The tortilla may be eaten hot or cold; it is commonly served as a snack (tapa) or picnic dish throughout Spain. As a tapa, it may be cut into bite-size pieces and served on cocktail sticks.
I make this dish on days, when I am not in the mood to cook different dishes like a side, main etc, but still would like to eat some home made stuff, and we all love it!
Its easy and quick to make and filling too.
Olive oil - 100 ml
Potatoes - 4 medium-sized - peeled, quartered and thinly sliced
Eggs - 8
Red chilly powder - 2 tsp ( Optional - though the authentic one does not use this - I add red chilly powder to suit our palate)
Heat the oil in a large frying pan and gently fry the potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan.
If you like you could add in the red chilly powder during frying.
Drain the potatoes in a colander to get rid of the excess oil. The potatoes should be soft but not crisp. Remove oil from pan.
Beat the eggs in a bowl and season with salt. Add the potatoes, mix well and check the salt.
Heat the frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette doesn't stick to the bottom.
Once the bottom of the omelette has set turn the omelette by placing either a flat plate on the frying pan and quickly turning over. Gently slide the omelette back into the frying pan and continue cooking, once again shaking the pan from time to time so that it doesn't stick to the bottom.
When omelette has set slide out of pan onto a plate to serve.