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Potato omelette, Spain

The Spanish omelette is without a doubt the queen of tapas ... all the bars in Spain prepare it and it is an all-time favorite.

Hello everyone, today we will prepare two versions of Spanish omelette, the first very traditional and the second with chorizo ... for meat lovers.



1.2 kilos of potatoes washed and peeled

10 eggs

1 large onion


1.2 kilos of potatoes washed and peeled

1 large onion

10 eggs

4 small chorizos (add a spicy one for more flavor)

This recipe is designed for 1 tortilla of approximately 5 portions, so if you want to make more or less, multiply or divide the amounts and everything will be fine.


Note: preheat the fryer to the maximum, or a frying pan with plenty of oil over high heat to poach the potatoes.

Start by cutting the potato into medium squares approximately 2cm long and wide and 0.5cm thick. Do not cut it too large or it will take years to poach and do not cut it too small because it will become a dough when we are making the tortilla.

Now cut the onions into julienne strips and reserve them. If you are going to make the chorizo ​​omelette, this is the time to cut it into slices.

Beat the eggs and add salt and pepper generously and to your liking, reserve.

Add the cut potatoes to the fryer (or frying pan with very hot oil) and let them fry until they begin to "puff up" or a cooked potato cap forms on the outside of them. At that time, turn off the fryer or lower the heat in the pan. With this we want the potato to cook gently on the inside without forming a crunchy crust on the outside. this is known as poaching in oil. With a fine pointed knife, pierce the potatoes and remove them from the oil when they are soft.

Meanwhile, in a medium skillet with a good drizzle of oil, over medium heat, add the onion and sauté until soft. Remove it from the pan and let it drain along with the potatoes when they are done. Return the pan (empty) to low heat, this will keep it warm and prevent the tortilla from sticking when we go to cook it.

Add the hot potatoes and onion to the bowl with the scrambled eggs. Try to gently mash some potatoes and mix until the egg thickens from the heat of the potatoes and forms a kind of "dough". (it is difficult to describe it in writing, but in the video it is perfectly visible)

Once the desired texture is achieved, add the mixture to the pan where you cooked the onion. Cook over low heat for 4 to 6 minutes or until the tortilla looks drier and more consistent. Go over the edges to see how golden it is on the outside. With the help of a large plate (the largest you have) put it on the pan, turn it quickly leaving the tortilla on the plate, place the pan over low heat, and slide the tortilla with the help of a spoon again to the pan. Take care of the edges of the tortilla so that they do not break or make holes (this does not change the flavor but it looks great when it comes out whole).

cook for another 4 to 6 minutes and when it is ready use the plate where you are going to place it to remove it. You put it on the pan, lift the pan and turn it over, leaving the tortilla on the plate.

and voila! you already have your omelette to accompany with aioli and baguette bread.

For the chorizo tortilla, all you have to do is first fry the chorizo in the pan where you will then add the onion. The rest of the steps are exactly the same.

As we always say:

If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.

If you don't have any of the ingredients on the list or don't like something, feel free to replace it.

This recipe is only a guide and you can adapt it to your tastes. So don't stop doing it, you will be surprised how delicious it is!

Remember: "Practice makes perfect"

You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:


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