Tortilla Española (Spanish Potato Omelette) Download Image
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Tortilla Española, also known as Spanish Potato Omelette, is a classic dish from Spain. It is a simple yet delicious dish made with potatoes, eggs, onions, and olive oil. Here’s a detailed description of Tortilla Española:

To prepare Tortilla Española, potatoes and onions are the main ingredients. The potatoes are peeled and sliced into thin rounds or cubes, while the onions are thinly sliced.

First, the potatoes and onions are gently fried in olive oil until they become soft and slightly golden. This process is known as “poaching” or “sweating,” as the goal is to cook the vegetables slowly over low to medium heat to soften them without browning too much.

Once the potatoes and onions are cooked, they are strained to remove excess oil, and then mixed with beaten eggs in a separate bowl. The eggs help bind the potatoes and onions together.

The mixture is seasoned with salt and pepper, and sometimes additional spices or herbs like parsley or paprika can be added for extra flavor.

In a non-stick frying pan, a small amount of olive oil is heated over medium heat. The potato and egg mixture is poured into the pan, spreading it evenly to cover the bottom.

The tortilla is cooked slowly over low to medium heat until the bottom is set and lightly browned. Then, the tortilla is flipped using a large plate or lid to cook the other side. This step requires some skill and can be done by carefully sliding the tortilla back into the pan with the uncooked side facing down.

The tortilla is cooked until it is fully set but still moist and tender in the center. The cooking time can vary depending on the size of the tortilla and personal preference. Some prefer a slightly runny center, while others prefer a fully cooked and firmer texture.

Once cooked, the tortilla is removed from the pan and transferred to a cutting board. It is typically served at room temperature, allowing the flavors to develop and the tortilla to set further.

Tortilla Española is commonly served as a tapa or appetizer in Spain. It can be cut into small squares or wedges and enjoyed on its own or with a side of aioli or salsa brava. It can also be served as a main course, accompanied by a salad or crusty bread.

The resulting Tortilla Española is a hearty and satisfying dish with a creamy and tender interior and a golden, slightly crispy exterior. It is a staple in Spanish cuisine and a popular choice for its simplicity and versatility.



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