(Pictures 1 - 5), Next, heat up your oil over medium heat and preheat your oven to 350°F. This way, you can collect the oil that drains off and reuse it for frying the rest of the potatoes. Pure flavors, simply prepared, to allow those flavors to shine. Welcome to Spain on a Fork! The next thing is the ingredients, use high-quality ingredients, like organic eggs and a good extra virgin olive oil. You can substitute a neutral oil for frying if you wish (but good quality olive oil really makes a difference!). Then, return the pan to the heat. Now comes the fun part - the flip and slide! Slice the potatoes … You want them to be about an eighth to a quarter of an inch thick. While the potatoes are frying, season each batch with a pinch of salt and pepper. I made it in a 12” non stick, but I think it needs a 10 inch or 8 inch” so the tortilla is higher?? We just returned from your beautiful country. Learn more here. Save my name, email, and website in this browser for the next time I comment. Before frying your potatoes, be sure to test that your oil is hot enough. (Picture 7 - 8). I like to do this with a mandolin but you can also slice the potatoes by hand. After frying each batch, drain the potatoes in a colander or strainer over a bowl. I love to cook and experiment with fun new recipes. Place a large, flat plate on top of your tortilla. It’s made by frying potatoes in olive oil, then cooking them into an egg omelette. Watch the video below on How to Make The Authentic Spanish Tortilla de Patatas Potato Omelette or check out the recipe card below which you can print. Swiss Diamond Chef´s Knife I followed your video and my first homemade tortilla de patatas came out delicious (mine was a bit lopsided but tasty nonetheless)! Nutrition information is approximate and is automatically calculated, so should only be used as a guide. It was heavenly! Meanwhile, heat oil in … After you have fried all of your potatoes and onions, drain out the rest of your oil (the easiest way that I have found to do this is to just pour it out with the last batch of potatoes and give the colander a good shake so that all of the oil drains into the bowl.) This process will make everything smell like fried things. Instructions . And like you said, everyone kinda makes it their style. You can also make a tortilla and freeze some of it. It will keep for about a week in the refrigerator and up to 6 months in the freezer. (Picture 9), After frying each batch, drain the potatoes in a colander or strainer over a bowl. A Spanish tortilla is a fusion of an omelet and a frittata. The Spanish Tortilla is a recipe that I learned to make from my "Spanish sister." Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. We like to slice the tortilla into 8 slices like a pizza, then eat it by the slice with some flaked sea salt on top. I love Valencia and the Mercado central is da bomb! The Spanish tortilla is an iconic dish known as Spanish omelete, tortilla española, or tortilla de papatas. I love to cook and experiment with fun new recipes. To reheat from frozen, let the tortilla thaw - then heat it up. Absolutely! I have been obsessed with all things Spanish for years and this is definitely my favourite recipe – it’s so simple. (Our exchange student from Spain more than 10 years ago, who is now a huge part of our family.) I hope you enjoy! My size pan is 9 inches, this why your omelette came out so thin. The time will vary based on how hot your pan is. Swirl it around and make sure the whole pan gets coated with oil. Once the oil is hot, begin frying your potatoes and onions. This potato omelette is one of Spain´s most famous dishes, enjoyed from coast to coast and made in almost every Spanish kitchen. Absolutely delicious! To reheat from the refrigerator, I like to put it in the air fryer or toaster oven for about 5 minutes at 300 - 350°F. What do you think? (To test if your oil is hot enough, either wet your fingers and flick it into the oil - if hot enough it will bubble up a little and spit back at you - or drop in a potato slice. Save my name, email, and website in this browser for the next time I comment. Cook on this side for 2 - 3 minutes, then pop the whole thing - pan and all - into the oven for 5 minutes to be sure the middle cooks all the way. (Picture 10). Salud! Is it possible to create one of the most iconic and delicious dishes with just 5 ingredients? When flipping your tortilla, try to do it over a sink - sometimes oil drips and it can make a mess. Cut your tortilla into slices and serve for breakfast, brunch, lunch, or dinner. Slide a rubber spatula, around the edges to make sure that the tortilla is not sticking. This tortilla … What’s your take on baking this (eg in a large cast iron pan)? Before you start cooking the tortilla, make sure that you turn on the vent above your oven and open windows if you can. Cut your tortilla into slices and serve for breakfast, brunch, lunch, or dinner. (The top is not going to be cooked all the way - that is okay.). Required fields are marked *. Slide the tortilla back into the pan so that the other side can cook. Then slide the tortilla back into the pan so that the other side can cook. Using the same pan heat it with a LOW heat (very important) and add the egg and potato mixture into the pan, using a spatula run it through the outer edges of the pan to make sure the tortilla does not stick, you can also give the pan a quick shake here and there to ensure it is not sticking, after 4 minutes place a plate that is bigger than the pan over the pan, put one hand over the plate and with the other flip the pan, slide the uncooked part of the tortilla into the pan and cook for another 4 minutes, using a spatula you want to compact the tortilla from the outer edges to give it that classic rounded edge, after a total cooking time of 8 minutes (4 minutes per side) remove the pan from the heat and transfer the tortilla de patatas into a serving dish, enjoy! Authentic Spanish Tortilla (Egg and Potato), you should use Yukon Gold or Russet Potatoes. The first time she cooked a tortilla for us, we were just expecting it to taste like a frittata - it is such a different taste and is so much better. Spaniards eat it for any meal: breakfast, lunch, dinner, and it’s one of the most popular Spanish … When slicing your potatoes with a mandolin, please, please, please, use the guard that comes with it. A mandolin is sharp and can filet your fingers so easily. If it starts bubbling, the oil is hot enough.) If it starts bubbling, the oil is hot enough.) If you need any spices & seasonings to make this recipe you can purchase them through this link Shop for Spices & Seasonings. Now, I’ll be back to making my own. Thanks for the comment much love. But, each was just a bit different, letting a glimmer of the chef shine through. When you begin frying your last batch - prepare your eggs. My name is Albert Bevia, born in Valencia, Spain, raised in southern California and now living back in Spain. 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