Tortilla with potatoes (Spanish omelette)
2 servings
50 minutes
Tortilla can be served as a main dish, or cold - cut into pieces, as a snack on a picnic. In Spain it is served as tapas, cut into cubes and put on skewers. It is also often served as a filling for sandwiches between pieces of crusty bread.
1
Clean and cut the onion in half, then chop it into thin half-rings. Use a potato peeler to peel the potato and slice it thinly into rounds. Everything must be done quickly to prevent the potato from darkening. Then dry the slices well with a paper towel.
- Onion: 1 head
- Potato: 275 g
2
Heat 2 tablespoons of oil in a pan until smoking, add the potatoes and onions. Stir to coat the pieces in oil, reduce the heat, season with salt and pepper, cover, and cook for 20 minutes until tender, shaking the pan occasionally to prevent the vegetables from burning, allowing them to fry and simmer evenly in the oil.
- Onion: 1 head
- Potato: 275 g
- Salt: to taste
- Freshly ground black pepper: to taste
3
Meanwhile, crack the eggs into a large bowl. Whisk them lightly with a fork (not too much). Add salt and pepper.
- Chicken egg (large): 5 piece
- Salt: to taste
- Freshly ground black pepper: to taste
4
When the potatoes and onions are ready, quickly transfer them to a bowl with eggs.
- Chicken egg (large): 5 piece
- Onion: 1 head
- Potato: 275 g
5
Return the skillet to medium heat and add the remaining oil. Mix the potatoes well with the eggs. Make a small fire under the skillet, pour in the mixture, and reduce the heat completely. Now forget everything you know about French omelets — it will take 20-25 minutes to cook the tortilla well without covering it. Periodically, use a knife to separate the edges of the omelet from the skillet to give them a rounded shape.
6
When the omelet is fully set, cover it with a lid or plate, flip it, and place it back in the pan to brown the other side for about 2 minutes. Turn off the heat and let the tortilla sit for another 5 minutes.