I've made a very similar recipe from an authentic source in the high school Spanish classes that I teach. Tips: First, just use ordinary olive oil, not an extra virgin, as if won't be able to take the heat. To avoid crispy potatoes, be sure the oil is at the right temperature (potatoes should cook slowly when dropped in, and shouldn't sound like french fries in a deep frier) and that potatoes are sliced equally thin (my students do this with a mandoline). My recipe also includes some garlic, which we crush and sautee with the onions in a separate pan just to make things easier (and to give another student a job to do). The potatoes should NOT be stireed, as they tend to break up and release more starch this way. One at a time (employ the assistance of another pair of hands to speed this up if you're not cooking alone) is the best way to go. Keep in mind, you want evenly tender, cooked potatoes. No browning. These aren't french fries! I'm not sure 1 cup of oil is enough. We don't usually measure, just fill a skillet almost 1/2 full with olive oil, heat, and then put in potatoes as long as they are all covered , so you don't have to stir. One reviewer mentioned needing a lot of salt. I had this problem the first time I made it in class as well. I had skipped a step in my recipe, which recommends salting the potatoes before cooking, along with seasoning the egg with a little salt and pepper. This really helps a lot, as salting afterwards just doesn't seem to do it. The salt doesn't penetrate, and you end up with a really salty outside & lack of flavor inside. If done correctly, the tortilla should only be flipped once. High heat when you first drop the egg mixture into the pan is important, as in the original recipe. This helps to avoid sticking. However, I don't know that I'd go all the way to the smoking point. Do reduce the heat and allow to cook slowly right after putting the eggs and potatoes into the pan. Frequent shaking really isn't necessary. Just run a rubber scraper around the edge and give it a good shake to loosen before you do the famous "flip." When the outside edges start to look dry and only the middle looks slightly runny, it's about time to flip. I'm generally not a big fan of browned eggs, but in this dish, it's necessary and normal for the outside to brown, and no, it doesn't taste like an overcooked dry omlette. This is totally different! Yes, you can do the flip! The first time I did it was in front of 20 teenagers, and I managed it! The method in the recipe works well, but as you slide back into the pan, have a rubber scraper ready to tuck any potatoes that try to escape back into the eggs. In Spain, this is served cut into wedges, either hot or cold, and yes, often in sandwiches. I had never had leftovers to sample cold until this past semester, and WOW, is that good! The most amazing part of this dish is that I always have students who don't like one or more of the ingredients, but somehow, the combination of all of them ends up creating something that appeals to nearly everyone. I've only come across one high school student who did not like the dish, and everyone at least tries it. (They're teenagers, they can't NOT try it!) We didn't do anything other than pour excess oil out of the pan in between steps, there was no need to clean the pan. The oil from frying the potatoes can be poured back into the bottle when cooled and stored in the refrigerator for future frying uses. It will solidify in the refrigerator, but don't be alarmed. It's still useable and will return to liquid form at room temperature. Enjoy your tortilla espanola! It IS a lot of work, but the flavor is worth the effort! This is the minimalist, traditional recipe. Once you master it, have fun with it and add whatever you want. I won't tell the Spaniards you aren't making it the 'traditional' and 'authentic' way! :)
I've made this many, many times. It's delicious, but I do not think you need to add the potato slices one by one to avoid sticking. Just drop the potato slices into the skillet and stir often to prevent burning and sticking. I've also changed this recipe up a bit by adding half a chopped Cubanelle/Italian pepper, or by adding chorizo or by adding sliced green olives. Very authentic dish from Spain and simple to make. Thanks for posting!
This is exactly like the dish I was served all across Spain. No, it is not the most flavorful thing in the world, but it is good and most definitely authentic.
this is exactly the way that my spanish friends taught me to make this. great recipe. make sure people realize that the high fat count is a bit lower because you drain off most of the oil after the potatoes are cooked.
It was very authentic and tasty. I'm not giving it 5 stars, though because I'll never make it again. It's a bit too time-consumming for the end result. It's tasteless without a lot of salt. My DH thought it was okay. I did change the recipe a little, though, to make it a bit easier. 1) To shorten the amount of cooking time, I pricked each potato a few times with a fork, and then microwaved them between two moist paper towels for about 6-8 minutes, or until starting to get soft. I cut them into chunks (using a pot holder, of course). I always leave the skin on as it doesn't take away from the taste and does add a little nutrition. 2) I didn't clean the pan between cooking the potatoes and onions and cooking it with the eggs and I had no problem. I did add about 2 Tbsp. of oil first, though. 3) I added about 1 1/2 - 2 tsp. of salt. 4) I added some sliced scallions/green onions for color. 5) I cooked the omelet on high and waited a few minutes so that I only had to cook each side once.
We thought this recipe was very very good. I added some chopped red and yellow onion and it looked really festive on the plate. I halved the recipe for my husband and he had a nice power breakfast before work. My son had some hot cereal. Haha.
I was going to post a recipe for this, but now I don't have to. This one is the most authentic I have seen. The only thing my Spanish housekeeper did differently was add a bit of Manchego cheese when I begged enough.
This recipe was great as a cold appetizer the next day. Although a little tough to flip during the cooking... I cooked the potatoes and onions in two batches and only flipped once and it was fine. Served with Mojo Picon- delicious.
I have tried this twice and I can't seem to get the potatoes to cook at the same rate, so there's always some crunchy ones -- yuck! My husband has actually asked me not to make this again (which is something he alsmost never does). I will be looking for a different recipe for this dish.
Congratulations! After having come across the most incredible recipes under the name of "Spanish omelet" whith lots of different ingredients, is nice to find the recipe for the real thing.