Classic Spanish Omelette (Tortilla de Patatas) . . . طرز تهیه املت اسپانیایی
This is my traditional Spanish Crispy, fried potatoes and eggs which can be enjoyed hot or cold, as a starter, main dish or as tapas.
#Spanish_omelette or @Spanish tortilla or #tortilla_de_patatas ,is a traditional dish from Spain.
Celebrated as @national dish by Spaniards, it is an essential part of the Spanish cuisine.
It is an omelette made with eggs and potatoes, optionally including onion.
It is often served at room temperature as a tapa.
The first reference to the tortilla in Spanish is
found in document, as an anonymous "Mousehole's memorial" addressed to the Navarra court in 1817.
It explains :
"…two to three eggs in tortilla for 5 or 6 [people] as our women do know how to make it big and thick with fewer eggs."
Another tale is that the recipe was learnt by Spanish prisoners captured after the the Portuguese Restoration War in 1665.
After the Portuguese victory, more than 6,000 Spanish soldiers were kept in captivity for 3 years.
https://en.wikipedia.org/wiki/Spanish...
©Amir Sarikar. All images & content are copyright protected.
Do not use my images without prior permission.
To reference this recipe, please link directly to this post.
INGREDIENTS:
For Servings 2-4 Person
200 ml Vegetable Oil
1 medium onion -Not thin not thick sliced 4-5 mm
400 g Potatoes -Not thin not thick sliced 4-5 mm
4 large free-range eggs
Half tsp pepper and salt
Half tsp salt
2 Tbsp olive oil
INSTRUCTIONS
Step 1
heat the oil to very hot on high heat .
then turn to medium heat.
Step 2
When the oil is hot, add sliced onions.
Fry for 2-3 minutes.
Step 3
Add in the sliced potatoes.
cook for 10 minutes.
Step 4
Meanwhile, Mix eggs with pepper and salt.
Step 5
Drain the excess oil, add fried potato and onion into beaten eggs and mix them together.
let it rest for 5 mins.
Step 6
Heat the olive oil on low heat.
Pour in the potato mixture to hot pan , Push down the edges.
keep heat on low.
cook for 5 mins.
Step 7
Cover the pan with a large plate.
With one hand hold the plate and with the other one hold the handle of pan.
Flip over the pan so that the plate is underneath.
Slide the omelette back into the pan.
cook for another 5, or until golden.
Step 8
Enjoy!😊
Tip and Tricks:
You can eat it warm or cold.
Serve with a salad, or use as an appetiser. Great for snacks.
Keep heat on low for cooking tortilla otherwise the eggs set on the outside while runny on the inside. I prefer it done on the inside😁.
Waxy potatoes are the best option because they hold their shape after being cooked.
If you have time, keep mixture sit in the egg for 15 minutes.
It infuses the eggs with the flavour of onions.
Do not substitute any of the ingredients. You will lose its authentic taste.
If you are worried using too much oil, cook the potatoes for 5 minutes in 1 liter water and sauté the onion with 2 Tbsp of olive oil until translucent.
This omelette fits perfectly into a frying pan with base size: 7-inch/18-cm.
Do not use heavy pan because you need to turn the omelette by using both hands.
Depends on everyone’s taste, add in any vegetables, crumbled cheese, ham, mushroom, red peppers or cooked sausage. they're non-traditional versions😁
To serve, cut into triangular wedges or in little squares.
The omelette can be kept in the fridge for up to 2 days.
Do not freeze omelette, please.
©Amir Sarikar. All images & content are copyright protected.
Do not use my images without prior permission.
To reference this recipe, please link directly to this post.
این سیب‌زمینی و تخم‌مرغ سنتی اسپانیایی من است که می‌توان آن را سرد یا گرم، به عنوان پیش غذا، غذای اصلی یا تاپاس نوش جان کرد.
املت اسپانیایی یا تورتیلا اسپانیایی یا تورتیلا د پاتاتا، یک غذای سنتی اسپانیایی است.
این غذا توسط اسپانیایی ها به عنوان یک غذای ملی شناخته می شود و بخشی ضروری و جدا نشدنی از غذاهای اسپانیایی است.
این یک املت است که با تخم مرغ و سیب زمینی سرخ شده تهیه می شود که در صورت تمایل شامل پیاز نیز می شود.
اغلب در دمای اتاق به عنوان تاپا سرو می شود.
اولین اشاره به تورتیلا در اسپانیایی
در سندی، به عنوان "یادبود سوراخ موش" که به صورت ناشناس، خطاب به دادگاه ناوارا در سال 1817 ارسال شد ، بوده است.
در آن سند این گونه آمده است که:
"...دو تا سه تخم مرغ در تورتیلا برای 5 یا 6 [نفر]، همانطور که زنان ما می دانند چگونه با تخم مرغ های کمتر ، تورتیلایی بزرگ درست کنند."
داستان دیگر این است که:
این دستور توسط زندانیان اسپانیایی که پس از جنگ بازسازی پرتغال در سال 1665 دستگیر شده بودند، آموخته شد.
پس از پیروزی پرتغال، بیش از 6000 سرباز اسپانیایی به مدت 3 سال در اسارت آنها نگهداری شدند.
© امیر سریع کار. همه تصاویر و محتوا دارای حق چاپ هستند.
طبق قانون کپی رایت , شما حق استفاده از تصاویر , عکسها و متن را بدون اجازه ندارید .
برای منبع قرار دادن این دستور آشپزی مستقیما به این پست لینک کنید.
👇🏻👇🏻👇🏻ادامه در کامنت اول 👇🏻👇🏻👇🏻
#Spanish_omelette or @Spanish tortilla or #tortilla_de_patatas ,is a traditional dish from Spain.
Celebrated as @national dish by Spaniards, it is an essential part of the Spanish cuisine.
It is an omelette made with eggs and potatoes, optionally including onion.
It is often served at room temperature as a tapa.
The first reference to the tortilla in Spanish is
found in document, as an anonymous "Mousehole's memorial" addressed to the Navarra court in 1817.
It explains :
"…two to three eggs in tortilla for 5 or 6 [people] as our women do know how to make it big and thick with fewer eggs."
Another tale is that the recipe was learnt by Spanish prisoners captured after the the Portuguese Restoration War in 1665.
After the Portuguese victory, more than 6,000 Spanish soldiers were kept in captivity for 3 years.
https://en.wikipedia.org/wiki/Spanish...
©Amir Sarikar. All images & content are copyright protected.
Do not use my images without prior permission.
To reference this recipe, please link directly to this post.
INGREDIENTS:
For Servings 2-4 Person
200 ml Vegetable Oil
1 medium onion -Not thin not thick sliced 4-5 mm
400 g Potatoes -Not thin not thick sliced 4-5 mm
4 large free-range eggs
Half tsp pepper and salt
Half tsp salt
2 Tbsp olive oil
INSTRUCTIONS
Step 1
heat the oil to very hot on high heat .
then turn to medium heat.
Step 2
When the oil is hot, add sliced onions.
Fry for 2-3 minutes.
Step 3
Add in the sliced potatoes.
cook for 10 minutes.
Step 4
Meanwhile, Mix eggs with pepper and salt.
Step 5
Drain the excess oil, add fried potato and onion into beaten eggs and mix them together.
let it rest for 5 mins.
Step 6
Heat the olive oil on low heat.
Pour in the potato mixture to hot pan , Push down the edges.
keep heat on low.
cook for 5 mins.
Step 7
Cover the pan with a large plate.
With one hand hold the plate and with the other one hold the handle of pan.
Flip over the pan so that the plate is underneath.
Slide the omelette back into the pan.
cook for another 5, or until golden.
Step 8
Enjoy!😊
Tip and Tricks:
You can eat it warm or cold.
Serve with a salad, or use as an appetiser. Great for snacks.
Keep heat on low for cooking tortilla otherwise the eggs set on the outside while runny on the inside. I prefer it done on the inside😁.
Waxy potatoes are the best option because they hold their shape after being cooked.
If you have time, keep mixture sit in the egg for 15 minutes.
It infuses the eggs with the flavour of onions.
Do not substitute any of the ingredients. You will lose its authentic taste.
If you are worried using too much oil, cook the potatoes for 5 minutes in 1 liter water and sauté the onion with 2 Tbsp of olive oil until translucent.
This omelette fits perfectly into a frying pan with base size: 7-inch/18-cm.
Do not use heavy pan because you need to turn the omelette by using both hands.
Depends on everyone’s taste, add in any vegetables, crumbled cheese, ham, mushroom, red peppers or cooked sausage. they're non-traditional versions😁
To serve, cut into triangular wedges or in little squares.
The omelette can be kept in the fridge for up to 2 days.
Do not freeze omelette, please.
©Amir Sarikar. All images & content are copyright protected.
Do not use my images without prior permission.
To reference this recipe, please link directly to this post.
این سیب‌زمینی و تخم‌مرغ سنتی اسپانیایی من است که می‌توان آن را سرد یا گرم، به عنوان پیش غذا، غذای اصلی یا تاپاس نوش جان کرد.
املت اسپانیایی یا تورتیلا اسپانیایی یا تورتیلا د پاتاتا، یک غذای سنتی اسپانیایی است.
این غذا توسط اسپانیایی ها به عنوان یک غذای ملی شناخته می شود و بخشی ضروری و جدا نشدنی از غذاهای اسپانیایی است.
این یک املت است که با تخم مرغ و سیب زمینی سرخ شده تهیه می شود که در صورت تمایل شامل پیاز نیز می شود.
اغلب در دمای اتاق به عنوان تاپا سرو می شود.
اولین اشاره به تورتیلا در اسپانیایی
در سندی، به عنوان "یادبود سوراخ موش" که به صورت ناشناس، خطاب به دادگاه ناوارا در سال 1817 ارسال شد ، بوده است.
در آن سند این گونه آمده است که:
"...دو تا سه تخم مرغ در تورتیلا برای 5 یا 6 [نفر]، همانطور که زنان ما می دانند چگونه با تخم مرغ های کمتر ، تورتیلایی بزرگ درست کنند."
داستان دیگر این است که:
این دستور توسط زندانیان اسپانیایی که پس از جنگ بازسازی پرتغال در سال 1665 دستگیر شده بودند، آموخته شد.
پس از پیروزی پرتغال، بیش از 6000 سرباز اسپانیایی به مدت 3 سال در اسارت آنها نگهداری شدند.
© امیر سریع کار. همه تصاویر و محتوا دارای حق چاپ هستند.
طبق قانون کپی رایت , شما حق استفاده از تصاویر , عکسها و متن را بدون اجازه ندارید .
برای منبع قرار دادن این دستور آشپزی مستقیما به این پست لینک کنید.
👇🏻👇🏻👇🏻ادامه در کامنت اول 👇🏻👇🏻👇🏻
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