Spanish Potato Omelette, or Tortilla Espanola, is one of the most well-liked foods in Spain. Although the meal has various variants, potatoes and onions are included in the most popular form. It's a Spanish tapas bar classic and makes the ideal lunch. This specific dish was given to the attendees of an Oldways Culinaria in Madrid by Gabriela Llmas.
Components:
One medium onion
One pound of potatoes
Six eggs
Half a cup of extra virgin olive oil
One tsp salt
Guidelines:
Finely peel and cut the potatoes and onion. In a pan with heated olive oil, sauté the onion and potatoes over low heat. They shouldn't become hard or pigmented. After cooked through and soft, save the oil and drain over a strainer.
Lightly beat the eggs with the salt and gently stir into the potatoes. Add the egg-potato mixture to a pan with partially heated oil. Simmer for about five minutes on each side. It should have a golden exterior and a somewhat mushy inside.
One large omelette or two smaller ones can be prepared. With the aid of a larger cover or a serving tray, flipping a smaller omelette is considerably simpler.
Additionally, tripes, clam sauce, saffron sauce, green parsley and garlic sauce, etc., can be used when cooking potato omelets. It is frequently seen filled with lettuce, tomato, tuna fish, mayonnaise, etc. in the northern regions of Spain.
You may also top it with fried peppers, spinach, and chorizo sausage.