- 5 medium potatoes, peeled
- 1 onion onion
- 6 large eggs
- 1 cup of olive oil
- Salt to taste
- 1/4th tsp Crushed Black Pepper
Spanish Omelet is also called Tortilla espanola or Tortilla de patata.
Make thin slices of the potatoes and take it in a blowl. Cut the onion into 1/4″ pieces add it to the potatoes in the bowl. Now add the crushed fresh black pepper and salt to taste and mix well.
Take a flat bottom frying pan and add 3/4th cup oil. When the oil is hot spread the potato and onion mixture evenly on the pan. Cook in low flame till 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 draining the oil. Transfer it to a bowl.
Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.
Put half of the remaining oil in the pan and heat on medium heat. When hot pour in the potato mixture spreading it evenly on the pan. Allow the egg to cook around the edges in low heat. Check occassionaly with a spatula to see if the egg has strated setting and its becoming slight brown in the bottom. When it starts browning flip the omlet. Pour the remaining oil from sides.
Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
Transfer to a serving plate and cut into triangular shapes.
Its a main course dish for the Spanish.