Traditional Spanish Omelette Just Like in Spain скачать в хорошем качестве

Traditional Spanish Omelette Just Like in Spain

The Spanish omelet—tortilla española or tortilla de patatas, is a thick, rustic egg dish that’s all about simplicity and comfort. Served hot, warm, or cold, the Spanish omelet works just as well for breakfast as it does for lunch, dinner, or tapas, often cut into wedges or small squares and enjoyed with nothing more than good bread and maybe a glass of wine. Ingredients Potatoes - enough to fill your pan (see video) 1 large onion (Spanish if possible) 6 eggs Olive oil (generous amount) Salt Method Peel and chop the potatoes into medium, even pieces, half a centimeter thick. Slice the onion. Fill the pan with potatoes until slightly overflowing — this is the correct amount for the pan size. Add the potatoes to a pan with a generous amount of olive oil, then add the onion. Turn the heat up high to start, then reduce to medium-low once hot. The aim is to soften the potatoes, not brown them. Season with 1–1½ teaspoons of salt and cook gently for 10–12 minutes, stirring every couple of minutes. Light caramelisation is fine. Crack the eggs into a bowl, add a small pinch of salt to each yolk, and whisk lightly. Strain the cooked potatoes and onion through a sieve and let them drain for a few minutes. Reserve the oil. Add the warm potatoes and onion to the eggs and gently mix until fully combined. Leave to rest for 5–10 minutes so the egg absorbs into the potatoes. Heat a non-stick pan over medium heat and add a small drizzle of the reserved oil. Add the mixture, gently flatten it, and cook for 4–5 minutes. Shape the edges with a spatula and shake the pan occasionally to prevent sticking. Place a plate wider than the pan on top and flip the tortilla in one swift movement. Add another small drizzle of oil to the pan and carefully slide the tortilla back in letting gravity do most of the work. Cook for a further 4–5 minutes. Flip onto a plate lined with paper towel to absorb excess oil. If desired, flip again onto a clean plate so the best side is facing up.