A Slice of Spain
Oliver Young shares with you his Grandmother's timeless recipe...
Spanish Tortilla Recipe
In this recipe I shall teach you how to cook one of my favourite Spanish recipes which is very popular in Spain and among my family. Unfortunately this recipe is not suitable for vegans, however it can be easily adapted to suit the diet of a vegetarian by omitting any meat products added to the omelette at later stages. This recipe is for the Spanish Tortilla (also known as the Spanish omelet) and it will feed around 4 people.
Ingredients needed for this recipe:
4 medium sized Potatoes
Any extra wanted ingredients (for example ham or broccoli)
A large plate the size of the frying pan
A large cup
Firstly, turn on the stove to heat up the pan and add a small layer of olive oil on it. Then you need to start by peeling the potatoes and cutting them horizontally to about half a cm thick and place them into the frying pan.
Next, you add more olive oil until the potatoes are all completely coated.
As you wait for the potatoes to fry to a nice and crispy state, crack three eggs and scramble them up in a bowl. This is where you will add any other ingredients like chopped up ham, but even if you do not add any extra ingredients I advise you to season your mixture at this point.
Once the potatoes are cooked, drain all of the olive oil from the potatoes and then place them into a bowl.
Add the egg mixture to the potatoes and then mash them together for the best texture, however this step is not necessary.
Then, add the egg and potato mixture into the frying pan. You do not need to add any more olive oil as the small layer left from frying the potatoes is enough to cook in.
Once the underside of the omelette has cooked, place a plate over it and flip the pan so the omelette is now face down on the plate. Then slide it back into the pan to cook the other side.
After a while, the omelette will be finished and you can use the same plate flipping technique to serve it, and then your meal is ready.
Time to enjoy!