Spain / Breakfast
Tortilla Española
A tortilla española (or Spanish omelette) is a mixture of fried potatoes and onions set in eggs, fried to make a dish somewhat akin to a quiche which may be eaten like a pizza. The following recipe makes a 10-inch (25 cm) omelette that will feed from one to four persons.
Ingredients
- minced garlic1 tbsp
- vegetable oil or olive oil, about 1/4 cup plus 2 tbsp1/4 cup
- potatoes, medium6
- white onion1
- egg6
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Heat the garlic and a small amount of oil in a 10-inch frying pan until garlic is browned.
Add the rest of the oil and heat to about 375°F (200°C).
Cube or slice the potatoes and coarsely chop the onion; add to hot oil and fry until brown.
Strain the potatoes, onions, and garlic and reserve about 2 tablespoons oil.
Beat eggs in a separate bowl.
Add potatoes, onions, and garlic to beaten eggs and allow to sit for about 15 minutes.
Put reserved tablespoons of oil in original 10-inch frying pan and place over low-medium heat.
Add egg/potato/onion/garlic mixture to frying pan; fry, lifting up edges of tortilla española to allow uncooked egg to run underneath and cook.
Serve after cooked as a pizza with your choice of toppings: salsa, sour cream, shredded cheese, chives, etc., are all very good choices.
