Sure, I can help you with a recipe for Spanish Potato Omelette, also known as “Tortilla Española.” It’s a classic Spanish dish that is simple to make and delicious. Here’s a basic recipe:
Ingredients:
- 4 medium-sized potatoes, peeled and thinly sliced
- 1 onion, finely chopped
- 6 large eggs
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- Heat a generous amount of olive oil in a non-stick frying pan over medium heat.
- Add the sliced potatoes and chopped onion to the pan. Cook them slowly, stirring occasionally, until the potatoes are tender but not browned. This may take around 10-15 minutes. Make sure to keep the heat low to avoid browning.
- Once the potatoes are tender, strain them in a colander, allowing the excess oil to drain off.
- In a large mixing bowl, beat the eggs and season with salt and pepper.
- Add the strained potatoes and onions to the beaten eggs, mixing gently to combine.
- In the same frying pan, remove the excess oil, leaving only a small amount to coat the bottom of the pan.
- Pour the potato and egg mixture back into the pan, spreading it evenly.
- Cook over low to medium heat, shaking the pan occasionally to prevent sticking. Continue cooking until the edges start to set.
- Once the edges are set, place a large plate over the pan and carefully flip the omelette onto the plate.
- Slide the flipped omelette back into the pan to cook the other side. Continue cooking until the center is set, but still moist.
- Once fully cooked, transfer the Spanish Potato Omelette to a serving plate.
- Allow it to cool for a few minutes before slicing and serving.
This Spanish Potato Omelette can be enjoyed warm or at room temperature. It’s a versatile dish that makes a great appetizer, tapas, or even a light meal. Feel free to customize it by adding ingredients like bell peppers or chorizo according to your preferences. ¡Buen provecho!
