Potato Omelette Tortilla De Patatas Recipes

SPANISH POTATO OMELET (TORTILLA DE PATATAS)

Steps:

• Fry bacon in 10 inch skillet until crisp. Remove bacon, drain all but 4 tablespoons of fat from pan.
• Add potato and onion, cook and stir until the potatoes are tender and golden, about ten minutes.
• Whisk eggs with salt and pepper.
• Add the bacon back to the pan, add eggs.
• Cover with lid and cook on LOW until the eggs are set, perhaps 10 minutes more. Garnish with parsley.
• Cut into wedges and serve.
• Be sure not to overcook, it will get rubbery! Eggs cook themselves even after they are off the heat, as I'm sure you know.

TORTILLA DE PATATA (SPANISH POTATO OMELET)

Steps:

• Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel.
• Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy!

TORTILLA DE PATATAS. ( SPANISH POTATO OMELETTE)

Steps:

• Cut the potatoes into chips and fry.
• add the baking powder and seasoning to the beaten eggs and soak the chips in it for a few minutes.
• Add a little oil in a pan, and on a low heat, add the egg and chips. Cook for a few minutes and then using a plate, turn and cook other side.

POTATO OMELETTE (TORTILLA DE PATATAS)

Steps:

• Peel the potatoes and slice thinly. Cut the onion in very small pieces and add to the potatoes. Fry potatoes and onions in a generous amount of oil over a low heat, removing them with a palette knife when cooked. Drain well. In a separate bowl, beat the eggs and mix with the potatoes. Leave to stand for a few minutes so that the eggs fully absorb the potatoes.
• Heat a pan with a tablespoons of oil and then pour the mixture into the pan, over a low heat and let it thicken.
• Use a big flat dish or a lid to turn the mixture over and allow to cook on the other side.