Want to cook Spanish omelets? Serve delicious Spanish cuisine for breakfast or lunch by preparing Spanish omelet’s…
Spanish omelets also known as tortilla de patatas are one of the best-known Spanish recipes across the world. Apart from the Spanish Paella, the Spanish omelet has been successfully incorporated into mainstream menus in different restaurants. A good quality and popular tapas or appetizer joint will have the Spanish omelet featured in its menu.
Not only does the Spanish omelet make a wholesome and delicious recipe, it is also very versatile. You can actually prepare countless variations based on the ingredients utilized according to your taste.
From mushrooms to spinach and tomatoes with beans you can create the Spanish omelets to suit your taste individually. Some people discard the onion and others smear the omelets with thick tomato sauce. Still others love to serve it with a generous helping of mayonnaise.
When you travel across Spain you’ll find different tapas bars which serve their own individual recipes of the traditional Spanish omelets. This is mainly considered the tapa or an appetizer in the Spanish cuisine.
Basic Recipe for Spanish Omelets
To make a Spanish omelet which serves four people you will require approximately 35 minutes. This easy to prepare recipe uses extra virgin olive oil and five medium potatoes along with half an onion and three cloves of garlic. You will require five eggs and salt and pepper to season it.
Method for Preparing Spanish Omelets
Bake the potatoes and peel and slice them into thin slices. Season with salt. Chop the onions very finely and mince the garlic. Heat extra virgin olive oil in a 9 inch skillet. And gently add in the potato slices.
Do this very carefully because the salt on the potatoes will make the oil splatter. Keep frying them with a spoon and separate them so they do not stick together.
Turn over and keep cooking on medium flame for five minutes till golden. Add in the chopped onion and minced garlic and keep cooking until the potatoes are soft. Now drain the vegetables into a pot. Retain 3 tablespoons of oil in the pan.
In a separate bowl beat the eggs with a little salt. Put in the vegetables which you have fried and coat them with the eggs completely. Now pour this mixture of eggs and baked potatoes into the frying pan in which have very hot oil. Spread the mixture so that it covers the skillet completely. On low heat shake the pan frequently and let the mixture set half way through.
Now you will have to invert the Spanish omelets to allow you to cook the other side. In order to do this, cover the skillet with a plate and turnover the Spanish omelets onto the plate very carefully.
Put 3 tablespoons of olive oil in the skillet and then slide the uncooked side of the Spanish omelet into the skillet. Cook till it sets completely and then slice it into wedges. Sprinkle a little lemon juice on top and serve warm. You should know that eggs continue to cook up to three minutes after you remove them from the pan so keep that in mind before serving.