Among European culinary traditions, Spanish cookery is the most similar to Italian. Its unique dishes, made from simple but incredibly tasty ingredients, rich colours and unique smells, evoke the idea of partying while enjoying good company and the joyous Spanish atmosphere. Today, our culinary trip takes us to Spain, so that we can learn to make a unique, simple and tasty dish, the Spanish omelette or "tortilla". Serve it as you want: together with a fresh salad or as a filling for a nice sandwich. So, ready, steady, go! Let's make our tortilla or Spanish omelette!
Ready made tomato sauce with “Celline” olives
Sundried figues with almonds
Dairy Mix: burrata, mozzarella, primo sale, stracciatella, mini balls of mozzarella cheese
“La bio” organic home made tomato sauce 420gr
Durum Wheat Apulian Frisa 500gr
Farmer's pesto, with Apulian almonds
Peel off the potatoes and cut them into thin slices. In a nonstick pan, deep fry the potatoes until they are nearly done. Drain them, then add the onions to the same olive oil where you fried the potatoes and stir fry. After a few minutes, add the potatoes and the beaten eggs over the onions, arranging them in layers. Cook for a few minutes, then cover with a lid for 2 more minutes. Turn the omelette upside down with the help of a lid being careful not to break it. Cook it for two more minutes. Your classic Spanish omelette is ready!
Drain the potatoes of their oil, add some salt, and then add the beaten eggs to the potatoes in the frying pan, so that the eggs fill in all the gaps between the potatoes.