Many of us have cooked such a dish as fried eggs and potatoes more than once . But few people know what it is called "Spanish omelet". True, our dish, consisting mainly of yesterday’s potatoes and loose eggs, has little to do with authentic food. Which, by the way, is considered one of the main national dishes, standing in Spain at about the same place as in Italy pizza. That is practically on the first. And called the Spanish omelet "tortilla".
They serve it not only in ordinary cafes and bars, but also in expensive restaurants. This dish is being prepared there, not like ours, whipped up and on the principle of “not disappearing yesterday’s potatoes,” but only from purely fresh products and in strict accordance with the cooking technology, which, incidentally, involves a rather lengthy process.
A classic Spanish omelet is made with onions and potatoes. However, there are various variations on the subject (as is the case with pizza). And then various additional ingredients are added to the omelet in the form of vegetables, ham, meat, greens, mushrooms. And nobody yesterday’s potatoes! This vegetable should be taken only fresh, and the dish itself should be done with the soul.
So, prepare the Spanish omelet!
Classic Recipe: Ingredients
Despite the fact that you will have to tinker with the preparation of this Spanish omelet, the components of this dish are more than simple. The hostess only needs to stock up on potatoes (five to six pieces), onions, five eggs and one hundred grams of olive oil (it’s just that they don’t make tortillas in Spain).
Cooking process
Peeled potatoes need to be cut into thin slices, onion - arbitrarily. We put potatoes on a hot oil in a pan. Above is a bow. We fry under the lid over medium heat, stirring occasionally.
Remember: in no case do not allow the appearance on the potato so beloved by all fried crust. Once it is ready, put it in a sieve, because now you need to get rid of excess oil. Then transfer to a large enough bowl and fill with a mixture of beaten eggs, pepper and salt. It should completely cover the potatoes. If this does not happen, slightly lower the last with a spatula. But carefully so as not to turn it into porridge.
Now all this must be left for twenty minutes to soak. And only then can you fry. Put the pan on a small fire, add a lot of oil and pour in the mixture. Then you have to tinker. Because our Spanish omelet is required to be turned over. And more than once. Trying to do this with knives and spatulas is futile. You need to take a plate that is suitable in diameter. And as soon as you make sure that the bottom of the omelet is sufficiently fried, remove the pan from the stove, shake it, attach a plate to the tortilla and turn it on it. Then return to the pan with the unfried side down. And such manipulations must be repeated at least three times.
This is the only way to cook a real omelet in Spanish. As you can see, a lot of fuss. After finishing all the torment, put the dish on a plate, sprinkle with herbs, decorate with tomatoes and serve.
Now consider the variations on the theme of the Spanish omelet. In bars and restaurants in Spain, this dish is called Tortilla a su gusto. If in Russian, then it sounds like a "dish to order." That is, various ingredients are added to it at the request of a particular client. So we’ll talk about what else you can cook a Spanish omelet with.
Tortilla with mushrooms
The Spanish omelet with potatoes and the addition of mushrooms is no longer a classic, but its taste does not get any worse. What should be done? First, fry the potatoes in the same way as indicated in the first recipe, but without onions. The last (one thing) you need to fry in a separate pan. Then we add to it 50 g of finely chopped bacon and a plate of champignons (we cut six pieces).
Fry for another five minutes. Add the potatoes, fry for three minutes, then put the two sliced tomatoes on top, sprinkle with your favorite greens and pour five eggs whipped with salt and pepper. Keep on the fire for another three minutes, then sprinkle with grated cheese, close the lid and cook for no more than five minutes.
Omelet with tomatoes and pepper
Such a tortilla will be more juicy than classic, due to the presence of vegetables in it. To cook it, you need to chop several large potatoes and fry them with onions as we told when we talked about the classic recipe. Then in a pan you need to add two tomatoes and one bell pepper, cut into circles. Pour all over with five beaten eggs and cook for 10-15 minutes, without forgetting to turn the tortilla over at least several times.
Spanish omelet with potatoes and sausages
By and large, in tortilla, as well as pizza, you can add almost everything your heart desires. If you think that you hardly eat potatoes and eggs, enter the meat component in the dish. For example, the same sausages. The principle of cooking such an omelet is no different from the previous ones. First, fry the potatoes with onions, then add three sausages, cut into circles, to fry for another five minutes, then fill with beaten eggs (4 pcs.). Cook for 15 minutes, naturally turning over with a plate. The taste of the dish can be diversified by adding tomatoes, peppers, green peas, greens and other additional ingredients.
Omelet in a slow cooker
Today you can cook such a dish in the beloved miracle oven, so beloved by many. Moreover, in this case, one can add meat to it, making food a complete dish for a hearty dinner. Moreover, no preparatory procedures are required. It is enough to cut meat into small pieces (any, 200 grams), two potatoes, one onion and a couple of tomatoes.
All this must be placed in the bowl of the multicooker, pepper, salt and cook for an hour, setting the mode "Stewing", then add the eggs (four pieces), beaten with a little salt, and then cook in the same mode for another ten minutes. And then sprinkle with grated cheese and wait another ten minutes. The procedure, of course, is a long time, but since you don’t need to stand at the stove, because the crock-pot can do without you, you can put up with it. But in the end you get a surprisingly tasty and satisfying dish, cooked without oil.