Spanish potato and cheese novel are one of the big classic Spanish dishes. In Spain known as Tortilla de patatas y queso.
Spanish potato and cheese omelette
Spanish potato and cheese novel are one of the big classic Spanish dishes. In Spain known as Tortilla de patatas y queso. It may be made even more often without cheese and only with potato. Then it is called Tortilla de Patatas. This is a simple, and very cheap dish. Still incredibly tasty, and very filling. You can serve Spanish potato and cheese room at all hours of the day, both as breakfast and dinner. In Spain you often get it for breakfast, or for lunch. What surprises is that few ingredients give so much flavour. The secret lies in the way Spanish potato and cheese omelette are made.
Don’t be intimidated by the amount of olive oil. You need to use 5-6 dl of oil, but this is no fatty dish. You can use the oil 4-5 times again, and you only use up approx. 0.5 dl of 6 dl per time. The recipe is dinner for 3-4, and at least breakfast for 5-6. In Spain you have your own frying pans to make Tortilla de Patatas and the a like, in some recipes they suggest that you turn the omelette onto plat, and then move the omelette back into the frying pan for further frying. This is unnecessarily burdensome and often gives a lot of mess. In this recipe it is proposed a much easier way.
600 g potatoes firm type
100-125 g of cheese
5-6 dl good extra virgin olive oil (EVO)
- Start by peeling the potatoes. Use a knife or mandolin and cut the potatoes into slices of approx. 08–10-millimetre thickness. It may be better to divide the potato slice into crescent, but the shape plays less role than the thickness. It is important that the potatoes have approx. equal thickness for an even result.
- Peel the onion and cut into thin slices.
- In a bowl large enough to accommodate both eggs, potatoes and onions, you now have the eggs. Whisk them together for 1-2 minutes, put in a little salt and pepper. Set aside.
- Grate a fitting amount of cheese, both to have in the omelette and to gratinate as a garnish.
- Have approx. 6 dl olive oil in a 28 cm frying pan. Put on medium heat. It is important that you do not use too much heat.
- Then put in the potatoes. You should now have enough oil for the potatoes to be covered. Leave the potatoes and simmer in the oil until they start to become tender.
- Then put in the onion and cook with the potatoes for another 4-5 minutes. Until the potatoes start to get so tender that you can stick a skewer through them, but not as far as they start to dissolve. You have to try it out as you go along. At this time, the onion will have become slightly transparent.
- Have a colander, sieve, or similar over a large enough bowl to accommodate the olive oil. (You can pour the olive oil over into a glass bottle, and use again.)
- Pour off the olive oil, potatoes and onion in the colander. Let the olive oil drain a little for 2-3 minutes.
- Then gently pour the potatoes and onion into the egg mixture. Mix quickly and well.
- Leave the mixture and soak for at least 15 minutes or longer if you wish. Many recipes call for to leaving them in for 30 minutes, but I haven’t noticed any difference between 15 minutes and 30 minutes. When the mixture has been soaking for the preferred minutes you put in the cheese and mix well.
- Put some olive oil in the frying pan again.
- Put the frying pan on medium heat.
- Put in the potato, onion and egg mixture. Leave it gently to fry until you see the edges solidify, and the omelette begins to get more firm.
Oven: Preheat oven to 160 ͦC with hot air and top heat, you can also use the grill element on the oven. Then put the frying pan with the omelette into the above on a high groove or over the middle. Increase the temperature to 180 ͦC and leave the omelette until you see it has become firm on top. Then take it out and turn the omelette on a refractory serving plate. If you want it, you can sprinkle over some cheese and replace the omelette in the oven to grill the cheese. Can be omitted if you do want.
Spanish potato and cheese omelette served with a Mediterranean salad
Served: Sprinkle over a little finely chopped parsley, served while hot. Also tastes good cold, and can be heated the next day. Great to bring as a lunch dish.
Allergy: Gluten and lactose-free. High FODMAP is due to onions. If you leave out the onion, you get a good omelette, but lose some depth flavours, as well as the slightly sweet flavour the onion will give.
Eggs contain a lot of healthy nutrients. Read more about the benefits of eating eggs here: Eggs
Potatoes have received an undeserved bad reputation, but potatoes have many good health properties: Potatoes