How to prepare Spanish Omelette: Spanish Cooking classes in Madrid

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Added 4 years ago by tomm

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Ingredients for a tortilla for four people
4 or 5 eggs depending on the size
4 potatoes depending on the zie
Extra virgin olive oil
1 onion (optional)
Salt

Preparation
Peal and watch the potatoes and slice them thinly. Heat a pan with a good amount amount of oil (enough to cover the potatoes), add the potatoes and a bit of salt. To many Spanish chefs it is not important if the potatoes break or not, so you don’t have to be overly careful with your slices of potato. If you’d like onion in your tortilla, slice and add a bit to the potatoes at this point. The heat should be too high at this point in order to cook the potatoes and onions correctly.
When they begin to brown, remove them from the oil and add them to a large strainer to remove the excess oil or place the pieces on some paper towels. Meanwhile begin to beat the eggs and then add them to the potatoes. Mix the ingredients will and add a bit of salt.
Prepare a new pan with a few spoonfuls of oil that can cover the bottom of the pan. Add the egg mixture with the potato and onion and lower the heat. Stir the eggs slightly so that the tortilla doesn’t stick to the bottom of the pan at first.
Leave the eggs to cook and allow the bottom of the mixture to solidify, when the top of the eggs begin to bubble it is time to flip. Using a plate that is large enough to cover the entire pan, place the plate on the pan over the eggs. Carefully flip the pan, thus placing the tortilla on the plate. Now with a fork or tongues slide the tortilla back into the pan uncooked side down. Leave the tortilla to cook to your desired level of doneness or until the tortilla is browned. Remove onto a plate and serve.