Recipe of Award-winning Tortilla de Patatas (Spanish Omelet with Potatoes)

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Super Quick Homemade Tortilla de Patatas (Spanish Omelet with Potatoes). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tortilla de Patatas (Spanish Omelet with Potatoes), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tortilla de Patatas (Spanish Omelet with Potatoes) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tortilla de Patatas (Spanish Omelet with Potatoes) is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tortilla de Patatas (Spanish Omelet with Potatoes) estimated approx 1 h 30 m.

To get started with this particular recipe, we must prepare a few components. You can cook Tortilla de Patatas (Spanish Omelet with Potatoes) using 5 ingredients and 10 steps. Here is how you cook that.

I grew up in Buenos Aires eating this Spanish omelet at lunchtime, especially in a sandwich with mayonnaise and lettuce. One can add scallions or sausage to it. I’ve seen it stuffed with ham and cheese too. But this simple version is the most traditional and way Penélope Cruz makes it in Almodóvar’s “Parallel Mothers”.

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Ingredients and spices that need to be Get to make Tortilla de Patatas (Spanish Omelet with Potatoes):

1. 3 medium Gold Yukon potatoes, or 4 small ones
2. 1 onion
3. 1/2 cup olive oil
4. Salt
5. 5 eggs, beaten

Steps to make Tortilla de Patatas (Spanish Omelet with Potatoes)

1. Peel and slice onion.
2. Peel, cut lengthwise and slice potatoes.
3. Heat at medium temperature 1/2 cup of olive oil in a 10-inch-wide non-stick frying pan. Check when oil is ready by touching the oil with a potato slice. If it bubbles, it is ready.
4. Add potatoes and fry for 10 minutes, mixing occasionally.
5. Add onions and a couple of generous dashes of salt. Mix and fry at medium temperature until some caramelization starts appearing (20 minutes). Mix often. It may seem a lot in the pan but it will diminish in size.
6. Remove potatoes from pan and put on a colander to drain. Leave a tablespoon of oil on the pan. Discard or reuse rest of oil.
7. Place potatoes in a large bowl. Pour eggs, another dash of salt, and mix.
8. Heat pan to medium temperature. Pour mixture evenly and cover. Cook for 5 minutes, uncover and detach borders to give the omelet a taller shape.
9. Cook for 3 more minutes, covered. Transfer to a plate, carefully put inverted pan on top of omelet and turn around plate and pan so top (uncooked side) now is in contact with the pan. Cook for 5 minutes.
10. Transfer to a plate, let it rest for 5 minutes and serve warm or at room temperature.

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