Tortilla Espanola (Spanish Omelette)

Name: Tortilla Espanola (Spanish Omelette)
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 4 medium potatoes (500gms); 1 large onion; 4 eggs; 1 tsp salt or to taste; 1/4 tsp black pepper powder; 1/4 tsp garlic powder; 1/2 tsp paprika powder; 2 tbsp all-purpose flour; 1/3 cup olive oil

Madhu Bindra @madhubindra

Tortilla Española or Spanish Omelette is a staple in Spanish cuisine. Just a few simple ingredients but high on flavor. Try out my version of this traditional dish. #ga24 #eggandflour #spain

Madhu Bindra @madhubindra

Tortilla Española or Spanish Omelette is a staple in Spanish cuisine. Just a few simple ingredients but high on flavor. Try out my version of this traditional dish. #ga24 #eggandflour #spain

Saved

Ingredients

30 minutes

4 people

4medium potatoes (500gms)
1large onion
4eggs
1 tspsalt or to taste
1/4 tspblack pepper powder
1/4 tspgarlic powder
1/2 tsppaprika powder
2 tbspall-purpose flour
1/3 cupolive oil

Saved

Steps

30 minutes

1

To begin, peel the potatoes and wash them well. Pat dry. Cut into halves and thinly slice them. Do not soak the sliced potatoes in water.
2

Heat olive oil in a pan. Add in the potatoes and cook them for a few minutes until they begin to change color.
3

In the meantime, slice the onions.
4

Add in the onions and cook until the potatoes soften a bit and the onions begin to caramelize.
5

Remove to a plate. Season it with ½ tsp salt and mix well. Let it cool a bit.
6

Whisk 4 eggs in a bowl until slightly fluffy.
7

Add in the dry ingredients - salt, black pepper powder, garlic powder, paprika powder, and all-purpose flour. Mix well.
8

Now add in the vegetables and mix.
9

Heat 3 tbsp oil in the same pan you cooked the potatoes and onions in. Pour in the egg mixture. Keep the flame on low to cook the eggs.
10

Gently mix the eggs so that they cook evenly until they start to set around the edges.
11

To flip the omellete, cover the pan with a plate and turn it over. Slide the omellete back into the pan and cook. Gently push the edges in to shape the tortilla.
12

Once done, slide it into a serving dish. Let it cool a bit before cutting it into wedges. The Tortilla Española or Spanish Omelette is traditionally served at room temperature or even cold.