Imagine a sun-drenched Spanish countryside kitchen, where simple ingredients come together to create a mouthwatering masterpiece. The Tortilla Paisana is not just an omelet—it's a culinary journey that captures the heart of traditional Spanish home cooking. With its golden, crispy exterior and soft, flavorful interior, this country-style dish will transport your taste buds to the rolling hills of Spain, proving that sometimes the most extraordinary meals come from the most humble ingredients.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 large eggs
- 2 medium potatoes
- 1 bell pepper
- 1 onion
- Salt to taste
- Olive oil for frying
Instructions
- Begin by gathering all your ingredients: 4 large eggs, 2 medium potatoes, 1 bell pepper, 1 onion, salt to taste, and olive oil for frying.
- Peel the medium potatoes and slice them thinly, about 1/8 inch thick. This will help them cook evenly and blend well into the omelet.
- Dice the bell pepper and onion into small pieces. This will add flavor and texture to the omelet.
- In a large skillet, heat a generous amount of olive oil over medium heat. You want enough oil to coat the bottom of the skillet.
- Add the sliced potatoes to the skillet and season with a pinch of salt. Cook the potatoes for about 10-15 minutes, stirring occasionally, until they are tender and lightly golden brown.
- Once the potatoes are cooked, add the diced onion and bell pepper to the skillet. Continue to cook for another 5-7 minutes, or until the vegetables are softened and fragrant.
- While the vegetables are cooking, crack the 4 large eggs into a mixing bowl. Whisk the eggs until they are well combined and season with a little salt.
- Once the vegetables are cooked, reduce the heat to low and pour the beaten eggs evenly over the potato and vegetable mixture in the skillet. Make sure the eggs cover the entire surface.
- Allow the omelet to cook on low heat for about 10 minutes. You can gently lift the edges with a spatula to let any uncooked egg flow underneath.
- When the bottom is set and the top is slightly runny, you can either flip the omelet or finish cooking it under a broiler for a few minutes until the top is set and lightly golden.
- Once cooked, carefully slide the Tortilla Paisana onto a serving plate. Let it cool for a minute before slicing it into wedges.
- Serve the Tortilla Paisana warm or at room temperature, garnished with fresh herbs if desired. Enjoy your delicious Spanish country omelet!
Tips
- Potato Precision: Slice potatoes uniformly to ensure even cooking and a consistent texture throughout the omelet.
- Oil is Key: Use a generous amount of olive oil to achieve that authentic Spanish flavor and help prevent sticking.
- Low and Slow: Cook the omelet on low heat to prevent burning and ensure a creamy, tender interior.
- Flipping Technique: If you're nervous about flipping, use the broiler method to finish cooking the top, or use a large plate to carefully invert the omelet.
- Resting Matters: Allow the Tortilla Paisana to rest for a minute after cooking to help it set and make slicing easier.
- Serving Suggestions: Serve at room temperature for the most authentic experience, and consider pairing with a simple green salad or crusty bread.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 12g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 190mg
