14 Jan Tortilla de patatas
Tortilla is the omelet prepared in the form of flat cake from eggs, potatoes and onions fried on both sides. It is one of the most typical dishes which is eaten in each house and served in each cafe from Canary Islands to Galicia. It will be interesting to you to make it, and then to try in different places in Spain. In Spanish the dish is called tortilla, in Catalonia the name for the same thing is truita. It can be served as a hot dish entirely or as tapas in small pieces. Tortilla’s quite a simple dish opened to experiments – everything depends on the imagination of the cook.
Take a nonstick frying pan, the deepest you have. Pour 100% olive oil on 1 cm. Cut 8-10 potatoes thin pieces, chop onions. Vegetables have to fill a frying pan to the top. Lay out potato with onions in a frying pan with the oil which is slightly warmed up in advance. Heat has to be soft, and potato slowly cooked in it. It shouldn’t be roasted, but not blush. For this purpose often mix up the whole thing, about 25 times. Further break 8 eggs in a bowl, add salt and pepper to taste and mix them. Next issue is disputed – someone considers that egg should be added to potato, someone on the contrary. The first option is more convenient. We continue to mix our omelet. And now there comes the key moment: cover a frying pan with a plate, carefully overturn it so omelet drops on the plate and then put back in a frying pan so that it roasts on a reverse side.