HOW TO PREPARE TORTILLA.

Tortilla española, or Spanish omelette, is a classic Spanish dish made with eggs, potatoes, and onions. It’s often served as a tapa or light meal. Here’s a traditional recipe to prepare tortilla española:

Ingredients:

4-5 medium potatoes (about 600g), peeled and thinly sliced
1 onion, thinly sliced
6 large eggs
Salt and pepper, to taste
Olive oil (for frying)

Instructions:

Prepare Potatoes and Onions:

Peel the potatoes and slice them thinly (about 1/8 inch thick). Similarly, thinly slice the onion.

Fry Potatoes and Onions:

In a large non-stick skillet, heat olive oil over medium heat. Add the sliced potatoes and onions. Fry gently, stirring occasionally, until the potatoes are tender but not browned. This can take about 10-15 minutes. Adjust the heat if necessary to prevent browning.

Drain Excess Oil:

Once the potatoes and onions are cooked, remove them from the skillet using a slotted spoon or spatula. Let them drain on paper towels to remove excess oil.

Prepare the Eggs:

In a large mixing bowl, beat the eggs with salt and pepper until well combined.

Combine Eggs with Potatoes and Onions:

Add the drained potatoes and onions to the beaten eggs. Gently stir to combine, ensuring the potatoes and onions are evenly coated with the egg mixture.

Cook the Tortilla:

In the same skillet used for frying the potatoes (wipe it clean if necessary), add a tablespoon of olive oil and heat over medium heat. Pour the potato and egg mixture into the skillet, spreading it evenly with a spatula.

Cook Over Medium Heat:

Cook the tortilla for about 4-5 minutes, shaking the pan occasionally and running a spatula around the edges to prevent sticking. The bottom should be golden and the top still slightly runny.

Flip the Tortilla:

Place a large plate or lid over the skillet. Carefully flip the skillet upside down so the tortilla transfers onto the plate (uncooked side down). If the skillet looks dry, you can add a bit more olive oil before sliding the tortilla back into the skillet to cook the other side.

Finish Cooking:

Cook the tortilla for another 3-4 minutes until the bottom is golden and the inside is cooked through but still moist.

Serve:
- Slide the tortilla española onto a serving plate. Let it rest for a few minutes before slicing into wedges or squares. Serve warm or at room temperature.

Tips:

Variations: Some variations include adding chopped parsley, red bell peppers, or chorizo for added flavor.
Storage: Tortilla española can be stored in the refrigerator for a day or two. It can be enjoyed cold or reheated gently in the microwave or oven.
Serving: Serve tortilla española as a tapa with crusty bread and a side salad, or as a light meal with a glass of wine.

Enjoy this delicious and comforting Spanish omelette, perfect for any meal of the day!