- potatoes 4-5 pcs.
- onion 1 pc.
- olive oil 1 tbsp.
- black pepper
- eggs 6 pcs.
- garlic 1 clove
Prepare Spanish Potato Omelette
Wash the potatoes, peel the skin and cut into random jagged thin slices.
Pour olive oil (1 cup) into a deep skillet and fry a clove of unpeeled garlic.
Once the garlic begins to pinch, which will happen after about 3 minutes, switch to high heat and place the prepared potatoes in the heated skillet.
After 4-5 minutes, add the chopped onions to the skillet with the potatoes.
Fry onions and potatoes in olive oil for 5 minutes.
After the potatoes and onions, strain in a colander.
Find the garlic clove and discard.
In a suitable bowl, beat all the eggs.
Transfer the potatoes and onions to the bowl with the beaten eggs.
Salt and pepper and stir to combine.
For the final preparation of the potato omelet, a small skillet (20 cm diameter) with high walls is best.
Heat a frying pan with olive oil (2-3 tbsp) over medium heat, and pour the egg mixture in there.
Using a wooden spatula, shape the edges of the tortilla – moving from the center of the pan to the edges.
Once the egg mixture thickens, all around the perimeter of the pan, use a spatula to lift the edges of the tortilla and cover with a large flat plate (holding one hand on the handle of the pan and the other on the plate), in one motion flip the contents of the pan into the plate.
The half-cooked tartilla will end up in the plate with the toasted side on top.
Then, by ducking the plate, ensure that the tortilla slides back into the skillet.
After a few minutes, cover the pan with the plate again, and repeat the process of flipping the tortilla in the pan.
You will have to flip the tortilla 3 times during cooking.
Preheat the plate to place the cooked potato omelet in it.
Allow the tartilla to cool for about 5 minutes. Cut into 4 portions and serve.