Tortilla Espagnole aux Pommes de Terre
Photo : blackieshoot / Unsplash
L'omelette espagnole : pommes de terre et oignon confits à l'huile d'olive, liés aux œufs et cuits en un gâteau doré et moelleux.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Slice
Cut the potatoes in half lengthways, then into thin slices about 3mm thick. Toss with the onion and 1 tsp salt.
Cook the potatoes slowly in oil
Heat the oil in a 24 cm non-stick frying pan over medium heat. Add the potatoes and onion. They should bubble gently, not fry hard. Cook for about 20 minutes, turning now and then, until very soft but hardly browned.
Mix with the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the first side
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Flip
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Slice
Cut the potatoes in half lengthways, then into thin slices about 3mm thick. Toss with the onion and 1 tsp salt.
Cook the potatoes slowly in oil
Heat the oil in a 24 cm non-stick frying pan over medium heat. Add the potatoes and onion. They should bubble gently, not fry hard. Cook for about 20 minutes, turning now and then, until very soft but hardly browned.
Mix with the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the first side
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Flip
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The earliest known written reference to a potato omelette in Spain dates to an 1817 document from Navarre. Potatoes, once considered animal feed, became a staple in the 1700s, and an egg-and-potato cake was a cheap, filling way to feed many mouths.
Today it's in every bar in Spain, served as a pincho with a cold beer or a coffee.
⭐ Why It's Famous
Few dishes are as Spanish — or as debated. The great argument is whether a proper tortilla contains onion.
💡 Fun Fact
Spaniards split into "concebollistas" (with onion) and "sincebollistas" (without) — both camps are fiercely loyal.
Navarre and Extremadura, Spain
42.81°N, -1.65°W
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!