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LOCATION: Recipes >> Appetizers >> Tortilla de Patatas (Spanish omelet)

Print this Recipe    Tortilla de Patatas (Spanish omelet)


I change the amounts depending on the frying pan, I can't tell you
how much I use, but the omelet must be as big as the pan, and about
2 fingers thick.

Cut the potatoes and the onions in very thin slices. Put a lot of
oil in a teflon frying pan and slowly cook (don't fry) the potatoes
and onion until the potatoes are nice and soft ("purists" do the
potatoes and the onion separately). Remove the potatoes and onion
from the oil and mix with as many beaten eggs as necessary; add
salt. Remove the oil from the frying pan (there is no need to dry
with kitchen paper) and use it to cook the omelet over low heat.
With a knife peek to see if it's done underneath, and when so, flip
the omelet. The trick, if you don't know how to flip it, is to put
a bigger plate than the pan over the pan, hold the plate with one
hand, and with the other turn the pan upside down, then carefully
place the omelet (uncooked side down) back in to the pan an finish
cooking the omelet.

This is the basic tortilla, but you can make many variations adding
as well other things like pieces of chorizo, or spinach, or mushrooms,
or peas, or tuna, or cod, or shredded zucchini, or what ever your
imagination suggests you.

You can also make two thin ones and put one on top of the other
with a filling between them (for example, lettuce, tomato, smoked
salmon and mayonnaise).

The tortilla is easy and you can make tons of different tapas with


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