Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, tortilla de patatas (spanish omelette). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Tortilla de patatas (Spanish omelette) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Tortilla de patatas (Spanish omelette) is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook tortilla de patatas (spanish omelette) using 6 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Tortilla de patatas (Spanish omelette):

1. Get 6-7 medium potatoes, peeled and diced
2. Make ready 1 white onion, finely choped
3. Prepare 5/6 eggs, the better the eggs, the better the tortilla
4. Take Vegetable oil for frying the onions and potatoes
5. Make ready 1/2 tsp salt to taste
6. Get Optional chorizo or Spanish ham

Instructions to make Tortilla de patatas (Spanish omelette):

1. Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato into pieces approximately 1/8″ thick. If you slice them thick, don’t worry—it will simply take a little longer for them to cook. I like them cubed.
2. Peel and chop the onion into 1/4″ pieces. Put potatoes and onions into a bowl and mix them together. add Salt to the mixture.
3. In a large, heavy, non-stick frying pan, heat the olive Oil in medium-high heat. Carefully place the potato and onion mixture into the frying pan, spreading it evenly over the surface. The oil should almost cover the potatoes.
4. You may need to turn down the heat slightly, so the potatoes do not burn. You want them to slowly fry, not becoming crisp like french fries, but rather tender and creamy. It is important to use good olive oil, as the potatoes will absorb quite a bit of the oil.
5. Leave the mixture in the pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula that allows the oil to drain and let cool.
6. Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the cooled potato onion mixture. Mix together with a large spoon. Let sit for about five minutes. At this point I add the ham or chorizo chopped smallish.
7. Pour 1 to 2 tablespoons of olive oil into a small, non-stick frying pan (approximately 9-10” in diameter) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn—or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly.
8. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.
9. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate.
10. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelette into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3 to 4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
11. Slide the omelette onto a plate to serve. If eating as a main course, cut the omelet into 6 to 8 pieces like a pie. Serve sliced French bread on the side.
12. If you are serving as an appetizer, slice a baguette into pieces about 1/2″ thick. Cut the tortilla into 1.5” squares and place a piece on top of each slice of bread.

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