Tortilla Espanola – Spanish Omelette2018-08-13
- Servings: 4
This is another egg based dish, tasty, nourishing and easy to cook. Unlike the Italian frittata or the French omelette – both made with eggs and a variety of ingredients and/or vegetables – the Spanish tortilla is done with eggs and potatoes only although some regions incorporate also peppers and onions, as in my recipe.
The thickness varies according to taste but it is usually thick and mainly served at room temperature (tapa or appetiser). It is quite a popular dish in Spain and, in bars, is served in a sandwich called Bocadillo.
If served as a main dish, accompany with a nice mixed salad of tomatoes, lettuce, cucumbers, spring onions….
- 6 large eggs (preferably free range and organic)
- 2 large or 3 medium potatoes, boiled whole then peeled and cut into bite size cubes*
- 1 large onion, finely chopped
- 1 red or green pepper, cut into small squares
- 3 tbsp of olive oil, or more if needed
- White pepper and salt, to taste
- 1/2 tsp of turmeric for colour and healthy supplement
- * or raw potatoes, peeled and cut into bite size cubes then deep fried
Heat the olive oil in a large frying pan which has an oven proof handle. When the oil is hot enough, add the onions and fry them until they are slightly caramelised. At this stage, add the peppers and the potatoes. Keep stir frying until the potatoes are slightly coloured .
While the potatoes are being fried, beat the eggs in a bowl, season with salt, white pepper and turmeric and pour over the potatoes when ready. Mix well then let the omelette cook on a low heat until the bottom and at least half of the eggs have solidified. At this point, remove the frying pan from the heat and place it under the grill to finish cooking the top.
When ready, slide onto a large plate and let it cool a bit before slicing and serving.