A great partnership can be set up between the potato omelet, probably Spain’s most emblematic dish, and a fruity, young Tempranillo red.
Spanish Potato Omelet (Tortilla de patata)
Preparation
Peel the potatoes then wash and dry. Cut in thin slices and fry slowly in a deep frying-pan containing Spanish olive oil at a medium-hot temperature. Add the very finely-sliced onion and fry the potatoes and onion together until soft and beginning to turn golden. Stir occasionally with a slotted spoon, breaking up the ingredients as they soften. After about ten minutes, drain off the oil. In a bowl, beat the eggs with a little salt. Add the potato and onion mixture. Return the frying-pan to the heat with a little of the oil used previously and turn the egg mixture into it. Cover and cook over a low heat for 5-10 minutes or until the base is golden. Using a large plate or lid, turn the omelet and return to the pan until the eggs set.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Presentation
Serve either hot or cold on a round dish.
Nutritional Facts
Energy (kcal): 316
Energy (kJ): 1,322
Protein (g): 10.5
Fat (g): 21.8
Carbohydrates (g): 20.7
Iron (mg): 2.2
Thiamine (mg): 0.2
Vitamin C (mg): 24.3
Information provided by: The Spanish Nutrition Foundation (FEN)
45 minutes
- 200 gr medium-sized potatoes
- 4 medium-sized onion
- 250 ml Spanish olive oil
- Salt
- 4 or 5 eggs
- 7.055 oz medium-sized potatoes
- 4 medium-sized onion
- 8.924 fl. oz Spanish olive oil
- Salt
- 4 or 5 eggs
- 0.95 cup medium-sized potatoes
- 4 medium-sized onion
- 1.057 cup Spanish olive oil
- Salt
- 4 or 5 eggs
Wine match