Guest Author - Rachel L Webb
Tortilla Espaņola or Spanish Omelette is a thick, very filling omelette, originally made from just potato, onion and eggs, these days other ingredients can also be added such as red or green peppers, Serrano ham, cooked ham, mushrooms etc. Each housewife and chef have their own slightly different version.
When served in tapas bars it is often cut into small squares or wedges and can be served as a hot or cold tapas. It also makes a good and filling main meal when accompanied by a large salad or fresh garden vegetables.
Spanish Omelette - Tortilla Espaņola
4 large eggs
Olive oil for frying
2 large potatoes, peeled and cut into very small pieces
1 large onion, finely chopped
Salt and freshly ground pepper to taste
Put the cut and sliced potato and onion in a large bowl and season with salt and pepper to taste.
Heat some olive oil in a medium sized non-stick frying pan, add the potato and onion mix and fry gently until it begins to brown.
Drain the mixture to remove excess oil and keep warm.
Beat the eggs with salt and pepper to taste and then add the potato and onion mix, stirring well.
Heat a little more oil in the frying pan and pour in the mixture.
Cook on a low heat until a crust forms on the bottom. You need to shake the pan every now and again to ensure that the omlette doesn't stick to the bottom. Make sure that the heat is kept reallly low, otherwise the omlette will burn on the outside but not cook inside. Slow cooking is a necessity, don't rush this part.
After about five minutes you need to turn the omlette over to cook it on the other side. The best way to do this is to put a large plate over the top of the pan. Then, carefully, but quickly turn the omlette over onto the plate and slide it back into the pan. You must make sure the tortilla is not stuck to the pan before attempting to turn it.
Cook for a few more minutes, until it is nicely browned on the side that will be seen and transfer it onto a serving plate.