Spanish Omelette - Tortilla Espanola
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.
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.
you want to enjoy Southern Spain, learn Spanish and
Mediterranean cooking, whilst having a wonderful break
away from it all then .
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for Spanish Omelette
g (1 lb) small waxy potatoes, peeled
1 Spanish onion or 1½ English onions
3 tbsp vegetable oil
salt and freshly ground black pepper
flat leaf parsley, to garnish
to make Spanish Omelette
the potatoes into thin slices and the onions into
2 tbsp of the oil in a 20cm (8in) heavy-based frying
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.
a large bowl, beat together the eggs.
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.
the remaining oil in the frying pan and cook the mixture
very slowly until it is almost set - about 10 minutes.
a large plate upside down over the pan, invert the
tortilla on to the plate, and then slide it back into
for 2 - 3 minutes more.
the tortilla again on to a plate ready for serving.
into wedges and garnish with flat leaf parsley.