1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

How to Make Spanish Omelet Step-by-Step Recipe - Tortilla Espanola

By

4 of 9

Making Spanish Omelet - Tortilla Espanola - Fry the Potatoes and Onions
Spanish Omelet - Tortilla Espanola - Fry the Potatoes and Onions

Tortilla Espanola - Fry the Potatoes and Onions (c) 2007 L. Sierra Licensed to About.com

In a large, heavy, non-stick frying pan, heat the olive oil on medium-high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes.

Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside. You may need to turn down the heat slightly, so the mixture does not burn.

Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Some cooks place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again.

Related Video
Tortilla Espanola
  1. About.com
  2. Food
  3. Spanish Food
  4. Tapas
  5. Vegetarian Tapas Recipes
  6. Making Spanish Omelet - Tortilla Espanola - Fry the Potatoes and Onions

©2014 About.com. All rights reserved.