Recipe of Quick Tortilla Española (Spanish Omelet)

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, tortilla española (spanish omelet). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tortilla Española (Spanish Omelet) is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Tortilla Española (Spanish Omelet) is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook tortilla española (spanish omelet) using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Tortilla Española (Spanish Omelet):

1. Prepare 5 each medium potatoes, thinly sliced
2. Prepare 1 each large white onion, chopped
3. Make ready 5 each eggs, scrambled
4. Make ready 1/2 cup vegetable oil
5. Prepare 2 tbsp extra-virgin olive oil
6. Get 1/4 tsp salt

Instructions to make Tortilla Española (Spanish Omelet):

1. Heat vegetable oil in a large skillet over medium-high heat. Once it is hot, add the onion and potatoes. Make sure the onion and potato slices are well-covered; add more oil if necessary. Cook for 20 minutes until soft. Drain the oil after the onion and potato have finished cooking.
2. In a large bowl, scramble the eggs. Add in the onion and potato slices. If the potato slices look too large, you can mash them a bit with a wooden spoon. Add in the salt and stir until the mixture is thick and even throughout.
3. Heat the olive oil in a non-stick skillet with high sides on medium heat. I used a 9" skillet so that it would come out about 2" thick. Pour in the egg mixture and cook for 4-5 minutes.
4. Once the bottom is golden brown, flip the tortilla over onto a flat plate and slide it uncooked-side-down back into the pan. This is the tricky bit, but it actually holds together pretty well so be fearless and just go for it! Cook for another 4-5 minutes until the bottom is golden brown as well.
5. Remove the tortilla from the pan and serve in slices (like pie). This is a great brunch food and actually reheats pretty well in the microwave if you make it for breakfast and want a slice later. This is typical in bars in Spain, they will cut slices and reheat them throughout the day rather than making a fresh tortilla each time.
6. I got the original recipe from the website below. I increased the number of potatoes and eggs to fit in my skillet - it's supposed to be a thick, hearty slice of tortilla rather than a thin omelet. http://www.foodnetwork.com/recipes/tortilla-espanola-spanish-omelet-recipe0.html
7. I would love to hear some tips about how to prepare this as well as variations on the basic recipe! I have seen some people using olive oil instead of vegetable oil to cook the potatoes and onions, which do you think is better?

So that’s going to wrap this up for this special food tortilla española (spanish omelet) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!