It is easy to prepare an original Spanish Omelette “receta original de Tortilla de patatas española” but you need to know the tricks to do it perfect. The time is over 40-45 minutes for one of them.
- 4 spoons milk
Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes, last 5 minutes add 1 onion to do it together . When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste. Important, leave the potatoes & onions to lost temperature again in a plate for example near to the window to get room temperature. 10 minutes. At this time you can start with other half potatoes.
Recipe original Spanish omelette
Whisk eggs in a large bowl until smooth. Add a bit of milk (4 spoons). 1.5 small spoons of salt and a bit of pepper. Mix with the potatoes.
Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 4 to 8 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve. Enjoy it!
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