Basque Spanish Omelet Patata Tortilla Recipes

Steps:

• Heat up the olive oil in a really hot pan.
• Thinly slice the onion.
• Slice the potatoes into 3-millimeters thick pieces.
• Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
• Drain the vegetables and save the olive oil for later use.
• Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
• In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
• Cover the pan with a large plate and carefully turn the omelet out onto the plate.
• Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
• Repeat step 8 to remove omelet from the pan.
• Enjoy!

Steps:

• Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel.
• Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy!

Steps:

• Halve the potatoes lengthwise and then cut each half lengthwise into quarters. Chop into pieces about 1/2 inch (1.5 cm) thick; you should have about 4 cups (see notes). Put the potatoes in a bowl, add water to cover and set aside.
• In a small sauté pan, heat 2 tablespoons (30 mL) of the olive oil over high heat. Add the onions and sprinkle with 1/2 teaspoon (2 mL) of the salt. Lower the heat to medium and cook, stirring occasionally, for about 40 minutes, until the onions are totally soft and have taken on a deep golden colour. Remove from the heat and set aside.
• Meanwhile, in a separate medium skillet, heat the sunflower oil over medium heat to about 250°F (120°C). Drain the potatoes and pat them dry. To test the oil, drop in a piece of potato; if it begins to bubble and sizzle, the oil is ready. Fry the potatoes for about 15 minutes, or until a knife inserted into a larger piece comes out easily. Use a slotted spoon to remove the potatoes from the oil. Sprinkle them with 1/2 teaspoon (2 mL) of the salt.
• In a large bowl, beat the eggs with the remaining 1 teaspoon (5 mL) salt. Add the onions and potatoes and stir to combine.
• Heat a perfectly clean 10-inch (25-cm) nonstick skillet over high heat. (The bigger the stove burner, the more evenly the tortilla will cook, so use your largest burner.) Coat the skillet with the remaining 1 tablespoon (15 mL) olive oil. Add the egg-potato mixture and immediately lower the heat to medium. Stir quickly a few times, scraping along the bottom with a silicone spatula, then leave the skillet untouched, allowing the egg to cook. Move the spatula around the sides of the pan, slipping it under the omelette and loosening any stubborn stuck parts very gingerly, in an attempt to ensure the omelette is not adhering to any part of the skillet's surface. Cook for about 4 minutes, until the edges are fully cooked but the centre is still a bit liquid.
• Place a round plate with a diameter larger than the pan's upside down on the top of the pan. With one hand on the plate and one hand holding the pan, quickly flip the pan and plate together in one motion so that the tortilla is on the plate.
• If the pan has any pieces stuck to it, quickly clean it and coat it with a bit more oil. Return the pan to the heat and slide the omelette back into the pan. Tuck the edges under with your spatula and cook for 3 minutes more.
• Slide the omelette onto a clean, dry plate and let rest for 5 minutes before slicing into 8 wedges and serving.