Spanish Omelet with Potatoes (Tortilla)

Beaten eggs and potatoes are the basis of a delicious Spanish omelet or Spanish tortilla (Mexican tortilla is another dish, it’s a thin corn tortilla). Traditional Spanish omelet is made with potatoes, eggs, and onions. You can add other ingredients to your omelet with potatoes, such as garlic or paprika.

Ingredients

Directions

Peel the potatoes and cut into circles about 5 mm thick. Pour the oil into a deep, heat-resistant skillet (preferably one with a non-stick coating). Add the potatoes and cook in oil over a low simmer for about 15 minutes. Put soft potatoes (check readiness with the edge of a knife) with a slotted spoon on a plate.
Peel the onion, cut into 4 pieces, and then cut into strips. Drain almost all the oil from the pan (you can strain it and use it again, but this is still not advisable). Fry the onion with a pinch of salt over low heat until golden brown. Stir in potatoes and cool.
Beat the eggs with a fork, pour into the potatoes and onions, salt, and pepper. Mix everything carefully, being careful not to break the potato pieces as much as possible. Preheat oven to 200 degrees. Heat a spoonful of oil in a skillet carefully spread the egg and potato mixture and spread it evenly over the surface of the skillet. Reduce heat to moderate and sauté the omelet with potatoes and onions for 6-10 minutes.
Place the skillet in the oven for another 10 minutes and bake in the tortilla until golden brown. Cool slightly and cut.
(You can only cook a Spanish omelet with potatoes in a skillet – fry on one side, turn on a plate, put back in the pan, and fry the other side of the tortilla.)
This is another version of the tortilla. Spanish-style potato omelet is cooked with paprika in a pan for 20 minutes, and the top is baked under a preheated broiler.

Enjoy your meal!

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