Spanish Omelette - Tortilla Espaola Recipe

How to make it

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• •Peal the potatoes and put them under tap water, then cut them into small pieces. Take the onion and peal it, then cut it in slices and put it together with the potatoes.
• •Take a new pan or one that is only used for omelettes and pour some olieve oil in it (see the picture). Turn the fire into medium. When the oil starts getting hot put the potatoes and onion in the pan.
• •Take a wooden spoon and keep on moving it. After 5-8 minutes pour some salt and drop the fire to minimum. Then put a cover on the pan (if it has holes is better)
• •Keep on stirring every 3-5 minutes. If the mixture gets stick to the pan, something has gone wrong… the onions and potatoes should slide inside the pan.
• •Depending on the potatoes (each kind needs different time for cooking) it will take between half an hour to 45 minutes to have it ready. When you see the texture soft and breaky turn the fire off.
• •Scramble 4-5 eggs (depending on size) inside a bowl.
• Take the onion/potatoes from the pan into the bowl caring that the oil stays in the pan. Use tool with holes to do that. Stir it all up.
• •Put the oil of the pan inside a recipient. Clean the pan and pour back 3 spoons of this oil, making sure it gets all over the pan and borders. Drop the mixture into the pan when it’s starting to get hot. The fire should be medium-high. Spread the mixture all over the pan and keep on moving the pan to see that it doesn’t get stick to borders and bottom. Turn the fire into low intensity.
• •After 5 minutes aprox. Turn the omelette upside down. Leave the omelette out of fire and pour 3 oil spoons. Put back into the pan and cook the other side. Keep the fire low. After 5 minutes aprox. it will be finished!