TORTILLA DE PATATAS/ SPANISH OMELETE
Ingredients approximately for 6 people:
6-7 medium potatoes peeled.
5-6 large eggs.
2 garlic cloves or garlic powder ( in this case I use garlic powder)
Salt to taste.
Olive oil (preferably Spanish).
1.Peel the potatoes in thick slices. Salt them.
2.Peel 2 garlic clovers.
3. In a non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potatoes and garlic mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes and the garlic do not burn.
4.Leave in pan until the potatoes are cooked. If you can brake the potato in two,your potatoes are done. Remove from the pan with a wood spoon or spatula and allow oil to drain. Remove the garlic and put into the rubbish.
5.Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato mixture. Mix together with a large spoon.
6.Pour 1-2 Tbsp of olive oil into a non-stick frying pan and heat on medium heat. Be careful not to get the pan too hot because the oil will burn – or the tortilla will! When hot, stir the potato mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.
7.When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate or lid upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Prick with a fork in the middle of the tortilla and if the egg is raw, continue cooking the tortilla upside over until the egg is cooked. If you like with the egg a little bit raw, the tortilla will be ready.
8.Turn the heat off and let the tortilla sit in the pan for 2 minutes.
9.Slide the tortilla into a plate to serve.
TIP: Try the Spanish Omelete with alioli.