Saturday, December 22, 2007

Recipe for Spanish Potato Omelette

This week's recipe is Spanish potato omelette (tortilla de patatas). I've tried making tortilla a few times without much success, but maybe some of you will have better luck. Most Spaniards can whip these up with no problem, once they get the hang of it. The recipe below is a simple version and makes enough for 3 to 4 people.

Tortilla de Patatas


4 eggs
1/2 kilo of potatoes (about 1 pound)
One cup of olive oil

-- Wash and peel the potatoes. Slice thinly (about 1/4 inch thick or thinner). Heat olive oil in a pan and add the potatoes with salt to taste. Fry until golden, stirring occasionally. Remove from the oil and place on paper towels to remove excess oil.

-- Beat the eggs with a little bit of salt and add the fried potatoes. Mix well.

-- Heat about two tablespoons of olive oil (or enough to cover the pan). Add the potato and egg mixture. Gently shake the pan occasionally to keep the omelette from sticking. Once the omelette is set, place a plate over the top and carefully flip the omelette over onto the plate. Slide it back into the pan to cook the other side. You may continue flipping the omelette, using the plate technique, until both sides are golden.

Some people like to add thinly sliced onions to the tortilla. You may also try adding small pieces of chorizo, spinach, or wild mushrooms.

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