Recipe Spanish Tortilla (Potato Omelet)

If you go to a restaurant in Spain and ask for a "tortilla", they are not going to give you the flat, pancake flour, as they would in the U.S.. You will be presented with a golden color potato and egg, round, pie-like dish I assure you will love.

I can be your tickets now by showing how Tortilla Espanola, here to do. In the U.S. we think of eggs for breakfast when we should be in any form whatsoever, but Tortilla Espanola is usually eaten as a part of lunch, or dinner or as a "tapes" at any time of day.

The nutritional benefit begins with the proportion of carbohydrates and protein such as eggs and potatoes, but also onions, add vitamin C and fiber, and it ends with the taste of olive oil, which helps balance your cholesterol.

Tortilla Espanola a meal in itself. You can serve for dinner with a salad of lettuce and tomato, Mediterranean touch is ready. You might as well sit on a terrace of a café in Madrid.

Ingredients:

4 medium potatoes.

4 eggs.

1 medium onion.

Olive oil.

Salt.

Cut potatoes into small dice, after they add salt scrub. Fry in abundant oil.

Now when it comes to answer the question of how much oil to use, I can only tell you a whole lot. I remember when I was preparing tortilla with some friends in California, their home and gave me a small container of olive oil to fry my potatoes. The moment in the 80's there were many "low fat" and "fat free" movement. The entire population was afraid to eat anything with fat, though of course, monounsaturated fat, which is good-for-you, as is the case with oil. My friends would not listen to my arguments, and asked that I cook potatoes instead of frying them. I did, but the result was not impressive as it should be.

I brave enough to use olive oil, where you can easily roast potatoes without being too dry and sticky. Chop onion and add to his forehead after about five minutes when onions cook quicker than potatoes. During baking, I Mash the potatoes with a rubber spatula as they soften. They are ready when they are slightly brown. Remove the onion mixture and potatoes from the oil, straining the oil and additional reserve.

Beat 4 eggs and add salt to them. Add the fried potatoes and onions by the beaten egg and mix well.

In an 8 "skillet, place 3 tablespoons olive oil and him warm. When hot, add the eggs, potatoes and onion mixture and turn the heat to medium. Moulds edges with a fork, make the edges rounded and smooth. Cook for about 5 minutes. Turn the omelets by placing a plate over pan and invert. Add one tablespoon olive oil in the pan and place the omelet in the pan on the other side cook for about 4-5 minutes.

Tortilla Espanola is a good law that is enjoyed by all ages. If you're concerned about calories, eat a small piece. Remember, it is best to have a good quality food in small quantities. Get your used maven to smaller portions of food to treat and you will not feel hungry as often.