One of Spain's Signature Dishes: Spanish Omelette

So when one thinks of Spain and food, the first things that come to mind are Paella, Jamon, Chorizo and of course, the Spanish Omelette. Just the name says it all, the spanish omelette :)

In every single bar you go to you can find this simple yet tasty dish ready to eat as a tapa or pincho. What better combination than eggs and potatoes?! It just blends together perfectly. Yet there still it a bit of technique involved. After my first attempt, I quickly learned that the potatoes need to be realllllllllly cooked and almost mashed in order to get the right texture in the omelette. So here goes my perfected recipe :)

Tortilla de Patatas

Ingredients:

2 potatoes
4 eggs
1/2 onion
oil
salt

The general rule is 2 eggs per potato, so if you want to make more, keep following that rule.

In a small pan, add oil and heat. In the meantime, peel and thinly slice the potatoes. I use my hand blender with the slicer attachment and it gives me a perfect cut. When the oil is ready, add the potatoes and fry.

Finely chop the onion.

Keep frying until the potatoes mash themselves just by moving them around. They need to be really well done. Remove from the oil and place into a bowl.

Add the onion.

Let rest for a few minutes to make sure that when you add the eggs they won't cook right away.

In a small bowl, break the 4 eggs and whisk hard for a few minutes with a fork. David's aunt insists that it be a fork and not a whisk. So you gotta use a fork :)

Add the egg mixture to the potatoes and mix well.

In the same pan, heat the oil from the potatoes. When ready, pour the mixture into it.

After about 10 minutes at medium high, you have to flip it around. I use my wonderful Vuelve Tortilla:

For those not fluent in Spanish it means Omelette flipper. My mom uses it all the time now for any kind of omelette :)

Place the vuelve tortilla face down onto the pan. You can now see why I love my omelette flipper, it has a handle on the back :) Works wonders! You can use a regular plate but it's way easier with this one.

Now, over the sink (just in case it spills a bit), flip the pan around quickly holding the flipper onto it. Return the pan to the fire.

Now slide back gently the tortilla into the pan cooked side up.

Cook for about another 10 minutes. You can check the texture by touching it. It should be pretty firm if cooked.

Remove from the pan and let rest a few minutes.

You can cut it into squares or pie pieces. Whatever suits your style. I went square style :)

Buen provecho!