May 15, 2012

Spanish Omellette (Tortilla Espanola)

I've made this quite sometime ago..
It is Tortilla Espanola....or in English, Spanish omelette.
Spanish omelette is typically Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil.
                                             Tortilla de patatas cut in half.

The potatoes, ideally starchy rather than waxy ones, are cut and then rinsed in water to remove excess starch, then fried in olive oil at a moderate temperature until they are soft but not brown, then drained, mixed with raw beaten eggs, and slowly fried in a pan. 
The tortilla is fried first on one side and then flipped over to fry on its other side. This may be done with the help of a plate or a "vuelve tortillas" (a ceramic lid-like utensil made for this particular purpose). 
Wetting the plate prevents the tortilla from sticking when it is slid back into the pan. Other ingredients, especially onions, can be added.
The tortilla may be eaten hot or cold; it is commonly served as a snack or picnic dish throughout Spain. As a snack, it may be cut into bite-size pieces served on cocktail sticks.

My version of Spanish Omelette


  • Egg
  • Potato
  • Onion
  • Garlic
  • Bay leaf


  1. Sauté onion until it is soft.
  2. Then add the potatoes, a little bit of water and the bay leaf.
  3. When the potatoes is cooked remove the bay leaf.
  4. The egg is beaten and cooked in a non-stick pan with a slow fire. Then put in the potatoes.
  5. When the one side is cooked and set flipped it to cook the other side.
  6. Ready to serve

Signing off,

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