Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Spanish Omelette - Tortilla Espanola

This Spanish Tapas recipe for Spanish Omelette (Tortilla Espanola) comes from Chef Ewa of Finca Alta Cocina, a wonderful newly opened country house in Southern Spain with its own cookery school, swimming pool and six acres of grounds offering relaxing holidays and superb food, with or without cooking classes.

Finca Alta Cocina

Finca Alta Cocina, located in one of the sunniest parts of Spain, comprises two houses and is in delightful countryside close to Algodonales in Andalucia. It provides first-class but affordable bed and breakfast accommodation at the heart of a beautiful area where you can go bird watching, wildlife spotting, walking, horse riding, cycling, hot-air ballooning or simply relax by the pool.

If you want to enjoy Southern Spain, learn Spanish and Mediterranean cooking, whilst having a wonderful break away from it all then . . . read more

Ingredients for Spanish Omelette

250 g (1 lb) small waxy potatoes, peeled
1 Spanish onion or 1½ English onions
3 tbsp vegetable oil
6 eggs
salt and freshly ground black pepper
flat leaf parsley, to garnish

How to make Spanish Omelette

  • Cut the potatoes into thin slices and the onions into half rings.
  • Heat 2 tbsp of the oil in a 20cm (8in) heavy-based frying pan.
  • Add the potatoes and onions and cook over a low heat (to prevent browning) with a lid on. Stir occasionally and cook until the potatoes are cooked through - about 25 minutes. Remove from the heat.
  • In a large bowl, beat together the eggs.
  • Stir the sliced potatoes and onions into it, add salt and pepper, and gently mix together.
  • Let it stand for 5 minutes so that the potatoes and onions absorb the egg.
  • Heat the remaining oil in the frying pan and cook the mixture very slowly until it is almost set - about 10 minutes.
  • Place a large plate upside down over the pan, invert the tortilla on to the plate, and then slide it back into the pan.
  • Cook for 2 - 3 minutes more.
  • Invert the tortilla again on to a plate ready for serving.
  • Cut into wedges and garnish with flat leaf parsley.

Serves 6

Chef Ewa