Tortilla Española (Spanish Omelette)

Introduction:

Tortilla Española, also known as Spanish Omelette or Tortilla de Patatas, is a beloved Spanish dish that is both simple and incredibly satisfying. Made with potatoes, eggs, onions, and sometimes other ingredients, this versatile dish can be enjoyed for breakfast, lunch, or dinner. Whether served hot or cold, as a main course or a tapas dish, Tortilla Española is sure to please your taste buds and transport you to the streets of Spain.

Ingredients:

• 4 medium potatoes, peeled and thinly sliced
• 1 onion, thinly sliced
• 6 large eggs
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Prepare the Potatoes and Onions:
   • Peel the potatoes and thinly slice them into rounds.
   • Thinly slice the onion.
2. Fry the Potatoes and Onions:
   • Heat a generous amount of olive oil in a large skillet over medium heat.
   • Add the sliced potatoes and onions to the skillet, spreading them out evenly.
   • Cook, stirring occasionally, until the potatoes are tender and lightly golden brown, about 10-15 minutes. Be careful not to let them brown too much.
3. Drain Excess Oil:
   • Once the potatoes and onions are cooked, use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil. Let them cool slightly.
4. Prepare the Egg Mixture:
   • In a large mixing bowl, crack the eggs and beat them lightly with a fork or whisk. Season with salt and pepper to taste.
5. Combine Potatoes, Onions, and Eggs:
   • Add the cooked potatoes and onions to the beaten eggs in the mixing bowl. Gently stir to combine, making sure the potatoes and onions are evenly coated with the egg mixture.
6. Cook the Tortilla:
   • Heat a clean skillet over medium heat and add a tablespoon of olive oil.
   • Pour the potato and egg mixture into the skillet, spreading it out evenly.
   • Cook the tortilla for about 5-7 minutes, or until the bottom is set and golden brown.
7. Flip the Tortilla:
   • Once the bottom is cooked, carefully flip the tortilla using a large plate or lid to cover the skillet. Slide the tortilla back into the skillet to cook the other side.
8. Finish Cooking:
   • Cook the tortilla for another 5-7 minutes, or until the eggs are set and the tortilla is cooked through.
9. Serve:
   • Transfer the cooked tortilla to a serving plate and let it cool slightly.
   • Cut the tortilla into wedges or squares and serve warm or at room temperature.

Occasions:

• Brunch or Breakfast: Tortilla Española is a perfect dish to serve for brunch or breakfast, whether you’re hosting a gathering with friends or enjoying a leisurely weekend morning at home.
• Picnics and Potlucks: Pack slices of Tortilla Española for your next picnic or potluck gathering. It’s portable, delicious at room temperature, and sure to be a hit with everyone.
• Tapas Night: Serve Tortilla Española as part of a tapas spread for a fun and casual dinner party. Pair it with other Spanish favorites like patatas bravas, croquetas, and chorizo for a delightful culinary experience.