When I asked my daughter what I should make for dinner for her first day of school, she answered without hesitation: "Spanish omelette!". My daughter loves eggs: scrambled, sunny-side up, and Spanish omelette. Now, I am not entirely sure how Spanish this recipe really is, but it is my recipe which I think I got from watching my father make it, but I made some minor changes. Just as an explanation, by "tortilla", I mean Spanish omelette, not the bread or the chips. So here it is- my tortilla recipe.
1-2 onions (I skipped them in this recipe)
olive oil for frying
Peel and slice the potatoes. Put olive oil in a frying pan and add the potatoes. You will probably have to do it in batches. The potatoes should be soft and golden- although I wait some more until they become golden brown and a little bit crispy. Put aside. Eat some of the potatoes (go on, I know you want to).
In a bowl, crack the eggs and mix. Add salt and pepper to taste.
Then, add all potatoes into the pan (if using onions, fry them before adding the potatoes) and spread them evenly on the pan. Add the egg mixture, also spread evenly.
Cook until the eggs are almost done. And now, the difficut part: the turning.
See, tortillas need to be turned. To do it, use a big plate. Put it on the pan and flip the pan so that the omelette is on the plate. Gently put the tortilla back into the pan- the crust will be on top.
Real tortilla should be moist on the inside and crispy on the outside, but I cook it through because of the children. And most of the time I don't flip it, either. Because I am a lazy person.
Still, it is delicious and hope you enjoy it. Of course, you can always adjust the proportions. The tortilla in the picture isn't perfect, but it is an old picture- the one I made yesterday was great.