Tortilla Española, Spanish Tortilla

Sam Skinner, a brother from my community, came to visit today and I made Spanish omelette for him and he ate this with Qingdao beer 青島啤酒.



I thought I would share with you my recipe for making Tortilla Española or otherwise better known as Spanish omelette.

I have used many types of potatoes to make Spanish omelette and my favourite is Vivaldi potatoes. 

450 grams [16 oz] Vivaldi baking potatoes - peeled and sliced finely
4 free range eggs - I use medium size eggs 
1/2 a medium size onion - peeled and diced finely
3/4 tsp Himalayan salt
freshly ground white pepper to taste
extra virgin olive oil

In a hot frying pan, sauté the thinly sliced potatoes on both sides in olive oil - do not brown the potatoes and sprinkle some diced onions.
When the sliced potatoes are cooked, drop these into the beaten eggs and sprinkle the salt and pepper. 
The potatoes need to be sautéd in batches - perhaps five batches for this amount of potatoes.
Let the potatoes soak in the beaten egg for half an hour or so.
In a 20 cm round frying pan, cook the omelette on both sides, turning over the omelette with the help of a plate. 
Do not over cook the omelette and the inside of the omelette should be moist - which means it should be slightly runny.