Spanish Tortilla Espanola - Spanish Potato Omelet Recipe

Spanish tortilla Espanola or Spanish potato omelet is a daily recipe for Spanish home. Spanish ortilla espanola is often served hot but can also be served in cold.

By cooking the onion and potato in olive oil over moderate heat, Spanish potato omelet gives out nutlike flavor. This unique taste is lost if the dish cooked with other type of oil. So, olive oil plays an important role in this recipe.

Sprinkle Spanish tortilla espanola with little fresh parsley and accompany with some crusty bread and a salad for lunch, or serve up with a piece of toast and coffee for breakfast.

Cooking Methods:

1. With moderate heat, heat olive oil in a frying pan.
2. Put in potato and onion, sprinkle with little salt and cook it until soft. Stir it occasionally so that it will not turn brown color.
3. Add about one third of the beaten egg. Try to cover potato and onion with egg. Using a spatula, lift up omelet at the edges and center occasionally to allow egg to run under potato and onion. Repeat this step until all egg has been added.
4. Next, to flip the omelet with large plate over it. When egg is firm but still slightly moist* and golden on the bottom, run the spatula under omelet to loosen it from pan.
5. Heat olive oil with the frying pan over moderate heat and slide omelet back in, brown side up. Continue cooking omelet until it turns golden on the other side.
6. Serve when it is hot.

Cooking Suggestions(*):

1. Get help from someone when you want to flip the omelet.
2. Make sure that the egg is not runny when you flip it. Else, the egg will break.
3. Other vegetables such as mushrooms and tomatoes can be added to create variety to the dish.
4. Spanish Tortilla Espanola or Spanish Potato Omelet can also be served as tapas.