Spanish Potato Omelette (Tortilla de Patatas)
Photo: Wikimedia Commons, CC BY-SA 2.5
Tortilla de patatas is often called the most typically Spanish dish, and it turns up as a tapa in bars across the country. Gently fried potatoes, never browned, give it a soft, creamy middle, while softened onion adds sweetness. The flip with a plate is the one tricky moment, and nailing it is part of the appeal. Leave the onion out if you prefer.
Instructions
Peel the potatoes, wash them, and dry them with a cloth. Cut them into 1 cm cubes or 2 mm slices, then wash and dry them again. Season with a little salt and toss to mix.
Heat the oil in a pan. When it is hot, fry the potatoes until cooked through but not browned. Drain off the oil and set the potatoes aside.
Dice or slice the onion and fry it until it turns translucent.
Beat the eggs in a large bowl with a small amount of salt until the mixture is smooth and even. Stir in the cooked potatoes and onion.
Heat 3 tablespoons of olive oil in an empty pan, or reuse the first pan once most of the oil has been poured out. When the pan is hot, pour in the egg mixture.
Cook for 7 to 8 minutes, until the underside is set. Place a plate over the pan and carefully flip the omelette onto it so the runny side faces up. This is the hardest step, so take your time.
Return the pan to the heat and slide the omelette back in, uncooked side down. Cook for a couple more minutes, then serve.
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