Thursday, January 21, 2010

Tortilla Espanola, Potato Omelette

A Spanish omelette, Tortilla Espanola, is a very tasty and comforting dish. The simple mix of eggs onions and potatoes becomes a thick savory-sweet treat. The recipe is a bit tricky though, as it calls for some acrobatic abilities involving a flipping of the dish. All you need really is a large frying pan, a lid and a little practice.

We adapted the recipe from "Party Food"  by The Joy of Cooking cookbook series.

The Ingredients:

500 gr red-skinned potatoes, peeled and cut into 3mm thick slices
1 large onion, sliced into 3mm thick slices
6 eggs, lightly beaten
olive oil
ground black pepper

The recipe:

First fry the onion with 2 tbs olive oil in a large frying pan over medium heat. When soft (about 15 minutes) remove to a large bowl.
In the same frying pan over high heat fry the potatoes with 1/5 cup olive oil. Cook until they become golden brown, and make sure to toss them while they cook. This is to prevent them from sticking together as much as possible. Remove with a slotted spoon to paper towels but keep the pan and oil for later use.
Now mix together the eggs, fried onion, 1/2 tsp salt and some black pepper. Add the potatoes and mix well.
Back to the frying pan, re-heat the oil. Pour the mixture into the pan and immediately reduce the heat to low. DO NOT Touch the omelet. Let it comfortably cook until it is 3/4 ready, only shaking the pan from time to time to make sure it doesn't stick to the pan.
Now comes the tricky part. Slide a metal spatula under the omelet, making sure to free it completely from the pan. Place a lightly oiled plate or a lid on top of the pan, big enough to cover all of it. Now, with both hands, quickly flip the pan so that the omelet transfers to the lid part. Put the pan back on the stove and slide the omelet in. Cook for another few minutes until ready. (You are now a flipping master)
Serve hot or at room temperature.

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