Spanish omelette 

(Tortilla de patatas)

By Albert

The Spanish omelette is perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting tapas bar that does not feature tortilla in its repertoire. There are a lot of ways to cook a good Spanish omelette.

There are also a lot of variations according to personal taste. Some cooks mix in mushrooms, beans, spinach and tomatoes, while others choose to omit the onion and instead cover the "tortilla" in tomato sauce or mounds of mayonnaise. Each region, and each tapas bar, will have its own variation of the traditional omelette. This delicious tapa can be served warm or cold.

Now FRIENDS, here you have the original recipe, the recipe known generation by generation in Spain; "THE OLDEST RECIPE" in four steps. It's an easy dish to cook and very healthy.

INGREDIENTS: (For 4 people)

                                                                      8 large eggs
                                                                      4 potatoes
                                                                     1 botle of olive oil
                                                                      Salt
                                                                     1+ 1/2 onion
                                                                      HUNGRY

LETS GET TO WORK:

First: Cut the onion and potatoes in very small slices like in the photos under here. To cook quikly is better.

Second: Heat the olive oil (to cover the potatoes) in a pan and add the potato slices carefully, because the water will  make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Now, add the onion and cook until the mix are tender (15 minutes more). After, drain into a colander saving one fine cape of oil into the pan.

Thirth: In a large bowl, whisk the eggs with a pinch of salt (one per egg). Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the pan, spreading them evenly to completely cover the base of the pan. If the oil isn't very hot the omelette could be bound. Lower the heat to medium and continue cook, shaking the pan frequently, until mixture is half set.

Fourth: Use a plate to cover the pan and turn it down, so that you can invert the omelette with the hand holding the plate (be carefull!! For not burning your hand with any escaping oil or pan!!). Repeat this action until the ommelet is cooked. 

Don't worry if you are afraid to invert the omelette, you can put the pan in the oven and wait a few minutes until the top of the omelette is cooked, after that, there isn't any danger to invert the pan. It isn't spanish style!!!!!

THE RESULT