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LOCATION: Recipes >> Appetizers >> Tortilla Espaqola (Spanish Omelette)

Print this Recipe    Tortilla Espaqola (Spanish Omelette)

1lb/450g potatoes, cut into small 1--2cm cubes
1--2 onions, chopped
6 eggs, beaten
freshly ground black pepper

Fry the potatoes and onions in oil until starting to turn golden
brown, then remove from pan and drain well to remove excess oil.

Once potato and onion mixture cool, add to the beaten and seasoned
eggs and mix well. Heat a little olive oil in a frying pan and
add the egg mixture, swirling slightly and cook over a low to
moderate heat, until the bottom is quite firm and starts to brown.

Turn over omelette (To turn over omelette, place a large plate over
the pan, hold plate firmly in place and turn the whole lot over.

Quickly slide the omelette back into the pan) and continue cooking.
and allow to cook on the other side, slide tortilla from pan cut
into slices and serve.

It is very good served warm, and even better once cooled. The
finished omelette should be quite firm but with a soft interior,
and 1--2 inches thick. It is often served with fried green peppers.


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5 of 7 people found the following review helpful:
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A taste of Espaņa, November 8, 2004 - 06:10 PM
Reviewer: Celeste from Seattle, WA USA
I recently traveled to Spain and fell in love with the Tortilla (Spanish omelette). I was very pleased to find such an easy recipe online and had to try it. Well, the dish was gone in minutes and I've been asked to make more! The flavor and texture are exactly as I remember in Spain. Thanks!

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3 of 5 people found the following review helpful:
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Yum!, November 15, 2004 - 06:31 PM
Reviewer: Keb03833 from NH USA
Hi, I find it kind of funny reading this recipe. I'm at this site looking for recipes for my family consumer science class and found this AWESOME recipe. My Father, almost every Sunday he makes this same thing and I LOVE IT! I don't think he even knew it was spanish! heehee.

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