Spanish tortilla with love

Name: Spanish tortilla with love
Total time: 1800 s
Cuisine: British
Ingredients: 1 medium potato; 3 eggs; Copious amounts of olive oil; Guérande salt to taste

Keight @Keight

On trips to Spain, I had some of the most amazing omelettes with potatoes, called Tortilla. Some of which were so good, as they were not at all dry or overcooked, and some were even slightly undercooked (these were the best!). In fact, these are slow-cooked compared to omelettes as we know them. The best tortilla I tried was at a tapas restaurant in San Sebastian. I just spent about half an hour cooking this for my hubby earlier today - my very first attempt at recreating the tortilla I had in San Sebastián. on a cool Friday the 13th in Katowice! :) Unfortunately, patience isn’t one of my virtues, and I turned the heat up from 2. to 4. on my ceramic stovetop (Siemens) at the end because I didn’t think it was high enough. It was a bit of a mistake, as I turned the omelette over and it was a lot more browned than I wanted it to be. Anyway, my hubby absolutely loved it! And so it’s a success because I made this with love, just for him!

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Ingredients

30 minutes

1medium potato
3eggs
Copious amounts of olive oil
Guérande salt to taste

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Steps

30 minutes

1

Slice the potatoes into thin slices, and cook gently in lots of olive oil until the potato is fully cooked.
2

Remove the pan from the heat, scoop up the cooked potato (leave any remaining oil in the pan) and let the potato cool in a separate bowl.
3

Beat the three eggs.
4

Next, add the potato to the beaten eggs, season to taste, and mix the potatoes well through the beaten egg. Season to taste at this stage.
5

Reheat the pan, pour the mixture into the pan, and cook low and slow until the egg sets 3/4 way through. Don’t turn the heat up like I did! :)
6

Turn the omelette over and cook gently on the other side.
7

Transfer it onto a serving plate. You can serve this hot, warm, or at room temperature.