History: The Spanish omelette, or "Tortilla Española," is a beloved classic in Spanish cuisine. Its origins trace back to the early 19th century, with records suggesting that it first appeared in the Basque region of Spain. Originally a humble peasant dish, the Spanish omelette has since become an iconic staple across the country, enjoyed as a tapa, light meal, or even packed in picnics.
Traditionally, the Spanish omelette consists of only a few simple ingredients: eggs, potatoes, onions, salt, and olive oil. However, variations can include additional ingredients such as bell peppers, chorizo, or even spinach, depending on personal preference and regional influences.
Recipe: Serves 4 - 6
Ingredients:
6 large eggs
3 medium potatoes, peeled and thinly sliced
1 onion, thinly sliced
Salt and pepper to taste
Olive oil for frying
Instructions:
Prepare the Potatoes and Onions:
Peel the potatoes and thinly slice them into rounds. Similarly, thinly slice the onion.
In a large skillet, heat about 2-3 tablespoons of olive oil over medium heat.
Add the sliced potatoes and onions to the skillet, spreading them out evenly. Cook gently, stirring occasionally, until the potatoes are tender and lightly golden, about 10-15 minutes. Be careful not to let them brown too much.
Beat the Eggs:
While the potatoes and onions are cooking, crack the eggs into a large mixing bowl. Season with salt and pepper to taste. Beat the eggs until well combined.
Combine the Ingredients:
Once the potatoes and onions are cooked, use a slotted spoon to transfer them to the bowl with the beaten eggs. Mix gently to combine, ensuring that the potatoes and onions are evenly distributed in the egg mixture.
Cook the Omelette:
In the same skillet used for cooking the potatoes and onions, add a little more olive oil if needed. Heat the skillet over medium heat.
Pour the egg and potato mixture into the skillet, spreading it out evenly with a spatula.
Cook the omelette slowly over medium-low heat, allowing the bottom to set and become golden brown. This should take about 8-10 minutes.
Flip the Omelette:
Once the bottom is golden brown and the top is mostly set (but still slightly runny), it's time to flip the omelette.
Place a large plate or flat lid over the skillet. Carefully invert the skillet so that the omelette lands on the plate.
Slide the uncooked side of the omelette back into the skillet. Continue cooking for another 5-8 minutes, or until the omelette is cooked through and golden brown on both sides.
Serve:
Once cooked, transfer the Spanish omelette to a serving plate. Allow it to cool for a few minutes before slicing into wedges.
Serve the omelette warm or at room temperature, accompanied by crusty bread, a green salad, or your favorite tapas. Enjoy!
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