Spanish Omelet - Tortilla Española - Maiki Chen

By Maiki Chen


Hola.... This was a master piece. Very very delicious. It was gone so quick hahaha. So mama is happy.

Are you ready to try to make this one?... I know it is one of your favorites. It is not that hard to make, just the first flip, but you will get use to it and become a master chef of the Spanish Tortilla jijiji.

The good thing is that you can find all these ingredients easily.
So you get a better idea, I will add the amount I am using in grams. Yep, use the scale because my ONE potato might be bigger than yours and after the work it would be a shame. As for the eggs..... uh what a treat at the farm, I went to grab them from the chickens this morning hahaha. Cannot get more fresh than that. But of course you can use the supermarket eggs.

Ok... here is the list of what you need to get. Keep studying that Spanish:

INGREDIENTS:
1 Potato (about 500 g) - (Patata) (I usually buy Idaho style, big ones)
1/2 onion (about 100 g) - (Cebolla)
5 Eggs (L) - (Huevos)
Extra virgen olive oil to coat (less than 50 ml) - (Aceite de oliva virgen extra)
Salt and Pepper (Sal y pimienta)

INSTRUCTIONS:

So first you are going to slice the onion thin. I am using a form of "mandoline" with a box for convenience but I am sure you can find another style inside the kitchen draw. Or you can practice using the knife. It will be a little thicker but it is also ok. Some people actually prefer a thicker cut. By the way, this also applies to cutting the potato. The only thing, is by being thin, it cooks quicker. So if your cut is thicker, then consider cooking it 5 to 10 more minutes. The best way to know is when the potato is soft and breaks easily.

So once you cut the onion and potato, coat them with oil (like I am doing on the vid) Little by little as you go it is a good way to make sure everything is coated nicely.

Place it in the pan (oops, did I write pot on the video hahaha) and cook it covered at very low heat for 20 minutes (or more if the potato cut is thicker) Every five minutes, turn it around so the bottom goes on top. This way it cooks evenly. On your 5 last minutes, prepare the eggs... Since they are from the farm, I had to clean them from feathers hahaha. That it is just so cool. Add the salt at the moment that you are about to whisk, it is a big no no to just let the eggs sit there with the salt on top. Why?.... google it hahaha

Once the potato is ready, add them to the eggs and mix super well before placing it back in the pan. But be careful too, the potato is so soft that it breaks easily and if you like chunks like me.... well yeah, be careful.

Still on super low heat, cook it 10 minutes covered.

Go to the sink, place a plate on top of the pan, flip. Don't be afraid... if you keep the plate touching the pan at all time while you flip, it will not fall.

Now you have to cook the other side of the tortilla. So place it back in the pan making sure it all comes down evenly. Don't be leaving chunks of potato and eggs on the plate hahaha. The video gives you a clear picture of what to do.

After that is done and the edges tucked in (so it looks pretty), cook it for 5 minutes UNCOVERED and still on LOW HEAT.

Flip it again. This time on top of the stove is ok because all the egg is cooked so it is basically one piece. Nevertheless, don't drop it hahaha.

Since I know you LOVE tortilla, I made this video extra longer so you have a better view of how it is done. Once you try just a few times, you will notice that it is super super easy.

Please enjoy and become a Spanish Tortilla expert.