Tortilla Española recipe (스페인식 오무렛)

It seems as though I’ve been posting a lot of Spanish food recently.  There’s a reason behind that.

My Korean wife and I have a sentimental attachment with Spanish food because when we got married we eloped to Spain.  That, and Spanish ingredients are surprisingly easy to find here in Korea.  Other than saffron, jamon serrano, and oak smoked paprika you can find pretty much everything else here.

Spanish food culture is similar to Korean food culture as well.  Both civilizations love seafood, especially shellfish, and both cultures insist on eating some sort of finger food while drinking alcohol. (This is called “tapas” in Spanish and “An-joo 안주” in Korean.)  Spain and Korea also both love their pig meat!  You’ll probably eat sam-gyeop-sal (삼겹살) in Korea just as much as you would jamon serrano in Spain.

Spanish omelets, or “tortilla española”, is a great dish to make if you’re trying to coax your Korean friends into liking western food.  It’s loaded with Gangwon’s favorite food, potatoes, and goes well with kimchi and Korean beer.  You can make this potato based omelette as a side dish if you’re invited to a dinner party, or as an-joo to entertain your guests, or you can make it on a Sunday evening and have a nice breakfast for the next couple days.  I actually like it better reheated. see also : Dumpling Soup Recipe (만두국)

Preptime: 10 minutes
Cook time:  45 minutes
Yield:  8 pieces

What you’ll need (필요한 것): 

  • a deep frying pan approx. 23 cm in diameter
  • a mixing bowl
  • a fork
  • a plate the same diameter or larger than the frying pan
  • paper towels
  • tongs or a slotted spoon
  • a small bowl
  • a spatula

Ingredients (재료):

  • 250 ml olive oil or substitute (올리브油)
  • 500 g potatoes (about 4) cut into 1 cm cubes (감자)
  • 6 eggs (계란)
  • 1 onion, thinly sliced (양파)
  • 4 tbl parsley (파슬리)
  • sea salt (바다 소금)
  • ground pepper (후추)

Process (만든 방법):

  • Heat the oil in the frying pan until hot.
  • Lower the temperature to medium low and add the potatoes and onions.
  • Turn the potatoes often.
  • Cook until soft without letting the potatoes or onions to brown (about 15 minutes)
  • Remove the potatoes and onions with tongs or a slotted spoon, drain and let cool on the paper towels.
  • Pour the oil into the small bowl
  • While the veggies are cooling prepare the eggs.
  • Put the eggs, salt, and pepper into the mixing bowl and beat with a fork.
  • Add the potatoes and onions then stir in gently.
  • Mix in the parsley.
  • Let sit for 10 minutes.
  • Put 2 tbl of the reserved oil back into the frying pan and place over high heat until smoking.
  • Reduce to medium heat.
  • Slowly pour in the potato and egg mixture making sure that the potatoes are spread evenly in the pan.
  • Shake the pan often to keep from sticking, and using the spatula gently lift the edges of the omelette to allow some (but too much) of the uncooked eggs on top underneath.
  • When the eggs on top are nearly firm and the bottom is golden brown put the plate on top of the frying pan and flip the omelette onto the plate.
  • Reduce the heat to low.
  • Add 4 tbl of the remaining oil to the pan.  Dispose of any left over oil.
  • Slide the omelette back into to pan and cook until the other side is golden brown.
  • Flip the omelette at least 3 more times, cooking each side for 30-45 seconds to give the omelette a good shape. **Don’t over do it!  The inside should remain juicy and you don’t want to blacken the crust!
  • Transfer to the serving plate, let cool, and cut it as you would a pizza.

Notes:

  • When chopping the potatoes and onions it’s better to cut too small than it is too big.  The bigger the chunks the harder it is to flip.
  • This is a very thick omelette!  It might take you a couple of tries before you learn how to judge when it’s ready to be flipped.
  • If you pour the eggs and potatoes back into the pan too fast you’ll get a lip that sticks up over the side of the omelette like a pie crust.  Just cut that off and throw it on top, it’ll cook back in.
  • Keep in mind that olive oil can be expensive in Korea.  If you choose to use a substitute, select one carefully.  I generally try to avoid using soy bean oil with eggs.  It tends bubble up underneath and pop in strange ways.  Try using canola oil or egg embryo oil (쌀눈유), as both are easy to find, inexpensive and burn similarly to olive oil.
  • If you plan on saving this for a couple of days, treat it like a quiche.  Keep it sealed in plastic in the refrigerator and don’t plan on keeping it for longer than three days.  It doesn’t, however, get as soggy as quiche if you reheat it in the microwave. see also : Soo Jae Bi Recipe (수제비)

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Tags: #Omelette recipe #SIDE DISHES #SPANISH FOOD #Tortilla recipe #vegetarian

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