Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, classic spanish tortilla. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Classic Spanish Tortilla is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Classic Spanish Tortilla is something that I’ve loved my entire life. They are nice and they look fantastic.
Classic Spanish Tortilla: Tortilla Espanola Classica. Spanish onion, thinly sliced ½ c. canola oil, or as needed. Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.
To get started with this particular recipe, we have to first prepare a few components. You can have classic spanish tortilla using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Classic Spanish Tortilla:
- Take 6 potatoes
- Prepare 1/2 large onion, diced
- Get 6 fresh eggs
- Get Oil for frying
- Get Salt
I'm really not sure that there is. When made right, a Spanish omelet is the definition of traditional Spanish cuisine: simple to make, clean flavors, and the best ingredients. This is the formula for the greatest Spanish recipes. Renowned Spanish chef Ferran Adrià's tortilla española relies on potato chips instead of the usual thinly sliced potatoes.
Instructions to make Classic Spanish Tortilla:
- Wash and peel the potatoes and onions. Cut the potatoes into thin slices - try to make the slices irregular in size (eg thin one side and slightly thicker at the other side). Very finely dice or mince the onions.
- Put a good couple of cm’s oil in a non stick frying pan with a lid, heat and fry the potato slices in batches. The trick here is to put a lid on the pan so the potato cooks through (poaches) to be nice and soft, and crispy on the thin edges. Drain the potato slices in kitchen towel once done.
- When the potatoes are done, pour off the oil and use the frying pan to fry the onions until nice and soft.
- Beat the eggs in a large bowl and add a splash of milk if you like. Add salt to taste. Add in your potatoes and cooked onion then add the whole mix to your hot frying pan greased with olive oil.
- Gently mix the mixture in the pan until it is starting to set then stop stirring it. Add the lid to the pan and allow it to start cooking through. After about 5 mins, use a plate to tip the frittata over and slide it back into the pan to cook the base. It only needs a few more minutes here then it’s ready to be served.
This is the formula for the greatest Spanish recipes. Renowned Spanish chef Ferran Adrià's tortilla española relies on potato chips instead of the usual thinly sliced potatoes. Heat oil in a large ovenproof skillet over medium heat. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and.
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