Recipe: Yummy Tortilla Española (Spanish Omelet)

Tortilla Española (Spanish Omelet).

Tortilla Española (Spanish Omelet) most diverse and own mind taste that unique. Several kinds of Tortilla Española (Spanish Omelet) recipes are also adequate convenient to process and do not take lengthy. Even though not everybody likes Tortilla Española (Spanish Omelet) food, currently few people are get attached and like the various Tortilla Española (Spanish Omelet) foods on hand. This could be visible from the number of restaurants that provide Tortilla Española (Spanish Omelet) as one of the serving. You can cook Tortilla Española (Spanish Omelet) using 6 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Tortilla Española (Spanish Omelet)

1. It's 5 each of medium potatoes, thinly sliced.
2. Prepare 1 each of large white onion, chopped.
3. It's 5 each of eggs, scrambled.
4. You need 1/2 cup of vegetable oil.
5. It's 2 tbsp of extra-virgin olive oil.
6. It's 1/4 tsp of salt.

Tortilla Española (Spanish Omelet) instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Once it is hot, add the onion and potatoes. Make sure the onion and potato slices are well-covered; add more oil if necessary. Cook for 20 minutes until soft. Drain the oil after the onion and potato have finished cooking..
2. In a large bowl, scramble the eggs. Add in the onion and potato slices. If the potato slices look too large, you can mash them a bit with a wooden spoon. Add in the salt and stir until the mixture is thick and even throughout..
3. Heat the olive oil in a non-stick skillet with high sides on medium heat. I used a 9" skillet so that it would come out about 2" thick. Pour in the egg mixture and cook for 4-5 minutes..
4. Once the bottom is golden brown, flip the tortilla over onto a flat plate and slide it uncooked-side-down back into the pan. This is the tricky bit, but it actually holds together pretty well so be fearless and just go for it! Cook for another 4-5 minutes until the bottom is golden brown as well..
5. Remove the tortilla from the pan and serve in slices (like pie). This is a great brunch food and actually reheats pretty well in the microwave if you make it for breakfast and want a slice later. This is typical in bars in Spain, they will cut slices and reheat them throughout the day rather than making a fresh tortilla each time..
6. I got the original recipe from the website below. I increased the number of potatoes and eggs to fit in my skillet - it's supposed to be a thick, hearty slice of tortilla rather than a thin omelet. http://www.foodnetwork.com/recipes/tortilla-espanola-spanish-omelet-recipe0.html.
7. I would love to hear some tips about how to prepare this as well as variations on the basic recipe! I have seen some people using olive oil instead of vegetable oil to cook the potatoes and onions, which do you think is better?.

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