What can be said about the spanish omelet. Definitely another platazo, a reason to enjoy sitting around the table and a healthy chop to boast that mother or grandmother makes it better. A popular dish, one of those of a lifetime, full of love, tradition and know-how that is inherited from generation to generation. Without entering into the debate of whether the spanish omelet has to be with onion or without onion, or if the tortilla has to be well curdled or the egg practically liquid (although I do not admit discussions and the tortilla has to have onion and egg more liquid that curdled). I want to introduce 5 types of potato omelette that you have to eat and most of all enjoy.
Spanish Omelet
spanish omelet with zucchini: A common omelet in many of the homes, the variant is frying the julienne zucchini with plenty of oil along with the potatoes and onion. The tortilla is finished in the classic way, draining the oil very well (I use a sieve) and mixing the beaten eggs well before frying.
spanish omelet with roasted peppers: Roasted peppers add a special touch to any dish. Make sure they are well peeled. On this occasion, the peppers previously cut into strips are added to the potato and onion once these have been poached in oil. As a trick, I advise you to put a little juice of the peppers and garlic with which they have been roasted together with the ingredients before adding the beaten eggs.
spanish omelet with chorizo: A powerful tortilla, with a lot of flavor, you could say that they are like broken eggs with unstructured chorizo. As a tip, it is best to fry the chorizo separately, in this way we can degrease the chorizo much better and thus ensure that it has the right touch of fat and paprika. Once all ingredients are fried, drain the oil well and add the beaten egg to finish by frying it in a pan and after turning around and enjoying it.
spanish omelet filled with tomato and tuna: It is a traditional tortilla. The alternative is to let the tortilla cool down once it is finished. After letting it rest, we will open it in half to introduce in its inside natural tomato cut into slices and tuna in well drained canned, then it will be covered with the top of the tortilla.
spanish omelet with bloodsausage from Burgos and piquillo peppers: Of all the variations of the potato omelet, this is without a doubt the one I like the most. The secret is to find a good morcilla de Burgos, for me those of Sotopalacios are the best. The black pudding is added raw and the piquillo peppers filleted in julienne to the potato and onion that has been previously poached in oil and then drained. I like to add a little more egg to make it juicier. It’s a piece of potato omelette. Expectacular
These are the 5 types of potato omelet that you have to eat. In Gastronomic Spain you can buy potato tortillas of different types, with or without onions. While it is true that it is best to make the tortilla yourself, you do not always have the time to carry it out.
Pincho, pincho, pincho de tortilla!
