My quick and easy Spanish omelette | Tortilla de patatas (asadas)
This is my revolutionary recipe for cooking the ever so popular Spanish omelette quicker, easier, without so much oil and just as tasty!
INGREDIENTS:
700g potatoes
1 large Spanish onion
5 eggs
70 ml extra virgin olive oil
Salt to season
PREPARATION:
Peel the potatoes and slice into 3mm slices. Run them under the tap for 1 minute to wash out the starch and drain. Thinly slice the onion.
Over an oven tray mix the potatoes, onion and extra virgin olive oil and cook them in a preheated oven at 200 degrees for about 25 minutes or until ready. Give them a stir half way through the cooking process just so the potatoes and onions cook evenly.
Break the eggs in a bowl, season with salt and mix with the potatoes and onion with the help of a fork. Let it soak for 5 minutes (or 30mins if you have the time) while you heat up your non-stick pan over medium heat.
Drizzle the pan with a bit of olive oil, swirl it to make sure it coats all the surface of the pan. Pour the tortilla mixture inside, spread evenly and flatten with the help of a spatula. Lower the heat and let it cook for 3 minutes.
Place an upside down plate on top of your pan and place your hand on top making a bit pressure. Hold the handle of the pan with your other hand and flip the side of the tortilla into the plate. Place your now empty pan back on the burner, drizzle a bit more oil and slide the uncooked side of the tortilla into the pan. Let it cook for another 3 minutes or until ready for you. If you don’t enjoy eating your tortilla with a bit of a runny middle then leave it there for a few more minutes until it bounces back when you apply some pressure with your fingers. Enjoy your spanish omelette with a good piece of bread!