spanish omelette

Spanish tortilla or tortilla española is basically a Spanish omelette with potatoes and eggs cooked gently in olive oil. This dish is traditionally served at room temperature or cold as a tapa, but it is great for any meal of the day. Leftovers will last in the fridge for a good 3 days!

Easy Spanish Tortilla Recipe

eggs

Salt

tsp sweet Spanish paprika, (optional)

extra virgin olive oil

lb russet potatoes

yellow onion, (peeled, halved and sliced cross-wise)

scallions, (trimmed, chopped (both white and green portions))

In a big bowl, whisk together the eggs, salt, and paprika. Set aside for now.

Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil in the skillet over medium-high heat until shimmering but not smoking.

Add the potatoes, onions, and scallions to the oil (at first, they won&#039;t all seem to fit, but with a little stirring, they&#039;ll compress as they cook). Lower the heat immediately to medium-low and watch to control the heat and make sure it continues to gently bubble. Cook for 25 minutes, stirring occasionally, until the potatoes are very tender.

Use a heat-safe strainer over a heat-safe bowl to drain the olive oil (reserve the oil aside for now).

Season the potatoes well with kosher salt and add them to the egg mixture in the bowl.

Turn the oven broiler on.

In the skillet, heat 3 tablespoons of the reserved olive oil over medium heat. Pour in the egg and potato mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until you see the edges of the omelette begin to set and firm up then put the pan under the broiler to finish cooking. Broil for about 5 minutes, watching carefully until the eggs are cooked through and the top of the omelette browns slighlty (see notes if you prefer to finish cooking on stovetop).

Allow the tortilla a few minutes before serving.

To serve, invert the tortilla onto a large serving platter (you may need to loosen the edges using a spatulla). Cut into 6 slices and serve.

https://content.jwplatform.com/videos/5JAZRIct.mp4

Spanish Tortilla

With this easy-to-follow recipe your kids can treat you to breakfast... get printing off copies now

Omelette wedges

spring onions

new potatoes

rashers smoked bacon

tbsp sunflower oil

tsp English mustard (ready-made rather than powder)

mature cheddar

tomatoes

Finely chop the spring onions and set aside. Thickly slice the potatoes (there is no need to peel them first), then boil in a pan of lightly salted water for 10 mins until just tender. Drain.

Meanwhile snip the bacon into pieces with scissors. Heat a frying pan with 1 tsp oil, then stir-fry the bacon until it turns pink. Add the spring onions to the pan, stir briefly for a couple of secs to slightly soften, then tip the bacon and onion into a bowl. Wash and dry the frying pan.

Break the eggs into a bowl, then whisk with the mustard and a little salt and pepper. Make sure you don’t get any shell into the mix. If you are worried you might, you can break the eggs into a cup, one at a time, before adding to the bowl – or ask an adult to break them for you.

Grate the cheese and add half to the egg mixture with the cooked bacon, onions and potatoes. Gently stir to mix everything. Heat 2 tbsp oil in the pan; when it is hot, pour in the mixture, then stir a couple of times as it sets on the base of the pan to start it cooking.

Turn on the grill so it has time to heat up. Leave the omelette to cook, undisturbed, over a low heat for about 6 mins. Meanwhile, cut the tomatoes into wedges, scatter over the omelette and sprinkle with the grated cheese.

When the omelette seems set on the base, but is still a little eggy on top, put the frying pan under the grill to cook the last of the egg mixture and melt the cheese. Cool for 5 mins, then turn out of the pan. Cut into wedges and serve with ketchup, toast, tea and orange juice for a delicious family breakfast.

Make a classic Spanish omelette filled with pan-fried potatoes and onion. It makes a delicious light vegetarian meal or an easy tapas dish

Spanish tortilla

white onion, sliced

olive oil

butter

waxy potatoes, peeled, quartered and finely sliced

garlic

eggs, beaten

flat-leaf parsley, chopped,

baguette, sliced

tomatoes,

Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.

Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.

Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.

Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.

Potato, pancetta, eggs and cheese combine in this classic brunch recipe, perfectly crispy on the outside and fluffy on the inside

Hash browns with gruyère & pancetta

Maris Piper or King Edward potatoes

onion

pancetta

gruyère

parsley

roasted cherry tomatoes and mushrooms, to serve (optional)

Peel the potatoes, cut them into large chunks and put them in a saucepan of cold salted water. Bring to the boil and simmer for 15 mins until just cooked (do not overcook or the potatoes will absorb too much water).

Meanwhile, heat 1⁄2 tbsp of the olive oil in a small pan. Add the onion, garlic and a pinch of salt, then cover and cook over a low heat for 15-20 mins until the onion is soft and starting to caramelise. If the onion starts to catch, add a splash of cold water. Remove the onion and garlic, then fry the pancetta in the same pan until the fat has melted and the pancetta is crisp.

Drain the potatoes and allow to steam-dry. Once cool enough to handle, chop the potatoes into 1cm dice and mix in a bowl with the pancetta, gruyère, parsley, beaten eggs, onion and garlic. Season generously with black pepper.

Heat 1 tbsp of the oil in a large non-stick frying pan. Gently tip in the potato mixture and press down with the back of a large spoon. Fry over a medium heat for 15 mins until the bottom is golden brown. Tip the hash brown onto a plate, then slide back into the pan, cooked-side up. Cook for another 15 mins until golden and hot. Serve with roasted tomatoes and mushrooms, if you like.

Tortilla de Patatas or either known as Spanish Omelette or Tortilla Española is a traditional dish from Spain that is made with basic simple ingredients like eggs potatoes and onion. The potatoes and onion are cooked in extra-virgin olive oil.  It is simply delicious and a crowd-pleaser.

Tortilla de Patatas - Spanish Omelette - Tortilla Española

potatoes (about 650 grams)

onion (, thinly sliced)

Peel potatoes, cut in half and then in quarters. Cut into ? inch (3mm) slices.

Cut onion into thin slices.

In a 9.5 inch (24cm) non-stick frying pan heat olive oil over medium-high heat. Add potatoes and onion, add salt to taste and reduce heat to medium. Cook for about 10-12 minutes until potatoes are fork tender but not brown.

Remove from pan with a slotted spoon and place into a sieve over a bowl to let the oil drain. Let cool slightly. The olive oil&nbsp; can be strained and reused.

Meanwhile crack eggs into a large bowl. Season with salt and whisk to combine. Add cooled potatoes and onion and stir to combine.

Heat 1 tbsp of olive oil into the non-stick pan and add potato and egg mixture. Stir the mixture to get some cooked egg on top. Press slightly and let the tortilla cook for 5-6 minutes. Tuck the edges in and place a larger plate on top of the pan. Flip the tortilla onto the plate and slide the tortilla back into the pan.

Now depending on your taste preferences if you want it more moist and runny or more cooked inside cook the tortilla for 2-4 minutes more. Invert onto a serving plate and let sit for a few minutes.

Serve tortilla warm alongside some fresh salad and crusty bread. Enjoy!

There’s nothing easier than making a Spanish tortilla or tortilla espanola with potato chips. Yes, you heard me: POTATO CHIPS. You’ll save time and end up with a delicious meal (and tasty leftovers, too)!

Spanish Tortilla with Potato Chips

Diamond Crystal kosher salt

black pepper

potato chips cooked in avocado oil, (about 5.5 ounces)

onion, (thinly sliced)

Whisk the eggs, 1 teaspoon Diamond Crystal kosher salt, and pepper in a large bowl until frothy.

Fold the potato chips into the eggs and let them sit for about 5 to 10 minutes or until the potato chips soften slightly.

While the chips soften, heat an oven-safe 10-inch cast iron or carbon steel skillet with 2-inch sides over medium heat.

When the pan is hot, pour in the oil and add the onions and a light sprinkle of Diamond Crystal kosher salt. Sauté, stirring frequently, until softened, about 5 minutes.

Pour in the egg and potato chip mixture and use a spatula to distribute the onions and smooth everything into a uniform layer. Cook, shaking the pan, until the bottom is set, about 3 minutes.

Heat the oven broiler to high, with the oven rack 4 to 5 inches from the heating element.

Place the pan under the broiler and cook until the top is just cooked through and the center is still slightly moist, about 2 to 3 minutes.

Serve warm or at room temperature and cut into wedges!

https://content.jwplatform.com/videos/Y9kpMk6H.mp4

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