Tortilla espagnole. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate.
It's easy to prepare and always a crowd pleaser. Traditionally this dish only uses only onions, potatoes and egg; however I like to add a little green, either parsley or chives depending on your taste. Directions In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway. You can have Tortilla espagnole using 5 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Tortilla espagnole
- You need 6 of pommes de terre moyennes.
- It’s 2 of gros oignons.
- It’s 15 of œufs.
- Prepare of Huile d’olive.
- You need of Sel, poivre.
Once the oil is hot, add the potato slices and onion, making sure they are well-covered. Tortilla española, or Spanish omelet, is a commonly served dish in Spain. In a country filled with regional food, some might call it the national dish. In Spanish homes, however, it is often served as a light dinner.
Tortilla espagnole instructions
- Faire revenir les pommes de terre et oignons jusqu’à ce qu’ils soient dorés.
- Mélanger les œufs avec du sel et du poivre.
- Verser les œufs sur les pommes de terre et les oignons.
- Baisser le feu et faire une cuisson lente Retourner l’omelette à l’aide d’une grande assiette à mi cuisson et laisser cuire l autre face en éteignant le feu et en mettant un couvercle.
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One of the signature dishes in Spanish cuisine, the Spanish tortilla (also known as Spanish omelet and Tortilla Espanola) is a traditional dish from Spain. A Tortilla Espanola is basically an omelet made using eggs and potatoes, where onions are optional. People like to serve this dish as a tapa at room temperature. Mettre tous ces ingrédients dans la poêle. Celle-ci doit être remplie jusqu'à mi-hauteur.
