Basque Spanish Omelet Patata Tortilla Recipes

SPANISH OMELET/TORTILLA DE PATATA RECIPE BY TASTY

Steps:

• Heat up the olive oil in a really hot pan.
• Thinly slice the onion.
• Slice the potatoes into 3-millimeters thick pieces.
• Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
• Drain the vegetables and save the olive oil for later use.
• Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
• In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
• Cover the pan with a large plate and carefully turn the omelet out onto the plate.
• Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
• Repeat step 8 to remove omelet from the pan.
• Enjoy!

BASQUE POTATO TORTILLA

Steps:

• You will need a heavy skillet with a diameter or 9 to 10 inches (Dorie uses a cast-iron skillet; smaller is better than larger).
• Choose a skillet with a handle that can go under the broiler (if you are not sure, wrap the handle in foil).
• Pour about 2 tablespoons oil into the skillet and warm it over medium heat.
• Add the potatoes and onion, garlic and rosemary if using; turn the ingredients around until they glisten with oil.
• Season with salt and pepper; decrease the heat and cook slowly until the potatoes are golden and cooked through, about 20 minutes; you should be able to pierce the potatoes easily with the tip of a knife.
• Discard the garlic and rosemary and transfer the potatoes and onion to a bowl.
• Carefully wipe the skillet with a paper towel (if anything has stuck to the bottom of the pan, you should wash it--you need a clean surface so the tortilla will unmold easily).
• Position broiler rack so that when you slide the skillet onto it, the pan will be about 6 inches from the heat source; preheat broiler.
• In a big bowl, beat the eggs with salt and pepper to taste and the cayenne, then stir in the potatoes and onion.
• Put the skillet over med-high heat and pour in about 1 1/2 tablespoons oil.
• When the oil is hot, add the eggs and potatoes to the pan.
• Immediately lower the heat, and let the eggs cook, undisturbed, for about 2 minutes.
• Run a silicone spatula or a table knife around the edges of the pan to release the tortilla, then cover the pan and cook slowly for another 8-10 minutes, or until the top is almost set--there will be a circle of liquid or jiggly egg at the center.
• Every couple of minutes, run your spatula around the sides of the pan and just under the tortilla to keep it from sticking.
• Slide the pan under the broiler and cook until the top of the tortilla is set; check it after 1 minute, and then keep checking--it can go fast.
• Transfer the tortilla to a serving platter and allow it to cool to room temperature before cutting and serving it.

BASQUE SPANISH OMELET (PATATA TORTILLA )

Steps:

• Halve the potatoes lengthwise and then cut each half lengthwise into quarters. Chop into pieces about 1/2 inch (1.5 cm) thick; you should have about 4 cups (see notes). Put the potatoes in a bowl, add water to cover and set aside.
• In a small sauté pan, heat 2 tablespoons (30 mL) of the olive oil over high heat. Add the onions and sprinkle with 1/2 teaspoon (2 mL) of the salt. Lower the heat to medium and cook, stirring occasionally, for about 40 minutes, until the onions are totally soft and have taken on a deep golden colour. Remove from the heat and set aside.
• Meanwhile, in a separate medium skillet, heat the sunflower oil over medium heat to about 250°F (120°C). Drain the potatoes and pat them dry. To test the oil, drop in a piece of potato; if it begins to bubble and sizzle, the oil is ready. Fry the potatoes for about 15 minutes, or until a knife inserted into a larger piece comes out easily. Use a slotted spoon to remove the potatoes from the oil. Sprinkle them with 1/2 teaspoon (2 mL) of the salt.
• In a large bowl, beat the eggs with the remaining 1 teaspoon (5 mL) salt. Add the onions and potatoes and stir to combine.
• Heat a perfectly clean 10-inch (25-cm) nonstick skillet over high heat. (The bigger the stove burner, the more evenly the tortilla will cook, so use your largest burner.) Coat the skillet with the remaining 1 tablespoon (15 mL) olive oil. Add the egg-potato mixture and immediately lower the heat to medium. Stir quickly a few times, scraping along the bottom with a silicone spatula, then leave the skillet untouched, allowing the egg to cook. Move the spatula around the sides of the pan, slipping it under the omelette and loosening any stubborn stuck parts very gingerly, in an attempt to ensure the omelette is not adhering to any part of the skillet's surface. Cook for about 4 minutes, until the edges are fully cooked but the centre is still a bit liquid.
• Place a round plate with a diameter larger than the pan's upside down on the top of the pan. With one hand on the plate and one hand holding the pan, quickly flip the pan and plate together in one motion so that the tortilla is on the plate.
• If the pan has any pieces stuck to it, quickly clean it and coat it with a bit more oil. Return the pan to the heat and slide the omelette back into the pan. Tuck the edges under with your spatula and cook for 3 minutes more.
• Slide the omelette onto a clean, dry plate and let rest for 5 minutes before slicing into 8 wedges and serving.

SPANISH OMELET-TORTILLA ESPAñOLA

Steps:

• Gather the ingredients.