Tortilla Española (Spanish Omelet)

The "Tortilla Española" is favorite item on the menus of restaurants and cafes all over Spain. If you order this dish, do not expect the Mexican version of the flatbread that is made from corn. That version originally derived from the Mesoamerican peoples. That tortilla is not at all what the Spaniards themselves understand as the tortilla.

Nor is it to be confused or assumed by the English translation of Tortilla Española;" meaning Spanish omelet. That Spanish omelet dish you order at Denny’s or IHOP made as scrambled eggs with onion and green pepper added is totally unheard of in Spain.

The tortilla in Spain is a thick round egg dish, containing only eggs, potatoes and onion.

This is a dish that can be served as a main meal accompanied with a green or tomato salad. Alternatively, "Tortilla Española" can present itself as an attractive starter or tapas, or placed on bread as a hearty sandwich for lunch.

It can be made ahead and placed in the fridge until ready to serve. From start to finish, the "Tortilla Española" takes approximately 45 minutes. It is one of those recipes where it welcomes variations.

This basic recipe in creating "Tortilla Española" serves four.

Ingredients:

4 large potatoes (low starch work best such as boiling potatoes, red or yellow potatoes)
1 large onion
6 eggs

Salt
Extra virgin olive oil

Instructions:

1. Dice and mix the potatoes and onions.

2. Heat a little olive oil to cover the bottom of a large frying pan over low heat.

3. Add the mixture of onions and potatoes to the heated pan and sprinkle with salt.

4. Keep the range temperature the lowest setting and fry slowly for 20 minutes.

5. While cooking the mixture, beat the eggs in a bowl adding a pinch of salt.

6. Remove the cooked potato and onion combination with a draining spoon and add it to the whipped eggs in a bowl.

7. Pour out the excess oil from the frying pan but leave a light coating in the pan.

8. Heats briskly on a higher heat until the oil is smoking. Pour in the egg mixture into the pan, shaking all the time so it does not stick to the bottom.

9. Cook briefly for about 2 minutes, then remove the pan from the heat and slide the omelet onto a large plate so the uncooked side is still upwards and place another plate on top and invert it.

10. With the cooked side facing down, slide the omelet back into the pan to brown that side and cook for an additional 2 to 3 minutes shaking the pan side to side as before.

The end result should appear cake-like at about ¾ inch thick. It should be a golden brown on the outside and soft and succulent in the middle.

Optional:

For variety try any of the following or a combination of several and add to the beaten eggs:

Sautéed chorizo (Spanish sausage), bacon or ham

Sautéed and then drained vegetables, such as asparagus, string beans, or sliced mushrooms or zucchini

Grated or diced cheese, such as cheddar, Parmesan, feta or Swiss

Chopped herbs, such as thyme, basil, or parsley

Other recipes by Veronica:

Croquetas de Jamón Serrano (Serrano Ham Croquettes)
Swordfish Alicante Style
Torta de Nueces y Zanahorias (Carrot and Nut Cake)
Canelones Rellenos con Gambas
Pinchos de Gambas (Shrimp Skewers)
Sopa de Crema de Ajo (Cream of Garlic Soup)
Vieiras a la Gallega (Galician Scallops)
Stuffed Pimiento Peppers, the Fire of Spain
Crema Catalana
Albóndigas de Arroz y Espinaca (Rice and Spinach Meatballs)

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