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Recipe for Tortilla Espanola

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(Spanish Potato Omelet)

3 large eggs

Salt to taste

3 to 4 tablespoons olive oil

3 large potatoes, peeled and thinly sliced

1 onion, peeled and finely chopped

Green olives, for garnish 

Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt. Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip). Add the potato and fry for a couple of minutes. Add the onion and mash together. When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture. 

Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not overcook. The middle is meant to remain runny. The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick coordinated movement of both wrists, flip the tortilla over onto the plate and slide back into the pan to cook the underside.


About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

One response »

  1. The recipe seems delicious. It looks so amazing and sounds simple to make. Yummmm….


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