La Tortilla Española: The Spanish Omelette

The Spanish Omelette, or  Tortilla Española is a humble tradition and  revered as a work of art .. Round, golden yellow, and resplendent, it is worshipped like a Sun God.  It is perhaps the most versatile of all tapas, and it can eaten hot or cold,  while sitting down or standing up in a Tapas Bar, and in a baguette or as part of picnic, buffet or at  breakfast time or brunch time.

Here is the Tortilla Española Recipe:



750 grams of potatoes
345 Ml.  Spanish Evoo
Salt
8 Eggs
2 small onions minced finely ( to not sauté with the potatoes )

1) Peel and rinse the potatoes and then slice finely and pat with a paper towelling  ..

2)  Heat the Evoo is a deep skillet and add the potatoes. Deep fry on a médium heat with a lid for 25 to 30 minutes ..  The slices should be tender  but not browned ..

3) Now when the potatoes are cooked, remove from skillet and drain in a colander.  Add the salt to taste.   SAUTÉ THE ONIONS SEPARATELY ..  STRAIN WELL ..  Add to the eggs that and the potatoes that you shall be sauté-ing ..

4)  Beat the eggs lightly, just enough to mix the whites with the yolks.

5)  Add a pinch of salt if necessary and mix in the potatoes that have been drained from the Evoo.

6)  Heat a little Evoo in a clean skillet and  add the egg & potato mixture, shaking the skillet to avoid sticking .. Cook for 2 minutes or just " until the eggs are set " ..

7)  Cover the skillet with a wide plate or lid and then holding firmly, with the flat of your hand,  turn the skilled upside down and slide the omelette from the place or lid, back into the skillet and cook the other side for 2 minutes ..

8)  It is up to each individual.  to cook the omelette to their tastes.  Some prefer a slightly runny egg interior or other like myself prefer a firm well combined interior similiar to a sponge cake ..

9)  Transfer the omelette to a large plate and serve in triangles ..

Absolutely delicious ..

Have a great weekend ..