Spanish tortilla (omelette)
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Spanish tortilla (omelette) - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 potato tubers, peeled, sliced and then cut into half circles
- Olive oil
- 1 onion, finely diced
- 7 eggs (if the potatoes are large, use 9 eggs)
- Salt
We recommend
Cooking the dish according to the recipe:
- In a large skillet over medium-low heat, heat enough oil to completely cover the potatoes. Add the potatoes and cook, covered, until tender but not crisp, about 10 minutes.
- While the potatoes are cooking, heat 1/4 cup olive oil in a second skillet over medium heat. Add the onion and sauté until soft and translucent, but not browned, 5-7 minutes.
When the potatoes and onions are soft, place them in a large bowl, draining as much oil as possible. Reserve the oil for use in another dish. - In another large bowl, crack the eggs and whisk them well. Add the potato and onion mixture and season with salt.
Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. When hot, add the potato and egg mixture, reduce heat to medium-low, and cook until the eggs are set and the bottoms are golden brown (check by lifting with a spatula), 7-10 minutes. - Place a plate large enough to cover the entire surface of the pan on the surface of the pan and carefully flip the tortilla over.
Return the pan to the heat, add a little more oil if needed, return the tortilla to the pan, toasted side up, and cook until the other side is golden brown, about 5 minutes. Invert onto a plate, slice, and serve.
Categories:
Similar recipes
