Tortilla Española de Patatas - A Spanish Potato Omelet

A list of very simple ingredients that create a very tasty dish. Potatoes, eggs, sometimes onion and two techniques create this Spanish masterpiece.

4 Eggs

1 medium to large Russet Potato

4 cloves Garlic

Olive Oil to cover

1/2 Yellow Onion sliced in strips

1 tablespoon fresh chopped Rosemary.

Salt and Pepper to taste

We first need to cook the potatoes. Most of us are used to boiled, baked, sautéed or fried potatoes. This recipe poaches them in oil. (in my 17 years of cooking professionally this is the first recipe I've come upon that oil poaches potatoes!)

These quantities are set for my 8 inch non-stick pan. If you are using a larger or smaller pan adjust you quantities to suit. I start with a medium to large russet potato. Peel and dice into small cubes. I was called out on this. I was told the potatoes must be sliced. I have seen the potatoes sliced that in my research and I have seen the potatoes cubed. I say cut the potatoes however you like! Place the potato in the pan and cover with olive oil. Poach them over medium heat.

While the potatoes get a head start julienne 1/2 an onion. Meaning cut into sticks. Now slice up 4 cloves of garlic. yet another break from tradition.

When the potatoes are starting to get soft add the onion. Poach this until the potatoes are almost done then add the garlic. Let them cook a few more minutes then drain, reserving the oil. Let the potato, onion and garlic cook for a minute or two while you perform the next step. Do not send the pan to the dish pit we are going to use it again! Place it back on the stove top with you heat off until you combine everything.

Grab 2 plates. One for service and the second for... You see!!

Now in a large bowl beat the eggs with the rosemary. Add the potato, onion and garlic and stir to combine. Turn the heat back on the pan and pour in the egg mixture. stir this gently until the eggs start to set. Much like you would do for scrambled eggs. Stir until they are about half set.

Let the eggs cook, scraping the sides to neaten up the omelette.

Once the eggs are about 90% set on the top and they have browned up nicely on the bottom grab a plate. Place the plate on the pan and invert the pan/plate combination. this will move the omelette to the plate. Place the pan back on the heat and slide the omelette uncooked side down. There we just flipped our omelette with minimal heartache.

From here you are about one to two minutes out. Be sure you have the service plate ready to go. Once the top, now the bottom, has set slide th omelette onto the service plate.

Next step is simple. EAT! Ok, cut some wedges serve with a nice side salad maybe some sour cream if you must. I ate mine with my fingers standing at the kitchen counter!

~Terry