A Real Spanish Omelette

[scruffy1]

I love a freshly made Spanish Omelette. Not so much the ones we usually receive far too often prepared hours before and then Chef Mike, the microwave, finishes it off. Here is an especially good one, we eat it often, the incredible amount of olive oil required may be saved for next time.

 

[Deleted member 77020]

I love a freshly made Spanish Omelette. Not so much the ones we usually receive far too often prepared hours before and then Chef Mike, the microwave, finishes it off. Here is an especially good one, we eat it often, the incredible amount of olive oil required may be saved for next time.

yes, they are very popular but haven't been able to eat eggs in four years..last time I had an omelet was in Spain on Camino del Norte.

 

[HedaP]

Yes, I agree. The taste of a freshly made Spanish omelette is completely different and absolutely delicious.

 

[MinaKamina]

That man Omar is a hoot..... he may cook a nice tortilla, but his knowledge of cooking science is severely lacking. Extra Virgin Olive oil used six times over! Extra Virgin Olive oil is best used for salads, not for frying. Never fry a Virgin. What will remain of the Extra Virgin taste? And of the quality? Nothing and worse. The amount - vast seas of oil were used at the time because there were no non-sticking pans, fortunately that problem no longer exists today.
Sliced potatoes straight from the frying pan do not soak up eggs. They do not soak up eggs because they are already soaked with all that oil. The mixture becomes creamy because the eggs begin to coagulate due to the temperature.



Two non-stick frying pans, one for the onions, one for the potaoes and a little oil for each will do the trick. Mix them with the eggs when they are ready, and cook a tortilla in each frying pan.

 

[HedaP]

Oh dear, have to confess I love the ones that taste of olive oil and are nice and runny. No wonder my dr is on my back about my cholesterol levels!

 

[trecile]

A few years ago I took a Spanish course in Barcelona and did a homestay. I absolutely love Spanish tortilla, and was looking forward to observing it being made. So one night, my hostess (I can never think of the right name for her) told me that she was making tortilla for dinner. I was so excited! Imagine my disappointment when she served me a mushroom omelet. That's when I learned that in Spain tortilla means omelet. Fortunately, a few days later she did make tortilla de patata.
At home, I've found that Yukon Gold potatoes make a really good tortilla.

 

[scruffy1]

That man Omar is a hoot..... he may cook a nice tortilla, but his knowledge of cooking science is severely lacking. Extra Virgin Olive oil used six times over! Extra Virgin Olive oil is best used for salads, not for frying. Never fry a Virgin. What will remain of the Extra Virgin taste? And of the quality? Nothing and worse. The amount - vast seas of oil were used at the time because there were no non-sticking pans, fortunately that problem no longer exists today.
Sliced potatoes straight from the frying pan do not soak up eggs. They do not soak up eggs because they are already soaked with all that oil. The mixture becomes creamy because the eggs begin to coagulate due to the temperature.



Two non-stick frying pans, one for the onions, one for the potaoes and a little oil for each will do the trick. Mix them with the eggs when they are ready, and cook a tortilla in each frying pan.

Not trying to argue, my olive oil comes from a dear friend who lives in a nearby Arab village. Extra virgin oil is all I have. Canola oil is soul-less, corn oil too sweet, grape seed oil I don't like, soya based oils leave a cloying taste so I use a mixture of my olive oil and butter - comes out perfectr everytime and yes I strain and save the oil, good for another two times at best.

 

[MinaKamina]

Not trying to argue, my olive oil comes from a dear friend who lives in a nearby Arab village. Extra virgin oil is all I have. Canola oil is soul-less, corn oil too sweet, grape seed oil I don't like, soya based oils leave a cloying taste so I use a mixture of my olive oil and butter - comes out perfectr everytime and yes I strain and save the oil, good for another two times at best.

In that case, you'll have to make do with what you have, like in any other emergency!