Spanish omelet: recipes for a delicious breakfast

Many of us not once cooked such a dish, as fried eggs and potatoes. But very few people know that it is called "Spanish omelet" only. True, our dish, consisting mainly of their potatoes of yesterday and loosened eggs, has little to do with authentic food. Which, by the way, is considered one of the main national dishes, standing in Spain about the same place as in Italy pizza. That is practically the first. And the Spanish omelette "tortilla" is called.

They serve it not only in ordinary cafes and bars, but also in expensive restaurants. This dish is prepared there in a different way than we do, in a hurry and according to the principle "not to lose the same yesterday's potatoes", but only from the very fresh products and in strict accordance with the cooking technology, which, by the way, provides for a fairly long process.

A classic Spanish omelet is made with onions and potatoes. However, there are also various variations on the topic (as in the case of pizza). And then in the omelet add various additional ingredients in the form of vegetables, ham, meat, greens, mushrooms. And no one yesterday's potatoes! This vegetable should be taken only in fresh form, and the dish itself should be taken with the soul.

So, prepare a Spanish omelette!

Recipe: ingredients

Despite the fact that with the preparation of this Spanish omelette have to tinker, the ingredients of this dish are more than simple. The hostess will need only to stock up potatoes (five to six pieces), onions, five eggs and a hundred grams of olive oil (it is his, the other in Spain, the tortilla is not cooked).

Cooking process

Peeled potatoes must be cut into thin slices, the bulb - randomly. On the hot oil in the frying pan lay the potatoes. Above is the bow. Fry under the lid on medium heat, stirring occasionally.

Remember: in any case, do not allow the emergence on the potato so beloved everyone's crusty crust. Once it is ready, put it in a strainer, because now you need to get rid of excess oil. Then transfer into a large enough bowl and fill with a mixture of beaten eggs, pepper and salt. She must completely cover the potatoes. If this does not happen, a little bit, the last one with a spatula. But carefully, not to turn it into a mess.

Now all this must be left for twenty minutes to soak. And only then you can already fry. Put a small frying pan on a small fire, add a lot of oil and pour in the mixture. Next have to tinker. Because our Spanish omelette needs to be turned over. And not once. Trying to do this with knives and spatulas is useless. It is necessary to take a suitable plate with a diameter. And once you make sure that the bottom of the omelette is sufficiently fried, remove the frying pan from the plate, shake it, put a plate on the tortilla and turn it onto it. Then return to the frying pan with the unprocessed side down. And such manipulations must be repeated at least three times.

Only this way you can make a real omelet in Spanish. As you can see, there's a lot of fuss. After the end of all the tortures put the dish on a plate, sprinkle with herbs, decorate with tomatoes and serve to the table.

And now consider the variations on the theme of the Spanish omelette. In bars and restaurants in Spain, this dish is called Tortilla a su gusto. If in Russian, it sounds like a "dish to order." That is, it adds various ingredients at the request of a particular customer. So we'll talk about what else you can prepare a Spanish omelette.

Tortilla with mushrooms

A Spanish omelette with potatoes and mushrooms added classics can not be called, but the taste of it does not get worse. What should be done? First fry the potatoes the same way as was indicated in the first recipe, but without the onion. The last (one thing) you need to fry in a separate frying pan. Then add to it 50 g finely chopped bacon and a plate of champignons (cut six pieces).

Fry for another five minutes. Add the potatoes, fry for three minutes, then lay out on top cut into circles two tomatoes, sprinkle with your favorite greens and pour the whipped with salt and peppers five eggs. We keep on fire for another three minutes, then sprinkle with grated cheese, close the lid and cook for no more than five minutes.

Omelette with tomatoes and pepper

Such a tortilla will be more juicy than the classic, due to the presence of vegetables in it. To cook it, you need to cut a few large potatoes and fry them with onions the way we told when we talked about the classic recipe. After that, two tomatoes cut into circles and one Bulgarian pepper should be added to the frying pan. Pour all the five beaten eggs and cook for 10-15 minutes, without forgetting at least a few times to turn the tortilla.

Spanish omelette with potatoes and sausages

By and large, in the tortilla, as well as pizza, you can add almost everything that the soul desires. If you think that potatoes and eggs are unlikely to be eaten, enter the meat component into the dish. For example, the same sausages. The principle of preparation of such an omelette does not differ from the previous ones. First fry potatoes with onions, then add three sausages cut into slices, fry for another five minutes, then pour the beaten eggs (4 pieces). Cooking for 15 minutes, of course, turning over using a plate. The taste of the dish can be varied by adding tomatoes, peppers, green peas, greens and other additional ingredients.

Omelette in the Multivariate

Today it is possible to prepare such a dish in a favorite as well, a miracle stove. Moreover, meat can be added to it, in this case, making the dish a full-fledged dish for a hearty meal. And no preparatory procedures are required. It is enough to cut small pieces of meat (any, 200 grams), two potatoes, one onion and a couple of tomatoes.

All this should be put in the bowl of the multivark, pepper, salt and cook for an hour, putting out the "Quenching" mode, after which add eggs (pieces of four), whipped with a little salt, and then cook in the same mode for another ten minutes. And then sprinkle with grated cheese and wait another ten minutes. The procedure, of course, is long in time, however, since you do not need to stand by the stove, because the multivarcan will cope without you, you can put up with it. But in the end you will get a surprisingly tasty and satisfying dish, cooked without oil.