The Spanish Omelet is a delicious and easy-to-make tapa dish commonly known in Spain as Tortilla Española or Tortilla de Patatas. It is a favorite tapa dish served in Spanish cafes and bars. The Spanish omelet, is round (not folded), thick, and is commonly made with eggs, potatoes, onions, and sometimes other ingredients, but it is always cooked in olive oil. It can be served hot or cold and is commonly paired with a side salad. It is also popular when it is cut into small pieces. It can also be eaten at breakfast or as a light supper.
Ingredients :
Ingredients :
6 eggs
1/2 cup olive oil
2 pounds baking potatoes, peeled and cut into 1/4-inch slices
3 tablespoons olive oil
3 onions, sliced into rings
1 roasted red pepper, drained and cut into strips
3 ounces Spanish serrano ham, chopped
2 tablespoons chopped fresh Italian parsley
salt and pepper to taste
Directions :
In a large skillet, heat 1/2 cup olive oil over medium-low heat. Add half of the potato slices, and cook, until just tender, 20 to 25 minutes. When the potatoes are cooked , remove them 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.
Taste with salt and pepper
Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 10 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
In a large bowl, whisk eggs until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 10 to 12 minutes.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 5minutes.
Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.
