Spanish Omelette (Tortilla De Patatas) (Spain)

UmmBinat's Note:

POSTED FOR ZAAR WORLD TOUR 5. Along with paella, the ubiquitous tortilla de patatas - is perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting tapas bar that does not feature tortilla in its repertoire. As delicious as it is versatile, this Spanish staple lends itself to countless variations according to personal taste. Some cooks mix in mushrooms, beans, spinach, and tomatoes, while others choose to omit the onion and instead cover the tortilla in tomato sauce. Others still would never dream of serving the tortilla without heaping mounds of mayonnaise. Each region, and each tapas bar, will have its own variation of the traditional tortilla. This delicious tapa can be served warm or cold. From http://www.spain-recipes.com.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Serves: 4

Yield: 4.0

• 1/2 pint olive oil
• baking potato, peeled, sliced and lightly sprinkled with salt
• 1/2 yellow onion, chopped
• 3 garlic cloves, minced
• 5 eggs
• salt
• lemon (optional)

Directions:

1. Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter.
2. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes.
3. Add the onions and garlic and cook until the potatoes are tender.
4. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.
5. Meanwhile, in a large bowl, whisk the eggs with a pinch of salt.
6. Add the potatoes, and stir to coat with the egg.
7. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.
8. Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil).
9. Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side.
10. Cook until completely set.
11. Allow the omelette to cool, and then cut it into wedges.
12. Season it with salt and sprinkle with lemon juice to taste if using.
13. Serve warm or at room temperature.

Reviews

[awalde]

Thanks for the tortilla, we had a wonderful meal.
I used about 3 tablesspoon of oil as my pan is quite new and "non sticky". The quantity of garlic was perfect: strong enogh, but not too much.
This tortilla can be carry very easly at work for a nice lunch!

[weekend cooker]

Other than reducing the oil in half, and added a little diced ham I had on hand made as posted. Great Omelette !~! Kids loved it too. Nice and easy. Made for Zaar Stars..

[Um Safia]

Made & reviewed for Ramadan Tag 2009 in the NA*ME forum. My family loves a good Spanish Omelette, this was no exception. I made it as stated but feel that 1/2 pint of oil is a little too much so I reduced that my at least half I would say. I also added an extra clove of garlic & sprinkled a little smoked paprika over the top. Thanks UmmBinat for a great Suhor meal :)