Eggs are not my favorite food. It is one thing when they are hidden in a quiche or a mousse, in a meringue or in ice-cream. I can even handle a yolk when it is fried with bacon, but hard-boiled eggs, soft-boiled eggs or omelets are not for me, that is unless it is a Spanish omelet (Tortilla Espanola or Tortilla de Patatas) – another dish we learned how to cook in Barcelona
?So what is the difference between a regular omelet and a Spanish one
It is like the difference between tomato soup and Gazpacho – i.e. something completely different.
Ingredients (for 4)
4 medium sized potatoes
Preparation (copied from our cooking class)
1. Peel and rinse the potatoes. Cut them in halves and dice them thinly. Peel and cut the onion.
2. Fry the potatoes on a low heat for 10 mins. Then add the onions and fry it all together for 10 mins more. Drain them and set aside.
3. Beat the eggs in a separate bowl and mix them with the drained potatoes and onions and season it with salt.
4, Pour the mixture into a heated pan and cook it for 2-3 mins. Flip it over with a plate and cook it for 2 mins more. Flip it again and serve.
Can be eaten hot or cold, on a plate or in a sandwich
This post is also available in: Hebrew