Catholic Recipe: Omelette - Tortilla Española

Spanish Tortilla is one of the most typical “Tapas” or appetizers in Spain. “Tortilla” in “Castillian” Spanish from Spain, translates as “Omelette”, much different to the Mexican Tortilla, which is a corn or flour crepe. The basic ingredient of Spanish Tortilla is the potato, an import brought over by Spanish Conquistadores from the Americas in the 16th century. Since then, the potato is one of the key ingredients in Spanish cooking. Tortilla Española is always served in Spain, for breakfast, lunch, dinner, “Tapas” or snacks, and can be varied with green peppers, zucchini or red peppers. It can be served hot or cold, and is literally one of the easiest recipes to make.

DIRECTIONS

Peel the potatoes and slice them into medallions (extra thin slices). Dice the onion finely and place aside. In a large frying pan, fill to approx ½ inch full of olive oil and heat. Stir in the potatoes and onions until just barely covered with the olive oil (sealing them). Fry for five minutes, constantly stirring so as not to burn. When the potatoes are tender, place a plate or lid over the frying pan and drain off the excess oil (putting aside in a heat proof container. In a separate bowel, crack open the eggs and whisk, with a pinch of salt mixed in. Stir in the eggs over the potato and onion mix. Lower the heat so the mix doesn’t burn, and cook for approximately four minutes. Now the trick is to flip the tortilla without it going everywhere: very gently turn over the frying pan onto a plate and nudge the tortilla onto it and then flip it back into the pan to continue cooking for a few minutes (careful it doesn’t burn). When golden brown, turn off the heat and slip the tortilla onto a serving plate. This Spanish Tortilla can be served as a main course or an appetizer, and can be eaten hot or cold.