixture. Mix together with a large spoon.

Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox.
9-10 inches) and heat on medium heat. Be careful not to get the pan
too hot because the oil will burn - or the tortilla will! When hot
enough, stir the potato-onion mixture once more in the bowl and pour
into the pan, spreading evenly over pan. You may need to turn heat to
medium-low heat. Allow the egg to cook around the edges. Then, using a
spatula, carefully lift up one side of the tortilla to check if the
egg has slightly browned. The inside of the mixture should not be
completely cooked and the egg will still be runny on top and in
middle.

Note: This is the hardest part of the recipe and the one that makes
most cooks nervous. Don’t worry! It’s not as hard as you imagine – and
if you turn it over the sink, the worst that can happen is that you
spill a bit of the egg mixture.

When the mixture has browned on the bottom, you are ready to turn it
over to cook the other side. Carefully carry the frying pan to a sink.
Place a large dinner plate (12-inch) upside down over the frying pan
to cover top. With one hand on the frying pan handle and the other on
top of the plate to hold it steady, quickly turn the frying pan over
and the omelet will fall onto the plate. You’re almost done!

Carry plate with potato-egg mixture and empty pan back to stove. Place
the frying pan back on the range and put just enough oil to cover the
bottom and sides of the pan - approximately 1 1/2 tsp. Let the pan
warm for 30 seconds or so on medium to medium-low heat. Carefully
slide the tortilla (which is probably still a bit runny), into the
frying pan, using a spatula to catch any egg mixture that remains on
plate or tries to run out. Use the spatula to shape the sides of the
omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let
the tortilla sit in the pan for 2 minutes. Carefully slide the omelet
onto a large plate.

To Serve as a Main Course: Slice it into 6-8 pieces like a pie. Serve
sliced French bread on the side.

To Serve as a Tapa: Slice a baguette into pieces about 1/2-inch thick.
Cut the tortilla into 1 1/2-inch; squares and place each piece on top
of a slice of bread.

The tortilla espanola, also called tortilla de patata is simply
delicious served with sofrito, fried tomato sauce that is made all
over Spain. Tomatoes, onions, garlic, green peppers and olive oil
sautéed in a frying pan.

Variations
The following are a few of the most popular variations to the classic
Spanish Omelet.

   Green Pepper - Add 1 green or red bell pepper (chopped) to the
potatoes and onions and fry.

   Chorizo - Slice a Spanish chorizo sausage and add to the potato
and onion mixture after frying.

   Ham - Using a couple thick slices (1/4") ham, finely chop them.
Then add the pieces to the potato and onion mixture after frying.
Canadian bacon or smoked ham that you buy in a deli work well for this
variation. Be careful to adjust the salt accordingly, since ham may be
salty!