This classic Spanish omelet is a traditional tapa from Spain. Although the tortilla can be served hours after preparation, ideally it should be served warm.
Makes 24 portions
– 3 large eggs
– 2 lbs. of potatoes, peeled and diced
– 1 ¼ diced onions
– 1 large garlic clove
– 18 oz. Spanish olive oil
First, crack eggs in bowl and whisk. Finely grate garlic into eggs. Next, mix onions and potatoes together in bowl. Heat the oil in the frying pan, add potato and onion mixture then lower heat slightly. Add salt and stir repeatedly for 10 minutes or until potatoes are cooked. Strain mixture over a bowl. Wait a minute and add mixture to eggs and stir thoroughly. Return pan to the heat and add just enough oil to cover the base of the pan. Wait 30 seconds and egg and potato mixture immediately spreading it evenly in pan. Cook on high.
After 2 minutes, add oil to a plate and place over pan then flip pan so the tortilla is placed on plate. Then, return pan to the heat, add a teaspoon of oil. After 15 seconds, slide tortilla off plate back onto pan. Cook for another minute and then slide onto serving plate. To serve as a tapa, cut into eight segments, trhen cut again into three segments, insert toothpicks to each portion and serve alongside crumbly bread. Enjoy! Find all your favorite foods from Spain at Amigofoods!