Now I can't stop thinking about tapas!! Here is the recipe for a classic "Tortilla de patatas" (Potato omelette). My señora in Madrid served this with almost every meal we ate. I found this particular recipe in a tapas book I bought for my mom when I was in Madrid. You can make the tortilla plain or add meat, fish or vegetables. I also have the recipe in Spanish, but thought this would be more reader friendly.
Ingredients
1 kg potatoes
200 g onion, chopped
8 eggs, 50 g each
1 dl olive oil, maximum acidity .4degrees
salt
Directions
- Peel the potatoes and cut them into thin slices.
- Heat the oil in a non-stick frying pan (25cm in diameter) and add the potatoes.
- Cook for 5 minutes then add the onion and salt. Maintain over a high heat and occasionally stir the potatoes with a spatula to make sure they don't stick, moving them from the fynig pan surface up to the top. When they are soft, strain them in a colander.
- Mix the potatoes with the beaten eggs, stirring once and adding salt to taste.
- Heat 3 tablespoons of the remaining oil in the frying pan and when it begins to smoke pour in the mixture.
- Shake the frying pan gently so that the omelette does not stick and shape the edges using a skimmero. Lower the heat and leave the omelette to set slowly.
- When soft and juicy inside, flip on a plate and slide back into the frying pan to brown the other side for a few seconds.
When cool, cut into portions
I can concur this is a very delicious tapas receipe. It would be helpful though to have the metric calculations translated into ounces, cups, etc. We should all be on the metric system, but we are still doing it the old way here and need some help.
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