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A Spanish Omelette, or Tortilla Espanola, is a popular Spanish Tapa. Tapas are small plates of food that are meant to be shared and enjoyed with friends at Spanish bars or restaurants. To qualify as a Tortilla Espanola it can only be made with extra virgin olive oil, Spanish of course, eggs, potatoes, salt and pepper. If you add any other ingredients the Spanish government will make you call it something else. You can get away with adding onions, I like to add well caramelized ones to mine, and still call it a Tortilla Espanola, but not everyone agrees on this.
To make this wonderful dish you will need: peeled and sliced or diced potatoes, Yukon Golds are good, but not Russets, sliced or diced Spanish Onions, or not, some well beaten eggs, extra virgin olive oil, salt, pepper, and a good non stick pan or two. You can use your well seasoned cast iron pan as well, but I like non stick whenever I make eggs.
First, put a your potatoes and onions into the pan and season them with salt and pepper. Now cover them with oil, yeah a lot of oil, and put the heat to them. You want to cook them slowly until the potatoes are tender and the onions are slightly browned. Now drain out the oil and save it for another day. Next you will season your eggs with salt and pepper, beat them well and pour them into the pan with the onions and potatoes. Cook the eggs until they are lightly browned on the bottom. Now you’ll need to either flip them into another pan or put them into your oven because it needs to cook on both sides evenly.
When it is done, turn it out onto a plate and let it cool. Tortilla Espanola is usually eaten at room temperature. I like to serve it with a salad of mixed greens with a sherry vinaigrette and some roasted peppers and tomatoes.
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