Spanish Omelette

This is a recipe that we came across in Fuerteventura where it is locally known as Tortilla De Patatas. We use this recipe whenever we have nothing in the fridge. It contains three very basic ingredients, eggs, potatoes and onion, plus a generous glug of olive oil. As budget food goes, this ranks right up there with the best. Feed you family a delicious, nutritious meal for a couple of euros. The ingredients listed will make enough food for four people if served with a green salad.

NOTE: It takes a few attempts to perfect the blending and flipping of a tortilla, but even the earlier attempts, which can be a bit messy, taste delicious. 

 

Ingredients

• 6 Eggs (We use free range not only because they taste better but because they add a wonderful colour to the finished dish.)
• About 0.5 Kgs (1.25 lbs) Potatoes peeled and sliced, you need a waxy potato for this recipe so main season Roosters are perfect.
• 1 large or two medium white onions, sliced
• A generous glug of olive oil.

 

Method 

• Add the olive oil to a hot pan, you will need enough to cover the potatoes. 
• When the oil is hot, add the potatoes, turn down the heat to medium and cook, you’re not making chips but you want the potato cooked through, this will take about 20mins.
• While the potatoes are cooking, add the onion to a separate pan on a medium heat, sauté until caramelised (About 15mins) You may need to add a splash of water to the pan to prevent the onions burning. 
• While the onions and potatoes are cooking, beat the eggs in a mixing bowl.
• Add the caramelise onion to the egg once it is done 
• When the potatoes are cooked, drain them. (I use a colander and collect the excess oil to use again) 
• Give the potatoes about 5 minutes to cool, then add them to the egg and onion and stir them in gently.
• (NOTE: It is important that the potato is sufficiently cooled so it doesn’t begin to scramble the eggs)
• Add salt and pepper and then (The big secret, and trust me on this) Set the mixture aside for about fifteen minutes.
• After fifteen minutes, gently tip the mixture onto a pan at low to medium heat. Cook for about seven minutes, gently sliding a spatula beneath to ensure the tortilla is not sticking to the pan. 
• To flip the tortilla, take a big plate (Bigger then the frying pan) flip the tortilla onto the plate, it will be runny, but thats fine. 
• Slide the flipped tortilla back onto the pan to cook the second side for another seven or eight minutes, or a little longer if you rather it well done. 
• Once cooked, flip it back onto the plate and allow it to cool for ten minutes before serving. 
• We like to serve it with a green salad.