Tortilla of potatoes, the essential of Spanish tapas.
If you are going to eat tapas in Spain, we will undoubtedly offer you the " Tortilla de Patatas". This dish is a must of Spanish gastronomy, of course gluten -free and appreciated for its simplicity. It is a soft omelet with potatoes and caramelized onions. Very popular across the country, it can be tasted hot or cold, cut into shares or cubes. Easy to prepare with simple and economical ingredients, this traditional gluten -free recipe will appeal to everyone. Little local tip that is worth what it is worth: when I was young and student in Spain, my Spanish friends beat the egg whites until they become frothy before incorporating the yolks: so tortilla was more aerial. Here's how to make this Spanish specialty with you, with ease,.
- 6 eggs
- 600 6 potato
- 1 medium onion
- Extra virgin olive oil
- salt and pepper
- Prepare the potatoes and onion: peel the potatoes, cut them into thin rings. Finely chop the onion.
Cooking potatoes and onions: in a pan, generously heat the olive oil. Add the potatoes and onions, salt slightly. Cook over medium-low heat for about 20 minutes, until the potatoes are tender and slightly golden. Gently stir to prevent them from brown too much. You can also prescribe the potatoes in boiling water for 10 minutes so that cooking is faster then in the pan.
- Prepare the eggs: in a large bowl, beat the egg whites until they foam, then add the egg yolks with a little salt and pepper. Beat a little more.
Mix: Add the beaten eggs to the pan with the potatoes and onions and mix gently.
- Cook the tortilla: put a little oil back into the hot pan, pour the egg-soil mixture. Cook over medium heat for about 5 to 7 minutes until the underside is golden brown.
- Turn over the tortilla: place a large plate on the pan and quickly turn it over to place the tortilla. Slide it again in the pan to cook the other side for about 5 minutes.
- Serve: Transfer the tortilla on a dish, let cool, then cut into shares or cubes.