Barb’s Blog

This time around, Laura prepared a family favorite, Tortilla de Patatas.

 

 

 

We went with a tried and true method with a little variation
from the book, “The Complete Spanish Cookbook.”

 

 

 

 

Tortilla (Spanish Omelette)

5 T. Olive Oil
3 large potatoes, peeled and sliced
1 medium onion, sliced
6 eggs, lightly beaten
salt and pepper
In a pan heat half the oil.
Fry potatoes until tender, but only until lightly colored.
Remove potatoes.
Fry onion until soft and golden.
Remove with slotted spoon.

Mix the potatoes and onions into the eggs, adding salt and pepper.

Reheat pan with remaining oil.
When it is very hot, pour in the tortilla mixture.

Reduce the heat and cook till firm and golden on one side.

Select a plate the same size at the tortilla, place it directly over the tortilla. Invert the pan so that the omelette is transferred to plate.
Then return the tortilla to the pan, uncooked side down to the heat.

Cook till firm and golden.

Invert again and slide to serving plate.

Cut in wedges to serve.