Nice to be back again after a long busy and joyous Eid celebration… Still not too late to wish Eid mubarak to all Muslims out there.
When “Tortilla” is mentioned, the first thing comes to my mind is the Mexican flatbread made of corn. This tortilla is usually a perfect compliment to Chicken Fajitas or classically eaten with creamy butter. However, in Spain Tortilla refers to an omelette, simply an egg omelette added with other ingredients like potatoes and onion. What an amazing discovery I made with my venture into international cuisine.
In Spain this omelette is known as Tortilla de Patatas which refers to potatoes of course. This delicious thick layers of potatoes and onion omelette can be eaten at any time of the day. It is great by itself and very fulfilling as a light snack accompanied with a cup of hot tea or coffee.
As for me, I prepare this Potato Tortilla as a side dish to my roasted chicken and boiled pasta. I then top the Potato Tortilla with Cucumber Yogurt and there you go, a perfect healthy and yummy complete meal for lunch.
You can never go wrong with the thickness of this omelette. It all depends on individual preference, like my husband he prefers it to be thin and crispy. But the Potato Tortilla looks really amazing when it’s layered, which is not really apparent if it’s thin. When comes to cooking, you should follow your instincts but when it comes to baking, you should follow the directions Happy cooking…
Potato Tortilla Recipe
Serving: 4 persons
Half cup of cooking oil
3 large potatoes; sliced to round shape
1 large yellow onion; sliced
2 large eggs
Salt and pepper for seasoning
1. Heat the oil in a large non-stick frying pan. Stir in the sliced potatoes, onion, salt and pepper. Cover and cook gently for 20 minutes or until the potatoes are soft.
2. In a large bowl, beat the eggs with little salt and pepper. Once the potatoes are soft, remove the onion and potato with slotted spoon and add to the eggs. Mix them slightly as to coat the potatoes with eggs.
3. Remove some of the oil in the pan that used to fry the potatoes, leaving about 4 tbsp in the pan. Heat the pan again. When the oil is very hot, pour in the egg mixture. Cook for 3-4 minutes on a low heat.
4. Cover the pan with a plate and invert (turn upside down) the omelette on to the plate. Slide the omelette back into the pan; the cook portion is on top and cook further for 6 minutes, until golden brown and moist in the middle.
1. You may add variation to this omelette like chorizo, green pepper, mushrooms or even ‘cili padi’ if you prefer it to be hot.
2. Be sure to put on a low and even heat as to avoid the outter part from burning too much.
3. For the photo no.3, leave them as a layer; potatoes, onion and salt and pepper. Cover and let it cook for 2 minutes before mixing them. Cook further until the potatoes are very soft and tender.