how can I make a real spanish omelette?

Question

ingredients and recipe ,please

Answer 1

Easy quick recipe for Spanish omelette
(Tortilla Española)

a delicious potato omelette which can be served as a tapas, warm, cold with salad....


Ingredients (for 3 people):


4 eggs
1/2 kilo potatoes
Olive oil (one glass, or 1/4 litre)
Salt

Steps:

1: Wash and cut the potatoes into thin slices. Heat the oil in the pan, and add the potatoes and salt. Fry, stirring occasionally. Tip: If you prefer the potatoes to be soft, use a spatula to mash them as they are frying. As soon as they are a golden colour, remove from the pan and put the potato mixture either in a sieve or on kitchen paper, so that as much oil as possible drains away or is absorbed.

2: Beat the eggs well with a pinch of salt, and add to the potatoes. Mix well.

3: Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of oil. Once the oil is hot, add the potato and egg mixture. Tip: shake the pan gently as you move the mixture, so that none sticks to the bottom. Once the omelette seems to be cooked, use the lid of the frying pan (or a large plate) to tip the omelette out of the pan, add a little more oil and slide the omelette in again, this time putting the less cooked side first into the pan. If you need to repeat this step, so that the omelette is perfectly cooked and golden on both sides, you may do so. This omelette is delicious hot or cold.

Use quality ingredients:

Olive oil: Ciao recommends Aceite Carbonell. This page may also help you to decide: Aceitedeoliva.com.
Use good-quality potatoes


Other versions:

Spanish omelette with onion and potato: the process is the same. All you have to do is cut two onions into thin slices, and add them to the oil just after adding the potatoes.
Spanish omelette with almost anything: other ingredients Spaniards sometimes use in their omlette recipies include ham, cheese, mushrooms, artichokes, spinach, chorizo

Answer 2

Real Spanish Omelette

Answer 3

Spanish Omelette Recipe


Eggs are a big part of the Spanish diet and here is a simple, traditional way to enjoy them! For a little extra flavor, serve the omelettes with green olives.

Spanish Omelette

Ingredients:

3 tblsp olive oil
3 large potatoes, peeled and thinly sliced
3 large eggs
1 onion, peeled and chopped
Salt (as desired)


Method:

Crack the eggs into a large bowl and whisk with a fork. Add desired slat.
Heat oil in a medium, light-weight frying pan.
Add the potato and fry for about 2 minutes. Add the onion in with the potato.
Continue cooking the potato/onion mixture until they start to brown around the edges.
Pour the eggs over the potatoes, gently poking the potatoes so that the eggs can seep in.
Fry over low heat, gently shaking the pan to loosen the omelette from the bottom.
As the egg begins to firm, gently flip the omelette onto the other side.
Continue shaking the pan to prevent it from sticking.
Cook for about 1 minute and then remove from the pan.
Let the omelette sit for about 5 minutes before serving.
The middle should be slightly runny.

Answer 4

Ingredients (for 3 people):

4 eggs
1/2 kilo potatoes
Olive oil (one glass, or 1/4 litre)
Salt

1: Wash and cut the potatoes into thin slices. Heat the oil in the pan, and add the potatoes and salt. Fry, stirring occasionally. Tip: If you prefer the potatoes to be soft, use a spatula to mash them as they are frying. As soon as they are a golden colour, remove from the pan and put the potato mixture either in a sieve or on kitchen paper, so that as much oil as possible drains away or is absorbed.

2: Beat the eggs well with a pinch of salt, and add to the potatoes. Mix well.

3: Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of oil. Once the oil is hot, add the potato and egg mixture. Tip: shake the pan gently as you move the mixture, so that none sticks to the bottom. Once the omelette seems to be cooked, use the lid of the frying pan (or a large plate) to tip the omelette out of the pan, add a little more oil and slide the omelette in again, this time putting the less cooked side first into the pan. If you need to repeat this step, so that the omelette is perfectly cooked and golden on both sides, you may do so. This omelette is delicious hot or cold.

Answer 5

Spanish Omelette

Along with paella, the ubiquitous spanish omelette - tortilla de patatas - is perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting tapas bar that does not featuree tortilla in its repertoire.

As delicious as it is versatile, this Spanish staple lends itself to countles variations according to personal taste. Some cooks mix in mushrooms, beans, spinach, and tomatoes, while others choose to omit the onion and instead cover the tortilla in tomato sauce. Others still would never dream of serving the tortilla without heaping mounds of mayonnaise. Each region, and each tapas bar, will have its own variation of the traditional tortilla. This delicious tapa can be served warm or cold.

Serves: 4

Difficulty: Very easy

Preparation time: 35 minutes

Ingredients
1/2 pint of olive oil
5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt
1/2 yellow onion, chopped
3 cloves garlic, minced
5 eggs
Salt

Preparation
Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.

Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stirr to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.

Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional). Serve warm or at room temperature.
http://www.spain-recipes.com/spanish-omelette.html

Answer 6

Spanish tortilla

serves 4

1kg of waxy potatoes, thinly sliced
4 tbsp vegetable oil
1 onion sliced
2 garlic cloves
1 green pepper seeded and diced
2 tomatoes, seeded and chopped
1 oz canned sweetcorn drained
6 large eggs, beaten
2 tbsp chopped parsley
salt and pepper

Parboil the potatoes in a saucepan of lightly salted boiling water for 5 mins. Drain well
Heat the oil in a large frying pan, add the potatoes and onions and saute over a low heat, stirring constantly, for 5 minutes, until the potatoes have browned.
Add the garlic, diced pepper, chopped tomatoes and sweetcorn, mixing well.
Pour in the eggs and add the chopped parsley, Season well with salt and pepper. Cook for 10-12 minutes, until the underside is cooked thorough.
Remove the frying pan from the heat and continue to cook the tortilla under a preheated medium grill for 5-7 minutes, or until the tortilla is set and the top is golden brown.
Cut the tortilla into wedges and transfer to serving plate, serve with a salad. You can serve this hot or cold or warm. good luck

Answer 7

a sapinish omelette is just a omeleette made in spain using local ingredients

Answer 8

Slice and boil potatoes and any other vegetable you like until just tender, put into large frying pan and griddle to your liking.
beat eggs (dependant on number eating 2 per person).
Add to frying pan now put on a low heat until bottom of eggs start to set.
The secret then put under a hot grill until nicely brown.
Not being to hung up on the Spanish bit a little grated cheddar on top at this stage with some fresh sliced tomatoes is fantastic.
Transfer to plate and enjoy.

Answer 9

i don't understand that: french, spanish, greek etc omelette. All they do is add local vegetables and spices into the eggs and milk. Mediterranian omelette has fish in it.
Omelette is good plain, i think. If you want to put something into it, put the stuff to your taste.

Answer 10

Using another popular search engine, please refer to the links below for suggestions. Here are a few samples:
RECIPE FOR SPANISH OMELLETE (Tortilla de Patata)
By Guillermo

Ingredients:
3 potatoes
4 eggs
1 pint of olive oil (Extra Virgen if its possible)
Salt
1 piece of onion (optional)
Method:
Peel the potatoes and cut them a little fatter than crisps , after this you need to fry them very slowly in olive oil till they are chewy , not too crisp , after this , you fry the piece of onion having cut it previously in small pieces.
Afterwards, beat the eggs with a pinch of salt and add the fried potatoes and the small pieces of onion.
Mix it up and cook them in a frying pan for 3 minutes each side. Be careful when you turn it over, a big flat plate could help you.

Let me give you a piece of advice, it tastes better if you try a Rioja with it.
You can also add some vegetables to this recipe, tinned artichoke for example.

My grandma added tomatoes or, alternatively sweet, bell peppers. It's really up to you.





CHEESY SPANISH OMELETTE
4 servings

1 tbsp Olive oil
2 tbsp Butter
1 Onion, chopped
1 Garlic clove, crushed
1 Red bell pepper, seeded, and diced
3/4 cup Finely shredded green cabbage
4 slices turkey Bacon, chopped
1 tsp Fenugreek
1/2 tsp Ground coriander
4 Eggs, beaten
1 tbsp Cold water
Salt to taste
Fresh ground pepper to taste
1/2 cup Grated Cheddar cheese
Red bell pepper strips (optional)
Fresh Italian parsley (cilantrillo)

Heat oil and butter in a medium-size flameproof skillet. Add onion, garlic, bell pepper, cabbage and bacon and fry over low heat 5 minutes, stirring occasionally. Add fenugreek and coriander and stir well. Preheat broiler. Whisk eggs with cold water, salt and pepper and pour into skillet. Swirl skillet to ensure an even coating. Cook over low heat 3-4 minutes or until mixture is golden brown underneath. Sprinkle with cheese and place under preheated broiler and cook until mixture is set on top and cheese has melted. Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, and serve hot.