Spain
Spanish Potato Omelette
A thick potato-and-onion omelette for 4. Most of the 500 ml frying oil is drained off. WorldBite specifies a fully set center reaching 160°F (71°C).
Tortilla española is the bar food that tells you whether a place is any good, and the whole trick is that it is cooked slowly in generous oil, then served at room temperature rather than hot. It should hold together as a wedge when cut, which depends on the potatoes being nearly finished before the egg goes in and on the whole thing resting before it is turned. Cold slices are the correct temperature, not a compromise.
Ingredients
- eggs8
- potatoes1 kg
- onion1
- olive oil for frying, excess drained500 ml
- salt, one pinch divided1
Directions
- 1
Peel and wash the potatoes. Cut into 2 mm slices or 1 cm cubes, rinse, dry thoroughly and mix with a little of the salt.
- 2
Heat the olive oil and fry the potatoes until tender but not brown. Lift out and drain, retaining the oil in the pan.
- 3
Dice or slice the onion and fry in the same oil until translucent. Lift out and drain excess oil.
- 4
Beat the eggs with the remaining salt until uniform, then mix in the potatoes and onion.
- 5
Retain only 3 tablespoons of the frying oil in the pan, transferring the excess to a heatproof container. Heat the pan.
- 6
Add the egg, onion and potato mixture.
- 7
Cook for about 7–8 minutes until the underside sets. Remove from heat, cover with a plate larger than the pan and carefully invert. Slide the omelette back into the pan to cook the other side, avoiding hot-oil splashes.
- 8
Continue until fully set throughout and a food thermometer reads 160°F (71°C) in the center. Do not rely on elapsed time alone. Serve immediately.
Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.