Spanish Omelette or Tortilla
Tortilla de Patata
Mamta Gupta
I went to Lanzarote in Canary Islands in January 2010, where I had this delicious omelette a few times. It looked easy enough, and people there told me how to make it, so I decided to try it.
In Lanzarote, it was served cold, but to me it definitely tastes better warm. A small slice can be served as an appetiser or it can be part of a buffet or even served as a main meal, along with some fresh salad.
Serves 4, as a main course.
Edited September 2023
Ingredients
5-6 large eggs
2 medium potatoes
1 medium sized onion, peeled and sliced
2 small tomatoes, cut into chunks
1 green pepper, cut into cubes
1 large or a few small mushrooms, cut into small chunks.
2 red chillies, sliced
4 tbsp. olive oil
Salt to taste
A good sprinkle of freshly ground black pepper
You can also add any of these; chopped/sliced chorizo sausage (fry them first), cooked ham, cooked bacon, fresh peas, chopped parsley, chopped coriander etc.
Instructions
Steam potatoes in their skins. I do this in a microwave for 5-6 minutes on full power. Peel and cube.
Prepare all vegetables and other ingredients.
Beat eggs lightly and keep aside. Do not over beat.
Heat half the oil in a heavy, non-stick, 7-8 inch pan and fry onions.
Once softened, add mushrooms and green peppers and then tomatoes and stir fry for a few minutes.
Finally potatoes. Fry together on low/medium heat, until everything is half cooked.
Take off the heat and add vegetables to the bowl of beaten eggs. Mix gently with a fork.
Heat the remaining oil in the frying pan and gently tip over the egg/vegetables mix onto it.
Turn heat down to minimum immediately and let it cook slowly for about 15 minutes or so, until well set. No need to cover.
Now turn it over gently. I do it by turning the pan over onto a stainless steel plate first and then gently sliding it back into the pan, with uncooked side down. You can cook the top by placing it under a pre-heated grill.
Let it cook for further 3-4-5 minutes.
Transfer it to a plate. Slice it into wedges and serve it hot or cold, with fresh bread and salad.
