Tortilla Espanola Recipe | Tortilla De Patatas | Spanish Potato Egg Omelette Recipe with step by step photos and video.

Tortilla Espanola is a traditional Spanish dish that can also be served as a main dish. This egg based meal is sometimes referred to as Spain's national cuisine. Let's talk about how to make delicious Spanish egg omelet at home today.

Tortilla Espanola - About

Tortilla Espanola is a traditional Spanish omelette. Potatoes, eggs and extra virgin olive oil e the basic ingredients, but bell peppers, zucchini, and ham can be used in some variations. It's a versatile meal that may be served as an appetizer, main course, or as a lunch box filler for your kids. It is important to remember that tortilla espanola is a common sight at Spanish cafes and bars and is commonly served as an appetizer or tapa.

Spaniards consider it as a national dish, and it has an important position in Spanish cuisine. The omellette can be cooked ahead of time and consumed hot or at room temperature. In Spanish speaking nations, it is known as tortilla de patatas, tortila de papas and tortilla espanola.

This recipe came from a collection of magazine clipping that I've kept for years. When I'm in the mood to try something new, I'll look in that box first. Today, my attention was drawn to a brightly colored omelette, and the image was so appealing that I had to try the recipe right away. Then I tried it and it turned out to be very tasty. I decided to share the recipe with you as soon as I could.

Only a few ingredients, like as eggs, potatoes, and olive oil, are required for the traditional preparation of tortilla espanola. To make this thick omelet, the potato chunks are first deep fried until soft and silky, then combined with well seasoned eggs.

I apologize for not blogging in a few weeks. I slipped in my kitchen and suffered a minor ankle fracture. As a result, I won't be able to stand for a long after that, but I'll come back to regular posting as soon as possible.

Tortilla Espanola - Pro tips

One of the most significant ingredient of preparing tortilla espanola is potatoes, however there is no set thickness for them. You can make thick pieces, thin slices or long strips out of them. However, I believe that thinly sliced potatoes cook more quickly and uniformly.
When considering the expense of olive oil, many individuals use very little oil for frying the potatoes. It's fine to fry the potatoes in less oil, but make sure they're evenly done. Never substitute any other oil for olive oil because it will alter the flavor of our food.
In addition to potatoes and onion, zucchini, bell peppers, yam and other vegetables can be included to make tortilla espanola more enticing.
To achieve consistent seasoning throughout the dish, I seasoned the eggs before cooking it. While frying the potatoes, I also added some salt so that the potato pieces absorb enough salt while cooking; otherwise, the potatoes would be tasteless.
A tortilla espanola can be prepared in a variety of ways, either as a thick block or with a runny middle. Personally, I prefer a fully cooked omelet, so I cooked it fully.

How To Make Tortilla Espanola

Tortilla Espanola Recipe | Tortilla De Patatas | Spanish Potato Egg Omelette Recipe

Spanish Style Potato omelette

Preparation time: 10 minutes | cooking time: 20 minutes | Total time: 30 minutes

Ingredients

6 medium eggs
2 medium potatoes, peeled and thinly sliced
1 medium white onion, peeled and thinly sliced
1/4 cup red bell pepper (red capsicum), sliced and deseeded
1/4 cup yellow bell peppers(yellow capsicum), sliced deseeded
1/4 cup green bell peppers (green capsicum), sliced deseeded
Salt to taste
1/4 cup olive oil

Tortilla de patatas preparation with step by step pictures

I used two medium starchy potatoes to make tortilla espanola. I cleaned the potatoes thoroughly in fresh water to remove any dirt or debris from the skin, then used a vegetable peeler to peel off the skin. Next step is to chop the potatoes, which can done in wedges or thin slices. Today, I prefer to cut tiny, equal slices. Cutting the potatoes into small, equal pieces will ensure that they cook evenly and uniformly.
You can begin cooking once we've finished slicing the potatoes. Heat a pan over high heat and pour in 3/4 cup extra virgin olive oil once the pan is heated.
Wait until the oil is hot, then put the potato slices carefully. Allow the potato chunks to cook over medium heat until they are cooked through and browned on the edges. Remember to stir occasionally; otherwise, the potatoes near the bottom will boil faster, leaving the rest uncooked or half cooked.
Further put thinly sliced onion and mix well. The onions can be added with the potatoes, but I cut the onion so thinly that it could burn while the potatoes were cooking, so I decided to add them afterwards. If you don't want to use the onion, you can leave it out, onion is an optional ingredient.
Wait until the onion has softened and became translucent. It should just taste two to three minutes. Then add 1/4 cup red, green and yellow bell peppers, all uniformly sliced.
Cook, stirring occasionally, until the bell peppers are tender. The bell peppers should never be overcooked; they should be slightly crisp after cooking. Pour one tablespoon of salty water. I like to season the vegetables with salt since I find that if I don't, my omelette is under seasoned. Turn off the stove.
The excess oil must then be drained through a sieve. This oil should be collected in a dry basin because it will be needed to make tortilla espanola. Allow the potato mixture to cool slightly before serving.
In a separate bowl, crack six medium-sized eggs. Season with salt to taste, keeping in mind that we used salt when frying the potatoes and other vegetables. As a result, only a fair pinch of salt should be added to the eggs to ensure that the salt is not overbearing.
Using a fork or a wire whisk, thoroughly mix the eggs.
Add the cooked potato and capsicum mixture. Make sure the eggs have cooled before adding.
Mix well.
Heat one fry pan over high flame. Reduce the flame to medium and pour one or two tablespoons of olive oil into the pan after it has heated up. I used the same oil that we used to fry the potatoes in. Note: Use a small and tall pan if you want a thick tortilla espanola.
Pour in the egg mixture and spread it out evenly. Cook it slowly until the bottom side is golden brown and the egg is almost done.
Place one large plate over the pan and turn it upside down so that the omelette is sitting on the plate with the cooked side facing up.
Place the pan on the stove top once more, and gently place the egg omelette on the pan, with the uncooked portion facing down. This method will prevent the omelette from cracking or crumbling while being flipped.
Cook the omelette over low heat and cook until it has set. Transfer to a plate once it has completely set.
Enjoy.