Spanish Potato Omelet
There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.
I have got to give this five stars, because it is just amazing. A Spanish friend made this for me once and this tastes just like hers, with the adjustments I made: I leave out the tomatoes and green onions (because she said in Spain they don't put them in), and it tastes so good without them that I can't bear to try it WITH them! :) One other tip: After I cook the potatoes and onions in oil, I put the eggs and potatoes together (combine very gently) in a bowl, and let it sit for 20-30 minutes. The cooked potatoes absorbs the egg, and it's just SO moist. Last thing... I find that the dish tastes best if I turn the heat off shortly before it feels right to do so. It still looks a teeny bit moist and eggy inside - but when I cook it any longer it gets much drier. Mmmmm moist! Thanks Patty!
I lived in Spain for 4 months and "Spanish tortilla" is a favorite of mine...I omitted the tomatoes and green onions and it tasted like I was back in Madrid!
I would suggest that you sautee the onions first until brown and then add the potatoes. This way the oil gets all the flavor from the onions which then transfers to the potatoes. As far as garnish, we really (I am from Spain) don't garnish it with anything but hey it doesn't hurt either. We eat it with bread which is very similar to french baguette. This is the typical "Pincho de tortilla" that you can get at every bar. The only thing I was surprised with was the picture, because it looks scrambled and it is suppose to look like a pie (more or less). It is not that hard to turn it. Make sure you put enough oil in the non-stick pan, put a plate bigger that the pan on top of the pan and if you are afraid it may slip put a piece of paper towel on two sides of the pan (in between the pan and the dish) and then flip it with a quick move. That's a trick my mom showed me when I first started cooking.
It came out delicious, I used two frying pans so I have less amounts of potatoes in each one, once they browned and the onion got softer I mixed them up and pour the eggs, instead of another plate I use the other frying pan which I kept it in low heat and brushed my coconut oil that I used fr the whole process. Then once the egg at bottom were browned on the other pan, I cover it with the other pan and flipped it and let the eggs on top to continue cooking for 3 min until light brown meanwhile I set my tomatoes and garnish with parsley. I enjoy your recipe and experimenting the transfer of my omelette.
NO SPANIARD WOULD USE BUTTER TO COOK AN OMELET! MY SUGGESTION IF YOU WOULD LIKE TO TRY THE TRADITIONAL AND YUMMY SPANISH OMELET IS TO TRY THE RECIPE SUBMITTED BY PATTY:SPANISH POTATO OMELET(ITS GOT THE RIGHT INGREDIENTS )ALSO I WOULD REMOVE THE EXCESS OIL LEFT AFTER COOKING THE POTATO AND ONION. JUST SOME ADVICE FROM SOMEONE THAT LIVES IN SPAIN. I HOPE YOU TRY IT AND ENJOY IT. IT´S REALLY GOOD!
This classic potato and onion 'omelet' is eaten all over Spain. This version includes roasted red peppers and Spanish serrano ham. Since it's served at room temperature, this delicious starter can be ahead.
This Parmesan and potato omelet has plenty of seasoning and is quick to prepare for a gourmet breakfast treat.