Spanish Tortilla

Tortilla (English /tɔrˈtiː.ə/, Spanish: [torˈtiʎa]) means “little torta” or “little cake” in Spanish)

tortilla de patatas or tortilla española or Omelette-like tortilla

Is a typically Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil.

Ingredients:

1. 6-7 medium potatoes, peeled

2. 1 whole yellow onion (2 საშუალო ზომის ჩვეულებრივი ხახვი ავიღე მე)

3. 5-6 large eggs (ჩემს მაცივარში მხოლოდ 4 იყო, ამიტომ დააკლდა ომლეტს)

4. 2-3 cups of olive oil for pan frying (ნუ მე ზეითუნის ზეთი არ მქონდა და ჩვეულებრივ მზესუმზირის ზეთში გავაკეთე)

5. Salt to taste

very easy to prepare:

slice potatoes not very sick but not too thin also,  peel and chop onions;

Put potatoes and onions into a large mixing bowl and mix them together. Salt the mixture to taste.

In a large, heavy, non-stick frying pan, heat the olive oil on medium-high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan

Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan. I places it in a colander for a few minutes to drain well.

Meanwhile I crack the eggs into a small mixing bowl and beat by hand with a fork.

Than I pour into the potato onion mixture. Mix together with a large spoon.

pan again will oil, heated enough, pour the potato-onion-eggs mixture into it.

You may need to turn heat to medium-low heat. Allow the egg to cook around the edges. Then, using a spatula, carefully lift up one side of the tortilla to check if the egg has slightly browned. The inside of the mixture should not be completely cooked and the egg will still be runny on top and in middle.

When the mixture has browned on the bottom, you are ready to turn it over to cook the other side.

Note: This is the hardest part of the recipe and the one that makes most cooks nervous. Don’t worry! It’s not as hard as you imagine – and if you turn it over the sink, the worst that can happen is that you spill a bit of the egg mixture.

Carefully carry the frying pan to a sink. Place a large dinner plate (12-inch) upside down over the frying pan to cover top. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate. You’re almost done!

Carry plate with potato-egg mixture and empty pan back to stove. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan; Carefully slide the tortilla (which is probably still a bit runny), into the frying pan; Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Carefully slide the omelet onto a large plate and serve it! 🙂

served: well done Pelagia!

Bon appetit!