It doesn’t matter whether you live in Spain, visit the country regularly, or have never been to Spain before: it’s likely that you’ve already eaten a Spanish omelette! Known in Spain as a tortilla de patata, where it is considered as traditional as tapas, a Spanish omelette is a full meal, and quite unlike any other omelette you’ve eaten before. You can choose to eat it cold as a lunch or picnic snack, or hot as a simple evening meal.
This family favourite recipe is packed with flavour, and the best thing is that it can be modified to make use of any leftover ingredients you may have in your fridge. Whether you have vegetables that need to be used up, meat leftover from dinner, or the tail end of tapas dishes, don’t be afraid to experiment, create your own combinations, and adopt an ‘anything goes’ attitude when making this dish. If you’re looking for a little more guidance though, here is our favourite recipe for a simple Spanish omelette:
300 g potatoes
5 large eggs (free-range if possible)
1 splash of olive oil
1. Before you heat your pan you should prepare your ingredients. Start by peeling and slicing your potatoes into thin slices, and then pat them dry with a clean tea towel to remove as much excess liquid as possible.
2. Peel and slice your onion. If you are adding any other ingredients, whether meat or vegetables, then you should slice or finely dice these at this point too.
3. Take a small frying pan and heat your olive oil at a high heat. When the pan is sizzling hot, add the potatoes, onions and any extra ingredients detailed above into the pan. Turn down the heat and then leave these ingredients to soften over a low heat for around 25 to 30 minutes. Turn the ingredients regularly using a flat fish slice as it cooks.
4. Once your ingredients are softened and cooked through, it’s time to add your eggs. Crack these into a bowl and whisk them until they are fluffy, adding salt and pepper to taste.
5. Pour the eggs over the top of your cooked ingredients in the pan, and leave this to cook for around 20 minutes or until the egg is almost cooked. At this point you can flip the tortilla to ensure that both sides of the tortilla are cooked and slightly browned, and cook it on the other side until is is thoroughly cooked.
6. Your tortilla is ready to eat! Serve either hot and cold, depending on your preference, and serve alongside a fresh salad to bring out its natural flavours. This is the perfect meal for those days when you want something light and fresh on your plate.
Are you thinking of moving to Spain? Perhaps you like the idea of submerging yourself into the traditional Spanish lifestyle and cooking Spanish recipes every day? Whatever your dream, we can help. Why not get in touch with our team of local property experts at Right Casa Estates, to find out more about how we can help you.