Tortilla Española is a traditional Costa Rican recipe for the classic Spanish omelette with an onion, potato and sausage filling. The full recipe is presented here and I hope you enjoy this classic Costa Rican dish of: Tortilla Española.
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This is the Puerto Rican version of the classic Spanish Omelette.
Tortilla Española, also known as Spanish omelette, is a traditional Spanish dish that is enjoyed by many around the world. This delicious and hearty dish is made with simple ingredients such as eggs, potatoes, onions, and Spanish bacon. It is a versatile dish that can be enjoyed for breakfast, lunch, or dinner.
History
The origins of Tortilla Española can be traced back to the early 19th century in Spain. It is believed that the dish was created by Spanish farmers as a way to make a filling and nutritious meal using ingredients that were readily available to them. Over the years, Tortilla Española has become a staple in Spanish cuisine and is enjoyed by people of all ages.
Ingredients
Ingredients:
6 eggs
1/2 tsp ground garlic
1 medium onion, thinly chopped
pinch of cumin
pinch of dried oregano, crumbled
2 medium-sized potatoes
85g Spanish sausage or 6 rashers of bacon, cut into 3cm pieces
Method:
Fry the Spanish Sausage (or Bacon pieces) over medium heat until it releases much of its fat. Remove and drain the Sausage or Bacon pieces. Pour off some of the excess fat from the pan, leaving a thin layer of fat in the base. Use this to lightly fry the onions and garlic for about 5 minutes, or until soft and translucent.
Cut the potatoes into small cubes, approximately 1cm on each side. Add the potatoes to the pan and cook for about ten minutes, stirring occasionally, until the potatoes have developed a nice golden colour.
Beat together the eggs with cumin and oregano. If using Spanish Sausage, finely slice the pieces and remove the skins. Add the Sausage or Bacon to the eggs.
Spread the potatoes to cover the entire base of a deep fry pan. Pour the egg mixture evenly over the potatoes then add the tomato slices over the top. Cover with a lid and cook over low heat for approximately ten minutes. Allow to cool slightly before serving (this helps it hold together).
Serve sliced into wedges for Sunday brunch, garnished with parsley. It also makes a tasty starter, in which case cook in a square or rectangular dish and cut into 5cm squares.
As an variation, you can add bell peppers or tomatoes for extra flavour. You can also use chorizo or smoked ham instead of the sausages or bacon.
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