Tortilla Espanola Spanish Omelette Recipes

Steps:

• Preheat oven to 350 degrees F. Using a knife, peel the onion (discard onion skin in a bowl for easy clean-up), then remove both ends and cut in a medium dice. Heat a non-stick, oven-proof skillet over medium heat. Add olive oil followed by chopped onions and 1 teaspoon salt. Stir and cook until the onions are soft and lightly caramelized, about 10 minutes. Stir the onions occasionally as they cook.
• Slice the potato (leave peel on), then dice the same size as the onions (cut away and discard any blemishes on the potato). Set aside. Crack eggs into a bowl, whisk and set aside. When onions are lightly caramelized, remove from heat. Place a strainer over a bowl and strain the onions from the oil, reserving oil. Set onions aside. Place oil back into the pan, turn heat to high until oil is slightly smoking, 2-3 minutes (hot oil will keep the potatoes from sticking). Add potatoes and 1 teaspoon salt. Stir and cook until potatoes are soft and golden brown, 7-8 minutes (test for doneness by tasting one!).
• Strain potatoes from the oil, reserving oil. Add potatoes to the onions and keep the skillet warm over low heat (It's important to have no trace of onions or potatoes in the skillet or the omelette will stick). Stir beaten eggs into the potato onion mixture. Turn heat to high, add about 1 tablespoon of the oil back to the pan. When the oil begins to smoke, add egg mixture. Using a rubber spatula gently move the eggs around in the pan to distribute the heat. Turn heat to low and let the omelette set around the edges, 1-2 minutes. Transfer omelette to the oven. It will bake a total of 4-5 minutes. First, to set the eggs, 2- 2 ½ minutes.
• When the omelette is set all over, remove from the oven to flip and cook on the other side. Shake slightly to make sure it isn't sticking to the sides. Using a rubber spatula, gently remove the omelette from the skillet onto a plate. Cover with the other plate and flip over. Using a rubber spatula, gently place back into the pan, bottom-side up and back into the oven, about 2 more minutes.
• Remove omelette from oven. Using a rubber spatula, slide onto a plate. Serve.

Steps:

• Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.
• While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat. Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.
• Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. Set the oil aside for use in another dish.
• In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt.
• Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.
• Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.

Steps:

• Heat the oil in a 8-9 inch skillet. Add the slices of potato one at a time to avoid sticking together.
• Alternate layers of potatoes with layers of onions.
• Cook slowly over medium heat, turning the potatoes until tender, not brown.
• Drain potatoes in a colander, save oil.
• Make sure skillet is very clean for later use. In a bowl, beat eggs with a fork until slightly foamy.
• Salt to taste. Add the potatoes, press down to cover potatoes completely with egg. Return to skillet, heat 2 tablespoons of saved oil until smoking point. Add the mixture, spread it out. Rapidly, lower the temperature to medium-high.
• Shake the pan often to avoid sticking.
• When the bottom is brown, cover the skillet with a plate, turn skillet up-side down, remove tortilla, slide off plate with uncooked side down into skillet and cook the other side, Turn several times until cooked

Steps:

• Add oil to a medium frying pan (the smaller the easier to flip).
• Dice the potatoes into small digit-sized pieces.
• Fry the potatoes, garlic, and onions until they are tender and translucent, respectively.
• Break the eggs into a large bowl, scramble them.
• Add the cooked potatoes/onions to the eggs.
• Mix, add your spices of choice.
• Heat the frying pan until it's super hot (with plenty of oil- probably more than you think).
• Add the potato/egg mixture into the pan in a quick motion.
• About 5 seconds later, turn down the heat to medium (you don't want it to burn, just make a nice little crust).
• Cook for 10 minutes or until you smell burning, make sure that the tortilla can move in the pan and is not stuck on the bottom
• THE FUN PART: take a plate that's wider than the pan, place it on top of the pan.
• Put one hand (with a glove) on the plate.
• Use the other hand to grab the pan and with one swift motion, flip the pan so the plate ends up on the bottom and the tortilla on the plate.
• Add more oil to the pan, put the half cooked tortilla back in- this time you'll cook the bottom.
• Cook for 3-5 more minutes.
• Cut like a pizza, serve hot, cold or room temperature (great with mayonnaise).