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Potato tortilla (Spanish omelette)

Name: Potato tortilla (Spanish omelette)
Prep time: 44 min
Cook time: 33 min
Total time: 1 h 17 min
Yield: 6 people
Cuisine: French
Ingredients: 1 onion; 1 garlic clove; 1 kg potatoes; 6 eggs; 1 glass olive oil; 2 slices smoked ham; salt; pepper

Tortilla is a recipe from Spain, which can be eat hot or cold. It's a kind of omelette, with several ingredients, in this recipe potatoes, onion and smoked ham.

Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides.

315 K 3× 3.8/5 (18 reviews)

1 hour 20 min. difficulté

Easy

3.45 €

6 people

8 Ingredients

Last modified on: February 21^th 2011

For 6 people, you will need:

1 1 onion
2 1 garlic clove
3 1 kg potatoes
4 6 eggs
5 1 glass olive oil
6 2 slices smoked ham
7 salt
8 pepper
Total weight: 1,595 grams

Times for this recipe

Preparation: 45 min.

Resting: 3 min.

Cooking: 35 min.

All in all: 1 hour 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Potato tortilla (Spanish omelette) : Stage 1

Prepare 1 onion.

Crush 1 garlic clove with knife blade.

Stage 2 - ⌛ 3 min.

Potato tortilla (Spanish omelette) : Stage 2

Cut 2 slices smoked ham into thin strips.

Stage 3 - ⌛ 5 min.

Potato tortilla (Spanish omelette) : Stage 3

Peel and wash 1 kg potatoes.

Slice, wash again, drain and dry in a cloth.

Stage 4 - ⌛ 5 min.

Potato tortilla (Spanish omelette) : Stage 4

Pour 1 glass olive oil into a large pan, to give ½ cm ( ¼ inch) in the bottom. This seems a lot, but don't worry it's fine.

When oil is hot, add potaoes and garlic, salt and mix to distribute oil over potatoes.

Stage 5 - ⌛ 25 min.

Potato tortilla (Spanish omelette) : Stage 5

Cook covered, stirring from time to time, until potatoes are just soft (about 25 minutes).

Stage 6 - ⌛ 5 min.

Potato tortilla (Spanish omelette) : Stage 6

Discard garlic.

Add onion and ham, mix well and leave to cook, uncovered, for 5 more minutes.

Stage 7

It doesn't matter, whatever many other recipes might say, if potatoes are browned, on the contrary it's even better.

Stage 8 - ⌛ 3 min.

Potato tortilla (Spanish omelette) : Stage 8

Tip potaoes + onion and ham into a strainer to drain off excess olive oil.

Stage 9 - ⌛ 5 min.

Potato tortilla (Spanish omelette) : Stage 9

Meanwhile, break 6 eggs, salt amd pepper, then beat with a whisk.

Stage 10 - ⌛ 3 min.

Potato tortilla (Spanish omelette) : Stage 10

Add potatoes and mix.

Stage 11 - ⌛ 10 min.

Potato tortilla (Spanish omelette) : Stage 11

Put a frying pan on medium heat, pour in 4 tablespoons olive oil saved from cooking potatoes.

When oil is hot, add potato-egg mixture, then with a wooden spatula, scrape bottom of pan to help eggs cook.

Do this until only a little liquid egg remains.

Stage 12 - ⌛ 3 min.

Potato tortilla (Spanish omelette) : Stage 12

Turn down heat, cover and leave to cook for 3 minutes.

Stage 13

Your tortilla is almost cooked now, and should be turned over.

Stage 14 - ⌛ 2 min.

Potato tortilla (Spanish omelette) : Stage 14

Using an oven glove to protect your hand, press firmly on lid and with a smart gesture turn upside down.

Tortilla is now on the lid .

Tip: if the inside of your lid is not smooth, line with aluminium foil. By the way, if you can manage this, you're ready for a tart tatin.

Stage 15 - ⌛ 3 min.

Potato tortilla (Spanish omelette) : Stage 15

Slide tortilla back into pan, and leave to stand for 2 or 3 minutes off the heat to just cook the bottom.

Stage 16

Serve cut into wedges like a tart, hot or cold, if possible with a green salad and French dressing (vinaigrette).

Remarks

For the ham, if possible use one of those great spanish hams (Jamon Iberico).

If you are worry about turning tortilla upside down, leave it on the first side, still covered, 5 minutes off the heat to finish cooking top.

There are infinite ways of filling tortillas, from this recipe let your imagination guide you. Don't hesitate, when they're in season, to use spring onions.

And to drink?

A spanish wine of course!

If you can, try "Villa Narcisa", a great red wine from Javier Sanz, wine maker in Valladolid (Spain), or "Orden Tercera", also from Javier (contact www.jsviticultor.com).

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	200 RDI=20 %	150 RDI=20 %	2,450 RDI=120 %	10,260 RDI: 120 %
Per 100 g	4 RDI=2 %	10 RDI=1 %	9 RDI=1 %	150 RDI=8 %	640 RDI: 8 %
Per person	10 RDI=4 %	30 RDI=3 %	30 RDI=4 %	410 RDI=20 %	1,710 RDI: 20 %

Possible allergens in this recipe: egg

How much will it cost?

For 6 people : 3.45 €
Per person : 0.60 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 3 comments already posted on this recipe

Es la misma que lo a comer en espana durante las vacaciones !
Posted by Pete june 2^nd 2009 at 20:44 n° 3
Hello,We bumped into your blog and we really liked it - great recipes YUM YUM.We would like to add it to the Petitchef.com. We would be delighted if you could add your blog to Petitchef so that our users can, as us,enjoy your recipes. Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already membersand benefit from their exposure on Petitchef.com. To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site" Best regards, Vincentpetitchef.com
Posted by vincent june 2^nd 2009 at 19:22 n° 2
Hi Jh,I LOVE the new look. I never thought the other look was off but boy oh boy this new look sure does blend quite well. As for the recipe, it reminds me of a meal we use to have on Friday's minus the ham. I can't recall what the name was in Italian, however, I know my favorite part was doing the flip! I remember once the eggs weren't quite done and I almost got burned. Always checked after that. Gee, I miss that dish. I think I will save your recipe and give it a try:) Thanks for sharing...
Posted by Louise june 1^st 2009 at 22:00 n° 1

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