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RECIPE in English
What's is Tortilla ?
TORTILLA ESPANOLA (Potato and onion omelet) Served all over Spain, tortilla
is a well-loved and versatile dish that can be eaten at breakfast, later
in the day as a tapa or as a light supper. It may well become one of your
family's favorites. Olive oil 1/2 pounds of baking potatoes, peeled and
sliced 1/8 inch thick salt 1/2 medium onion thinly sliced 4 large eggs
Preheat the oven to 350 degrees. Grease a 13-by-9-inch roasting pan with
2 teaspoon oil. Arrange a layer of potatoes in the pan, sprinkle with salt,
and scatter with some of the onion. Drizzle with oil. Continue to make
layers with remaining potatoes and onion, using 3 tablespoons of oil in
all. Roast for 45 minutes, loosening and turning potatoes occasionally
with a metal spatula. In a large bowl, using a fork, beat the eggs until
uniform in color. Season with salt. Add the potatoes and onion, separating
them as much as possible by pressing down with the spatula so that they
are covered with egg. Let sit about 10 minutes. Heat 1 tablespoon oil in
an 8 or 9 inch skillet. Quickly add the egg-potato mixture, flatten with
the spatula, and reduce heat to medium-high. Shake skillet, constantly
to prevent sticking. When the underside begins to brown, slide the omelet
onto a plate. Place another plate over it, and flip. Heat 1 teaspoon oil
in the skillet, remove the top plate from the omelet, and slide it back
into the skillet, smoothing out any rough edges with the spatula and continuing
to shake the skillet. Brown lightly, turn again and cook until egg is just
set. Slice in wedges or small squares and serve hot or at room temperature.
Serves 8 to 10.