Spanish omelette

Name: Spanish omelette
Cuisine: Spanish
Ingredients: 3 large potatoes, peeled and cut into thin slices; 25 g/1 oz/2 tbsp butter, preferably unsalted (sweet); 25 g/1 oz/2 tbsp butter, preferably unsalted (sweet); 4–5 large eggs; 45 ml/3 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, thinly sliced; 50 ml/2 fl oz/¼ cup double (heavy) cream; salt and ground black pepper; salt and ground black pepper

Tortilla

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Spain’s famous tapa is much-enjoyed in Argentina. Made from a few simple ingredients – usually eggs, potatoes and onions – it is cooked like a flat omelette and served hot or cold, cut into thick wedges. All kinds of extra vegetables, cooked meats and flavourings can be added.

Ingredients

45 ml/3 tbsp olive oil
1 onion, finely chopped
2

Americas
Europe
Argentina
Spain
Breakfast
Gluten-free
Vegetarian

Method

Heat 15ml/1 tbsp of the oil in a heavy non-stick frying pan about 25cm/10in diameter.
Add the chopped onion and garlic to the pan and cook over a medium heat until softened. Transfer to a large bowl with a slotted spoon, leaving any fat behind in the pan.