One of the most tipical food in Spain, together with chorizo, is the Spanish tortilla.
Ingredients
5 medium size potatoes
1 onion
6 eggs
Olive oil
Salt
What do you need?
A pan (must be non-stick)
A big bowl
A big flat dish
Procedure
Peel the potatoes, cut each potato in half lengthways and cut each half into thin slices. Place a medium frying pan on the hob over medium heat. Put olive oil into the pan (one finger). When oil gets hot, carefully slide all the potatoes into the pan and let them start to fry. From time to time turn the potato slices so they fry uniformly.
Cut the onion into small pieces and put it into the pan with the potato and mix them. Now add some salt. While the potatoes are cooking, break and mix the eggs into the bowl. Whisk the eggs until the yolks and whites are combined and add some salt on them too.
The potatoes will be ready when they look very soft. Then, transfer all the potatoes and the onion to the bowl of beaten egg and stir it. Now put the pan back with a little bit of oil on the heat (low to medium) and pour the mixture into the pan. Now let the tortilla cook gently until it has its down solid and golden. Only the experience can give you and idea of the exact moment, but it usually takes between 6 and 8 minutes. Once it’s ready, it is the moment to turn the tortilla.
This step is the most critical part and probably can destroy completely your tortilla. There are some ways to it, but I will explain the “Spanish way”. Place a flat dish over the pan covering it; remove the pan from the heat and flip the pan and the dish together upside. If you don’t feel confident in this step I recommend you doing it over the sink and take considerable care.
Put the pan again on the fire and slide the tortilla again into it and 5 minutes more of cooking should be enough. Tortillas are best eaten warm but also many people likes eat them could. After eat it, the last step is to clean up all the mesh you have made in the kitchen.
I will give you some tips from the voice of experience (my mum’s tips). Onion can be eliminated from the recipe; you can add more ingredients as you desire such as red or green pepper, chorizo…; a non-stick pan is mandatory for beginners.
By Borjamari
Restaurants in Stavanger 