Spain is famously known for their omelettes, especially the classic Tortilla de Patatas. However, this recipe Tortilla de Patatas con Queso Manchego, is probably the best one we’ve tried . We’re taking on layer upon layer of so many great flavours.
INGREDIENTS Servings 8 slices
120 ml extra virgin olive oil
2 onions finely chopped
3 potatoes cut l .625 cm thick bite-sized pieces
6 eggs
2 tablespoons chopped fresh parsley
450 gr manchego cheese
sea salt & black pepper
METHOD
Heat a large frying pan with a medium heat and add in the olive oil
Add the onions into the hot pan, mix continuously, for 3 to 4 minutes after which the onions are slightly translucent, add in the chopped potatoes, mix together, stir every 3 to 4 minutes so everything evenly fries.
Meanwhile, crack the eggs into a large bowl, add in the chopped parsley and season with sea salt & black pepper, whisk together, slice the block of cheese into .625 cm thick slices, about 7 to 8 slices will do
After 20 to 25 minutes and the potatoes are golden fried, season with sea salt & black pepper, mix together, then remove from the heat, transfer everything into the bowl with the whisked eggs, making sure to reserve any olive oil in the pan, mix together and set aside
Heat the same fry pan with a low-medium heat, add in more olive oil or remove some if needed, you want about 1 tablespoon in the pan
Add in half of the potato and egg mixture, make sure to spread it around so it covers the entire surface, then add the slices of cheese, in a single layer, pour the rest of the egg and potato mixture, again making sure to cover the entire surface and in a flat layer
After 4 to 5 minutes it’s time to flip the omelette, place a plate that is slightly smaller than the pan over the omelette, in one swift move flip the pan into the plate, then slide the omelette back into the pan, gently push down on the omelette and then compact it from the outer edges towards the center, this is what gives it that classic rounded edge
Once the eggs are fully cooked through, about 4 to 5 minutes per side, remove the pan from the heat, slide the omelette into a serving dish, serve warm, at room temperature.
Original Recipe Spainonafork
Leave a Comment