The Spanish Tortilla, also known as the "Tortilla de Patatas" is an omelet made with eggs, potatoes, onion and a bit of garlic. Don't confuse this tortilla with the typical burrito-forming Mexican tortilla that is so common in the United States. The tortilla de patatas is a great meal for breakfast, lunch or dinner. It is easy to make and makes a filling main or side dish.
Instructions
1. Dice 5 or 6 potatoes into small bits. The smaller the bits, the smoother the texture of the tortilla.
2. Prepare a frying pan with enough olive oil to cover the potatoes. Heat the oil thoroughly, then add the diced potatoes with the oil on medium heat.
3. Whip together five or six eggs in a separate bowl while the potatoes are frying. Be sure to beat a lot of air into the eggs to create a foamy liquid. Add diced onions and garlic to taste.
4. Pour almost all of the oil out of the frying pan once the potatoes are golden brown but not crispy to the touch. Pour the egg mixture over the potatoes in the pan, covering the potatoes evenly.
5. Be sure that the egg mixture is not sticking to the pan while you make this Spanish tortilla. If you use a non-stick pan, move the pan from side to side frequently in order to keep the egg from sticking. Use a fork or spatula as needed to free the egg from the side of the pan. You need the tortilla free from sticking in order to flip it over later.
6. Determine when the tortilla is cooked on the one side (three to five minutes, or more, depending on the size of the tortilla), then get ready to flip it over. Put a plate over the tortilla pan, hold the plate with one hand and flip the tortilla over in one motion, letting it be on the plate.
7. Slide the now-upside-down tortilla into the frying pan, and heat for another minute or two. Serve and enjoy!
Tags: flip over, free from, from side, from sticking, Tortilla Patatas
