{"id":59013,"date":"2015-05-14T04:00:48","date_gmt":"2015-05-14T03:00:48","guid":{"rendered":"https:\/\/ellerepublic.de\/spanische-tortilla-spanisches-kartoffel-omelette\/"},"modified":"2020-05-26T22:03:06","modified_gmt":"2020-05-26T20:03:06","slug":"tortilla-espanola","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/tortilla-espanola\/","title":{"rendered":"Tortilla Espa\u00f1ola (Spanish Potato Omelet)"},"content":{"rendered":"

I was first introduced to a traditional Tortilla Espa\u00f1ola by a Spanish student that was staying with me a few years back. She demonstrated exactly how it should be done and of course the result was first class, but I have to admit I was alarmed by the amount of oil she used (and the mess the splattering oil made!). Of course I am myself a fan of olive oil, but she used so much in her cooking, you could say she practically drank the stuff right out of the bottle.<\/p>\n

\"<\/a> \"Spanische<\/a> \"Spanische<\/a><\/p>\n

During this experience, I also learned, from this same student, that the potatoes were never to be cooked ahead, instead they were to be saut\u00e9ed slowly in copious amounts of olive oil, carefully, so they did not brown in the process, then the excess oil was drained off, and finally the potatoes were added to the eggs with some salt. And there forth the process for creating a tortilla could begin. A messy and intensive process it was. I tried this method myself and it was a miserable and frustrating fail, on all counts.<\/p>\n

But in the process, I learned that the potatoes could be cooked ahead and I managed to pick up a few skills on how to manage the acrobatics required to flip a hot tortilla onto a plate and the art of sliding it back in. I also learned the importance of using a trusted non-stick skillet (ESSENTIAL!) and a way to make this classic Spanish dish taste delicious without using half a liter of olive oil.<\/p>\n

\"Tortilla<\/a><\/p>\n

The final result, a delicious Tortilla Espa\u00f1ola as the perfect accompaniment to breakfast or lunch. It can be served alone or with a deliciously spicy salsa, or in the case of my favorite Schwabe\u2019s boys, they loved it topped with a simple prepared gravy. To serve as tapas, just cut the tortilla into bite-sized cubes and serve each piece with a toothpick. Or do as they do in Spain — eat it stuffed in a loaf of bread as a hearty sandwich. Enjoy!<\/p>\n

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\n \n Elle<\/span>\n <\/div>\n

Tortilla Espa\u00f1ola (Spanish Potato Omelet)<\/h2>
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