Recipe: Appetizing Classic Spanish Tortilla

Delicious, fresh and tasty.

Classic Spanish Tortilla. As distinct from the Mexican tortilla, the Spanish tortilla (or Spanish omelette) is a thick fried potato pancake, eaten hot or cold. Tortillas can be juicy or dry, and either way is correct. It's just a question of how you like them.

Classic Spanish Tortilla This Spanish tortilla is made with just a handful of. Spanish Tortilla is the most commonly served dish in Spain. This beautiful Spanish tortilla recipe is one of the most iconic dishes in Spain. You work roasting parch Classic Spanish Tortilla practicing 5 prescription than 5 including. Here you go pull off.

compound of Classic Spanish Tortilla

  1. You need 6 of potatoes.
  2. You need 1/2 of large onion, diced.
  3. It's 6 of fresh eggs.
  4. Prepare of Oil for frying.
  5. Prepare of Salt.

It took me a few tries, but now I make it like a pro! Is there anything more Spanish than la tortilla española? I'm really sure not sure that there is. When made right, a Spanish omelet is the definition of traditional Spanish cuisine: simple to make, clean.

Classic Spanish Tortilla modus operandi

  1. Wash and peel the potatoes and onions. Cut the potatoes into thin slices - try to make the slices irregular in size (eg thin one side and slightly thicker at the other side). Very finely dice or mince the onions..
  2. Put a good couple of cm’s oil in a non stick frying pan with a lid, heat and fry the potato slices in batches. The trick here is to put a lid on the pan so the potato cooks through (poaches) to be nice and soft, and crispy on the thin edges. Drain the potato slices in kitchen towel once done..
  3. When the potatoes are done, pour off the oil and use the frying pan to fry the onions until nice and soft..
  4. Beat the eggs in a large bowl and add a splash of milk if you like. Add salt to taste. Add in your potatoes and cooked onion then add the whole mix to your hot frying pan greased with olive oil..
  5. Gently mix the mixture in the pan until it is starting to set then stop stirring it. Add the lid to the pan and allow it to start cooking through. After about 5 mins, use a plate to tip the frittata over and slide it back into the pan to cook the base. It only needs a few more minutes here then it’s ready to be served..

See entry on Tortilla (Egg) for exact description of the technique used in this recipe. The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name One is just a Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. A Spanish tortilla is a deceptive thing. In this casserole, inspired by the classic Spanish tortilla, all the signature flavors are present — from the garlicky, olive oil-slicked potatoes and onions to the. So versatile, Mary Berry's easy Spanish omelette makes a delicious brunch, lunch, picnic or light supper.