LOCATION: Recipes >> Spanish >> Patatas Bravas 04
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Patatas Bravas 04
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Tortilla Espaqola (Spanish Omelette)
1lb/450g potatoes, cut into small 1 to 2cm cubes
1 to 2 onions, chopped
6 eggs, beaten
salt
freshly ground black pepper
Fry the potatoes and onions in oil until starting to turn golden
brown, then remove from pan and drain well to remove excess oil.
Once potato and onion mixture cool, add to the beaten and seasoned
eggs and mix well. Heat a little olive oil in a frying pan and
add the egg mixture, swirling slightly and cook over a low to
moderate heat, until the bottom is quite firm and starts to brown.
Turn over omelette (To turn over omelette, place a large plate over
the pan, hold plate firmly in place and turn the whole lot over.
Quickly slide the omelette back into the pan) and continue cooking.
and allow to cook on the other side, slide tortilla from pan cut
into slices and serve.
It is very good served warm, and even better once cooled. The
finished omelette should be quite firm but with a soft interior,
and 1--2 inches thick. It is often served with fried green peppers.
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