Tortilla Española - Spanish Omelette

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Recipe for a Spanish Omelette
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  • Although the color becomes a little red, I ad some red wine vinegar.
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  • The onion is 'optional'? and 'Cut into small pieces'? DOH! A traditional Spanish tortilla must contain sliced onion. And if you're microwaving for 20 minutes, you might as well be cooking on the stove top with the veggies covered in the best olive oil you can buy. (I believe that quality olive oil is the key!) After adding the cooked onions and potatoes to the whisked eggs, let the mixture soak for at least 15 minutes, overnight preferred. That's the way they make it in Madrid.
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  • One of the most common food allergies in infants is eggs.Infants usually have the opportunity to grow out of this allergy during childhood, if exposure is minimized. Allergic reactions against egg white are more common than reactions against egg yolks. details In addition to true allergic reactions, some people experience a food intolerance to egg whites. details
    details
    Food labeling practices in most developed countries now include eggs, egg products and the processing of foods on equipment that also process foods containing eggs in a special allergen alert section of the ingredients on the labels.
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Tortilla Española - Spanish Omelette

  1. 1. Tortilla Espa ñ ola (Spanish Omelette). By vBayon               This work is licensed under a Creative Commons Attribution- NonCommercial-ShareAlike 2.5 License .
  2. 2. Ingredients for 4 people <ul><li>6 small/medium floury potatoes </li></ul><ul><li>6 medium eggs </li></ul><ul><li>1 onion (optional) </li></ul>
  3. 3. Peel the potatoes
  4. 4. Cut the onion into small pieces
  5. 5. Cut the potatoes to thin slices <ul><li>Roughly the size of a 1 Euro coin (and a bit taller) </li></ul>
  6. 6. Mix onions, potatoes and oil <ul><li>And add 6 tablespoons of virgin olive oil into a glass bowl </li></ul><ul><li>Stir well and make sure all the thin potatoes are covered in oil </li></ul>
  7. 7. Microwave it! <ul><li>Microwave full power for 20 minutes, stirring every 4 minutes or until the potatoes are cooked </li></ul><ul><li>Cover the bowl with a plastic plate or something else as it will help to retain the moisture and cook the potatoes faster </li></ul><ul><li>Check around the 15 th min just in case to see if the potatoes are cooked. If you put less potatoes/onions, it will cook faster </li></ul><ul><li>Try the potatoes, they should be soft and will not taste of raw potatoes. Try a big piece, not a small one. </li></ul>
  8. 8. The potatoes & onions reduced in size after cooking <ul><li>The potatoes and onions are ready to be mixed with the eggs </li></ul>
  9. 9. Whisk the eggs & add them to the potatoes. Add some salt to taste.
  10. 10. Make the Tortilla!! <ul><li>Heat up 2 tablespoons of olive oil on a large non-stick frying pan (medium fire) </li></ul><ul><li>Make sure that the pan is non-stick and not scratched </li></ul><ul><li>Make sure that oil covers the whole surface of the pan before you add the mix </li></ul><ul><li>Add the mix and cook for 4/6 mins to make </li></ul><ul><li>Move the pan to make sure that the tortilla does not stick to the bottom </li></ul>
  11. 11. Turning the Tortilla <ul><li>Get a plate that fits nicely in the frying pan </li></ul><ul><li>On the top of a safe area (i.e. the sink), hold the plate with one hand and rotate the pan 180 degrees, so that the plate faces down </li></ul><ul><li>Put the tortilla back on the frying pan. Be careful as the other side is still runny. </li></ul>
  12. 12. Cook the other side <ul><li>4/6 minutes, medium fire </li></ul><ul><li>Make a cut with a knife and make sure that it is cooked properly (i.e. egg is not runny) </li></ul><ul><li>With the help of a wooden spoon, make sure that the tortilla takes a round shape </li></ul><ul><li>If the egg is not cooked properly, or the tortilla hasn’t got that nice brown colour, you can turn it and cook it for a bit longer </li></ul>
  13. 13. Leave to cool down for a bit and it is Ready to eat!
  14. 15. Remarks <ul><li>If you find it difficult to turn the tortilla over without making a mess, try to grill it a bit to cook the egg and make it more solid. However you must still turn it over and cook it as otherwise it will look like a quiche instead of a tortilla (see next slide) </li></ul><ul><li>Keep moving the pan so that the tortilla does not stick to the bottom, but it is better to have good frying pan </li></ul><ul><li>The frying pan should be non-stick </li></ul><ul><li>Instead of using the microwave, you could shallow fry the potatoes/onions in olive oil. I like the taste of the potatoes the microwave way, whereas the fried way the potatoes have more olive flavour as they suck up more oil, but it depends on how you fry them. </li></ul>
  15. 16. <ul><li>Grilling the tortilla is optional </li></ul><ul><li>Use only to pre-cook the top so it becomes less runny and the tortilla will be easier to turn </li></ul>

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