Page 30 - 2022 Passport on a Plate Guide Book

Tortilla

Espanola

Ingredients
¼ cup olive oil see notes
2 russet potatoes peeled, quartered and thinly sliced
1 yellow onion chopped
6 large eggs
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoon olive oil

To serve
2 Roma tomatoes
1 Persian cucumber
½ red onion
1 tablespoon olive oil extra virgin
1 lemon juice of
¼ teaspoon salt

Instructions
1. Heat olive oil in a pan over medium heat. Place the potatoes and onion in the pan and cook over medium
low heat until the potatoes are fork tender. Stir occasionally to make sure they cook evenly.
2. Once the potatoes are fork tender, transfer the potatoes and onions to a bowl and discard the excess oil.
3. In a large bowl, whisk the eggs until incorporated. Add in the potatoes and onion and stir to combine.
Season with salt and pepper.
4. Heat 2 tablespoon olive oil in the same skillet. Pour in the potato and egg mixture into the pan.
5. Cook over medium heat for a 8 to 10 minutes until the bottom is golden brown.
6. Place a large round plate on top of the pan and hold it firmly. With the other hand, hold the skillet’s
handle and quickly but firmly, flip the omelette into the plate (you can do this over the sink to avoid any
leakage).
7. Place the pan over the heat again and slowly, push the omelette into the pan and cook over medium heat
for another 8 to 10 minutes. IF you like your tortilla softer and runnier, cook for 6 to 8 minutes.
8. Once the other side is golden brown as well, the Spanish omelette is ready to serve.
9. Mix the tomatoes, cucumber, onion, olive oil, lemon juice and salt in a small bowl and serve it with the
Spanish tortilla.