RCI-EG.001.0073.001
Tortilla Española
A , or Spanish omelette, is a mixture of fried potatoes and onions set in eggs, fried to make a dish somewhat akin to a quiche which may be eaten like a pizza.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- eggs. For best results6 unitremove from refrigerator a few hours before use.
- teaspoonful ground garlic1/6 unit
- Onion1 mediumchopped thinly
- a pinch of cummin1 unit
- a pinch of ground oregano1 unit
- 2 unit
- Spanish Sausage OR 6 slices Bacon3 ozcut into one-inch pieces
Method
1
Peel and dice the potatoes into small cubes (about 1/4 inch). Heat a large skillet over medium-high heat and add the Spanish sausage (or bacon) pieces, cooking until browned and crispy, about 5-7 minutes.
2
Remove the cooked sausage with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the skillet. Add the diced potatoes to the remaining fat and cook, stirring occasionally, until tender and lightly golden, about 8-10 minutes.
3
Add the chopped onion to the skillet and sauté for 2-3 minutes until softened. Sprinkle in the ground garlic, cumin, and oregano, stirring to distribute the seasonings evenly.
4
Crack the eggs into a bowl and beat them together until well combined, allowing them to reach room temperature if possible. Pour the beaten eggs over the potato and sausage mixture in the skillet, stirring gently to distribute ingredients evenly.
5
Reduce heat to medium and cook without stirring for about 8-10 minutes, until the bottom of the tortilla is set and the top is still slightly wet but beginning to set. Do not cover the skillet.
6
Place the skillet under a preheated broiler for 2-3 minutes until the top is lightly golden and set through. Watch carefully to prevent burning.
7
Remove the tortilla from the skillet and let rest for 2-3 minutes. Slide onto a cutting board, cut into 4 wedges, and serve warm or at room temperature.