Today, we’re cooking in the kitchen with Jen from Bakerette …
She’s brought Tortilla Espanola for us to enjoy with her today 🙂
Do you ever have those days when your child springs a school project on you at the last moment that’s due “tomorrow”? We had one of those days just this week. My daughter had to have an ethnic cooking project done along with pictures and a poster outlining the steps along the way. Why did kids put off things like that? Was I like that as a kid? I don’t remember.
To my delight, the Tortilla Espanola recipe wasn’t a super hard or lengthy dish to make and we had all of the ingredients! A bonus!
The Tortilla Espanola (Spanish Omelet) is an authentic dish eaten all over Spain. The Spanish serve it either as a light dinner or as an appetizer. There are different variations of this dish. You can add You can add roasted red peppers or ham to it, too, or keep it as is.
Start by heating up oil in a small skillet (about 9-10″). Once heated, add potato and onion mixture. Cook until fork tender.
Remove from heat, drain, and add to beaten egg.
Return to lightly oiled frying pan and cook for approximately 3-4 minutes, or until the sides and bottom of the omelet are lightly brown (the center will still be moist).
Here’s the tricky part, but don’t shy away from it, because it’s not as hard as you think. Take a large plate and turn it over the top of the skillet. Remove from heat and do this next step over the sink. With one hand on top of the plate and the other hand on the handle of the skillet, quickly flip the skillet over onto the plate and allow the omelet to fall onto the plate. (Some of the egg and potato mixture might fall out. That’s okay.)
Return skillet to the stove and lightly oil bottom and sides of pan. Slide omelet back into skillet and cook for an additional 3-4 minutes or until cooked through.
Turn out onto a plate, cut into slices, and serve! Delish.
If you like this recipe, you might also like these other recipes found on my website at Bakerette.com. Click on the pictures to take you to the recipes.
Tortilla Espanola Recipe
Ingredients
- 1 whole yellow onion, sliced
- 6-7 medium potatoes, peeled
- 5-6 large eggs, beaten
- 2 cups, plus 2 tablespoons olive oil for pan frying
- Salt to taste
Instructions
- Peel and slice onion 1/4" thick by hand or with a mandolin.
- Slice potatoes 1/8" thick by hand or with a mandolin. To prevent the potatoes from turning brown, place them in a large bowl of ice cold water as you slice them until all potatoes are sliced. Drain. Toss with onion and salt to taste.
- Meanwhile, warm up oil in a large non-stick frying pan (approximately 10") over medium heat. Drop a piece of potato in the oil to make sure it is hot enough to fry.
- When oil is ready, spread potato mixture evenly over surface of the pan. The oil should almost cover the potatoes. Make sure the oil isn't too hot so the potatoes doesn't burn. Cook until the potatoes are fork tender. Remove from pan with a slotted spoon or spatula into a medium mixing bowl (you may want to place in a colander to allow it to drain more oil). Fold in beaten egg.
- Warm up 2 tablespoons olive oil over medium heat in a non-stick frying pan. Pour potato-egg mixture into pan spreading evenly over surface of pan. Cook omelet lifting up on one side after a few minutes to see if the omelet has slightly browned. (The middle won't be cooked all of the way.)
- Now, here's the tricky part but don't be nervous. When the omelet has browned on the bottom, it is time to turn over. Place a plate over the top of the skillet and over the sink, place one hand on top of the plate and the other hand on the skillet handle. Quickly turn the frying pan over and turn the omelet out onto the plate. (Some egg mixture might fall out, but don't fret. It happens!).
- Return the skillet to the stove and add just enough oil to cover the bottom and sides of the pan. Slide the omelet back into the skillet and continue cooking for 3-4 more minutes. Remove from heat and transfer to a large plate.
- Cut into 6-8 slices (like a pie) and serve as a light dinner or appetizer.
Thanks for checking out my Tortilla Espanola post. Check out my full collection of Breakfast articles, and get more Breakfast recipes by Ashton Swank, Ashley Johnston, Mariah Leeson, Tammy Mitchell and Tauni Everett.
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