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Instructions:
1. Prepare the Potatoes and Onions:
- Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. If you prefer, you can cut them into small cubes, but traditional Tortilla Española is usually made with sliced potatoes.
- Thinly slice the onion. The onion will add a subtle sweetness and depth of flavor to the omelette.
2. Cook the Potatoes and Onions:
- Heat the olive oil in a large non-stick skillet over medium heat. You want enough oil to cover the bottom of the skillet and coat the potatoes, so don’t be afraid to use a generous amount.
- Add the sliced potatoes and onions to the skillet. Season with a pinch of salt. Cook the potatoes and onions over low to medium heat, stirring occasionally, for about 20-25 minutes until they are soft and tender. You don’t want to fry the potatoes to a crisp; instead, they should be soft but not falling apart.
- Once cooked, remove the potatoes and onions from the skillet and drain them in a colander or on a plate lined with paper towels to remove any excess oil.
3. Beat the Eggs:
- In a large bowl, crack the eggs and beat them well with a fork or whisk. Season with salt and pepper to taste.
- Gently fold the cooked potatoes and onions into the beaten eggs, making sure the mixture is well combined but not over-mixed. Let it sit for a few minutes to allow the flavors to meld.
4. Cook the Tortilla:
- In the same skillet, heat a tablespoon or two of olive oil over medium heat. Once the oil is hot, pour the potato, onion, and egg mixture into the pan, spreading it evenly.
- Let the tortilla cook for about 5-7 minutes without stirring, allowing the edges to set. You’ll notice the eggs begin to firm up around the sides while the center remains a bit runny.
- To flip the tortilla, place a large plate over the skillet and carefully invert the pan so the tortilla lands on the plate. Then, slide the tortilla back into the skillet to cook the other side. This flipping technique might take a little practice, but it’s the key to achieving that perfect golden crust.
- Cook for another 4-5 minutes until the tortilla is fully set and golden brown on both sides. The interior should be soft and slightly custardy, while the outside should be firm and lightly browned.
5. Serve:
- Once the tortilla is cooked through, remove it from the skillet and let it rest for a few minutes before slicing.
- Serve warm or at room temperature. The Tortilla Española is delicious on its own or with a side of fresh salad, bread, or even a drizzle of tomato sauce.
Tips for the Perfect Tortilla Española:
- Use a Non-Stick Pan: A good non-stick pan is crucial for this recipe, as it helps prevent the tortilla from sticking and makes flipping much easier.
- Don’t Rush the Cooking: Cooking the potatoes and onions slowly over low heat is essential to achieve the right texture. Rushing the process will result in undercooked potatoes or overly crisped onions, which can affect the final dish.
- Egg Consistency: Be careful not to overcook the eggs. You want the tortilla to be set but still slightly creamy in the middle, not dry.
- Room Temperature: Tortilla Española is often served at room temperature or even cold. Let it rest for a few minutes after cooking, and feel free to make it ahead of time for a picnic or lunch the next day.
- Optional Variations: While the classic recipe calls for just potatoes and onions, some variations include adding bell peppers, chorizo, or even cheese. However, the simplicity of the original recipe is what makes it so special.
Why Tortilla Española is a Spanish Favorite:
The Tortilla Española is more than just a dish; it’s a culinary institution in Spain. It’s often served as a tapa in bars across the country, enjoyed with a glass of wine or beer, and it’s common to find families sharing a slice as part of a picnic or casual meal. The layers of flavor from the creamy potatoes, sweet onions, and eggs create a dish that feels both familiar and special.
The beauty of the Tortilla Española lies in its versatility—it can be enjoyed at any time of day and is perfect for any occasion. Whether you’re making it for a simple dinner, as part of a Spanish-themed meal, or for a weekend brunch, this dish will never disappoint.
By recreating the Tortilla Española in your own kitchen, you’re not only making a delicious meal but also experiencing a piece of Spanish culinary history. So grab your pan, whisk up some eggs, and treat yourself to the iconic flavors of Spain with this classic Spanish Potato and Onion Omelette.
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