Tortilla Española (its relation to Mexican tortillas comes solely from it round shape) is among the most popular dishes in Spain. Although its ingredients couldn't be more basic--potatoes, eggs, onions, and oil--they're combined and cooked in a way that makes this dish irresistible and versatile. The potatoes are normally fried, but we've roasted them with excellent results. Unlike American omelets, this one's best made several hours ahead then served at room temperature.
Place the potato and onion in a roasting pan coated with cooking spray. Drizzle with 1 tablespoon plus 2 teaspoons oil, and sprinkle with 1/2 teaspoon salt. Toss well. Bake at 350° for 1 hour or until potatoes are tender, stirring occasionally with a metal spatula to prevent sticking.
Combine eggs and 1/4 teaspoon salt in a large bowl. Stir in potato mixture; let stand 10 minutes. Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium heat. Pour potato mixture into pan (pan will be very full). Cook 7 minutes or until almost set, gently shaking pan frequently.
Place a plate upside down on top of omelet; invert onto plate. Carefully slide omelet cooked side up into pan; cook 3 minutes or until set, gently shaking pan occasionally. Carefully loosen omelet with a spatula; gently slide omelet onto a plate. Cool. Cut into wedges. Garnish with oregano, if desired.
I really loved the way the potatoes cooked in the oven with this recipe vs standing over the stove and stirring a way full pan of olive oil and spuds. But the omelet just didn't turn out great. It was weepy and had very little flavor. I have used a Martha recipe many times with good results and may combine the two for the best of both.
The first time I made this recipe it was disasterous, the second time it was amazing. If you don't cut the potatoes thin enough they take a really long time to cook, I used a food processor with a slicing blade and it made cutting everything even and supereasy. My mistakes the first time were essentially not following the recipe, dont' cut down on the oil and salt, and definitely give the egg/potato mixture 10 minutes to set before cooking it. It takes awhile to make, but the shortcuts are not worth it for this recipe!
This is a good lighter version of the Spanish Omelet. I had a neighbor who was of Spanish descent and he used to make this for us sometimes on the weekends and I always loved it. I do like to add red peppers to it, boosts the taste.
The mark ? who write a review of this and runs a Spanish Gourmet something needs to get over himself!
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