This is great for sharing in a party and you will definitly impress your friend with your Spanish El Bulli type of cooking style. ( not on the molecular way but on the more traditional Spanish flavors )

Ingredients:

8 medium potatoes, peeled

1 whole Spanish onion

8 large eggs

2.5 cups of Extra Virgin olive oil for pan frying

Salt to taste

Preparation:

Step 1:

Peel and slice very thin the potatoes.

It’s no necessary to slice the potatoes very thin, but if they are sliced thik it will take longer to cook. Put the potatoes on a bowl and add about half of tablespoon of salt and a little bit of olive oil so the salt stays on the potatoes.

Step 2:

Peel and slice the onion and seare it n the fried pan with the Olive Oil at low temperature.

Note: This is the secret for a good Spanish omelette, cook first the Onions at a very very low temperature, this will infuse the olive oil with the onion flavor, and in the next step it will infuse this flavor into the potatoes when they absorb the olive oil.

Cook for 10 to 15 minutes.

Step 3:

Add the peeled potatoes at cook at low heat for 25-30 minutes.

The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.

Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks, your potatoes are done.

Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside = WRONG

Step 4:

Remove the potatoes and onion and drain the olive oil, you should have like a cup of extra olive oil. You don’t want this running in your veins, specially if you don’t go to the gym very often… Try the mix and add half tablespoon of salt.

Step 5:

While the mixture is draining, crack the eggs into a large mixing bowl and beat by hand. Pour in the potato onion mixture. Mix together with a large spoon.

Step 6:

Pour a little bit of olive oil into a medium, non-stick frying pan and heat on medium heat. Cook for 3 minute, or until the area touching the pan is cooked. If you move the pan the tortilla should “D.A.N.C.E” free inside.

Be careful not to get the pan too hot because the oil and the omelette surface will burn. The inside of the mixture should not be completely cooked and the egg will still be runny.

Now this is the most fun part of the recipe FLIP the tortilla. Put a plate on top of the pan and very quickly flip the tortilla over the plate. After that place the tortilla again on the the pan, so it can be cook on the other side.

Cook for other 2-3 minutes.

Put the plate again on top of the pan and flip.

Step 6:

Let the omelette rest for 15 minutes and cut into little squares.

This fantastic guide comes courtesy of José Moran from Spanish Hipster – head over to his site for more recipes and top restaurant recommendations in the US.  Thanks José

Tagged as: spanish omelette, tortilla