Spanish Omelette(Tortilla Española)
Spanish Omelette(Tortilla Española)的做法说明
There's no doubt about it, the tortilla española or Spanish omelet is the most commonly served dish in Spain. In a country filled with regional food, some might call it the national dish. In Spain, it's usually called tortilla de patata or potato omelet. Bars and cafés throughout the country serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette. Others enjoy a thick slice around noon for their mid-morning snack, served alongside a steaming cup of café con leche.
This tortilla espanola or tortilla de patata makes 8-10 servings as an appetizer or 6 servings as a main course.
Spanish Omelette(Tortilla Española)的食材和调料
| medium potatoes (peeled, cut into 1/4" slices) | 3 pounds (6~7) |
| Sea salt | 3 teaspoons plus more |
| Olive oil | 2 cups |
| medium onion, chopped | 1 |
| large eggs, beaten to blend | 10yh |
Spanish Omelette(Tortilla Española)的做法与步骤
- 1.
Place potatoes in a large colander, sprinkle with 2 teaspoons salt, and toss to coat. Let stand for 30 minutes. Pat dry with paper towels.
- 2.
Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning occasionally, until crisp-tender, 10-15 minutes.
- 3.
Add onion to potatoes in skillet; cook until onion and potatoes are soft, 5-8 minutes. Using a slotted spoon, transfer mixture to a large bowl; let cool slightly. Strain oil into a heatproof bowl; set aside.
- 4.
Add eggs to potato mixture; season with salt. Wipe out skillet. Heat 1/4 cup reserved oil over medium-high heat (chill remaining oil for another use). Add egg mixture, arranging potatoes to submerge.
- 5.
Reduce heat to medium; cook tortilla until almost set (it will be slightly runny on top), 25-30 minutes. Flip the skillet over.Slide into skillet browned side up. Cook until golden on bottom and cooked through, about 4 minutes more. Serve warm or at room temperature. Cut into wedges. DO AHEAD: Tortilla can be made 2 hours ahead. Let stand at room temperature.
