Rus Articles Journal

Whether the Spanish omelet you want? Tortilla

you will not believe, but what we usually prepare for breakfast from the boiled potato which remained since evening, throwing it into a frying pan and filling in with eggs - a national Spanish dish. Only very much hastily and carelessly executed. Do not resist, speaking: and it is so tasty! what we represented - a way to eat up without having choked with . And tortilla is a way to enjoy life. Especially, very often it is given as tapas - traditional snack to aperitif.

In Spain tortilla can be tasted not only in tapas - bars, it can be bought in any supermarket. But house it is much better, and there is nothing to speak. By the way, it is possible from - that here do not cook potato in such quantities as in Russia, the national omelet Spaniards also do not perceive a way of a doyedaniye as .

This independent dish making a worthy dinner together with the sir - a tomato and jamon. And fillers happen different. Though I did not notice a big variety on counters: with potatoes, with onions and with onions - potatoes. Conservatives all of them - would know that we pour to the fried eggs!

So, we try to prepare the real Spanish tortilla with potatoes and onions .

A preparation time , only do not faint : 40 minutes .

Ingredients: (on how many persons, I will not tell, with fried eggs - that will deal everyone)

- 6

eggs - 2 average bulbs (250 g) of

- 3 average potatoes

- 150 ml of olive oil. Will be zhirnovato, it is possible and to reduce, but the real tortilla such is

- salt (notice - there is no pepper)


1. To clean potatoes and to cut plates not more thickly than 3 mm.

2. It is better to take a frying pan of average depth with a good antiprigarny covering, to pour in it two thirds of the prepared oil. In warmed (but not red-hot!) oil to lay out potatoes and to fry about 15 minutes on weak fire, having covered. Potatoes should not blush.

3. A bulb to clean, cut on 4 parts and to cut thinly. To add to potatoes. To continue to fry until onions become transparent. Already at a stage of readiness of onions - to salt.

4. To lay out potatoes with onions in the colander which is carefully put on a soup plate and to allow to flow down to oil. Its surplus is used further.

5. In a deep bowl to shake up 6 eggs. To lay out in eggs potatoes with onions and to mix accurately.

6. In a frying pan to pour out oil from under fried potatoes and to warm. To lay out our mix. Height of tortilla has to be 3 - 4 cm

7. First we fry, slowly stirring slowly with mix with a wooden shovel as will begin to grab more and more - is stopped disturbing.

8. The most delicate moment - a turning. For this purpose we cover a frying pan of the most flat (and rather big not to burn fingers) a plate and we overturn on it a frying pan with our omelet. We pour out 1/3 part of oil left at first in a frying pan and accurately we spread tortilla, shifting from a plate. Slowly we roast to a turn. Pay attention the correct real tortilla - not really ruddy and not dry.

Eat tortilla warm or cold. It is possible to cut on small squares and a tax as tapas to aperitif at a party in the Spanish style, together with olives, jamon and other snack.

Bon appetit! Or of Buen provecho as speak in Spain.