The Spanish omelette is another recipe of Spanish cuisine very much appreciated. It is a great appetizer (or meal) for breakfast, lunch and dinner, and you will no doubt find many Spanish potato omelettes during your trip to Spain. Like croquetas, you can find them in almost all bars and in various qualities and flavors. The best are made with onion and slow-cooked caramelized potatoes in olive oil, which then creates a soft-sweet center after you have added the egg. It is cooked in a thick omelette, almost like a cake. You will also be able to see a tasty Spanish snack: a slice of omelette crushed between bread to make a bocadillo (sandwich).
Tortilla espanola is similar to Italian omelette. Potatoes are the star, but the tortillas welcome the variation. If you have a mandoline, it would be a great time to use it.
INGREDIENTS:
1-3 / 4 cups of vegetable oil for frying (you can use simple olive oil, not a great extra virgin) Potatoes from 1-3 to 4 pounds (about 5 medium) peeled 2-1 / 4 teaspoon. coarse salt 12 to 14 ounces. onions (2 to 3 medium), diced 5 cloves of medium garlic, coarsely chopped (optional) 6 large eggs 1/8 teaspoons. freshly ground black pepper (optional)
INSTRUCTIONS:
In a 10-1 / 2 "nonstick pan at least 1-1 / 2 inches deep, heat the oil to medium-high while the oil is heating, thinly slice the potatoes, about 1/8 inch. Transfer to a bowl and sprinkle 2 teaspoons of salt, distribute well.
When the oil is very hot, gently pour the potatoes into the oil with a slotted spoon or a slotted spoon (a slice of potato vigorously sizzles around the edges without browning). Fry the potatoes, turning them from time to time (trying not to break them) and adjusting the heat so that they sizzle but are not crisp or brown. Put a sieve over a bowl or flat plate with paper towels. When the potatoes are tender, after 10-12 minutes, transfer them to the sieve.
Add the onions and garlic (if using) to the pan. Fry, stirring occasionally, until the onions are very soft and translucent but not browned (you might need to lower the heat), 7 to 9 minutes. Remove the pan from the heat and, transfer the onions and garlic to the sieve or plate with the potatoes. Drain the oil from the skillet, reserving at least 1 Tbs. and wipe out the pan with a paper towel so it�s clean.
In a large bowl, beat the eggs, 1/4 tsp salt, and the pepper (if using) with a fork until blended. Add the drained potatoes, onions, and garlic and mix gently to combine with the egg, trying not to break the potatoes.
Heat the pan to medium height. Add the spoon of oil put aside previously. Let the pan and the oil become very hot (it is important that the eggs do not stick), then pour the mixture of potatoes and eggs, distributing it evenly. Cook for 1 minute and then lower the heat to medium-low, cooking until the eggs are completely fixed at the edges, halfway in the center, and the tortilla slips easily into the pan when it gives a shock, from 8 to 10 minutes . You may need to move the tortilla slightly with a knife or a spatula.
Prepare a flat plate without a wide edge as much as the pan upside down on the pan. Lift the pan from the stove and, with one hand against the plate and the other holding the pan handle, turn the pan upside down so that the tortilla is placed on the plate (it should fall right out). Put the pan back on the fire and slide the tortilla inside, using the skimmer to push the potatoes back under the eggs while the tortilla slips off the plate. Once the tortilla is returned to the pan, fold the edges in and out (to smooth the sides). Cook until a skewer inserted in the middle is clean, warm and without eggs cooked on it, another 5-6 minutes.
Transfer the tortilla to a serving dish and allow to cool for at least 10 minutes. Serve hot, at room temperature or slightly cool. Cut into wedges or small squares, attaching a toothpick into each square if you want to serve as an appetizer.
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