Ingredients with Measurements:
- 4 medium potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 6 large eggs
- 1/2 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- 10-inch non-stick skillet
- Large plate or cutting board
Step-by-step instructions:
1. Heat the olive oil in the skillet over medium heat.
2. Add the sliced potatoes and onions to the skillet and cook until the potatoes are tender, stirring occasionally.
3. In a large bowl, beat the eggs and season with salt and pepper.
4. Once the potatoes are tender, remove them from the skillet with a slotted spoon and add them to the bowl with the eggs. Mix well.
5. Pour the egg and potato mixture back into the skillet and cook over low heat until the bottom is set.
6. Place a large plate or cutting board over the skillet and carefully flip the omelette onto the plate.
7. Slide the omelette back into the skillet and cook until the other side is set.
8. Slide the omelette onto a serving plate and let it cool for a few minutes before slicing.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the potatoes and onions, low heat for cooking the omelette.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 20g
Carbohydrates: 20g
Protein: 10g
Substitutions for ingredients:
- Sweet potatoes or yams can be substituted for the potatoes.
- Red or yellow onions can be used instead of white onions.
- Vegetable oil can be used instead of olive oil.
Variations:
- Add diced bell peppers or chorizo to the potato and onion mixture for extra flavor.
- Top the omelette with grated cheese before serving.
- Serve with a side of tomato sauce or aioli.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the omelette from sticking.
- Use a slotted spoon to remove the potatoes and onions from the skillet to avoid excess oil.
- Let the omelette cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the omelette in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
Serve the omelette on a large platter with a sprinkle of chopped parsley or chives.
Garnishes:
Fresh herbs, sliced tomatoes, or a dollop of sour cream can be used as garnishes.
Pairings:
Serve with a side of crusty bread and a green salad.
Suggested side dishes:
- Tomato salad
- Grilled vegetables
- Roasted garlic potatoes
Troubleshooting advice:
- If the omelette sticks to the skillet, use a spatula to gently loosen it from the bottom before flipping.
- If the omelette falls apart when flipping, use a smaller skillet or reduce the amount of potatoes and eggs.
Food safety advice:
- Be sure to cook the potatoes and onions until they are tender to avoid any undercooked vegetables.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
The Spanish-style potato omelette, also known as tortilla de patatas, is a traditional dish in Spain. It is typically served as a tapa or small plate and can be found in restaurants and cafes throughout the country.
Flavor profiles:
The omelette is savory and slightly sweet from the cooked onions. The potatoes add a hearty texture and the eggs provide a creamy, custard-like consistency.
Serving suggestions:
Serve the omelette as a main dish for breakfast, lunch, or dinner. It can also be sliced into small pieces and served as a tapa or appetizer.
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Region: Spanish