Tortilla de Patatas (Spanish Omelette)

This tortilla is distinguished by its density because it’s got a high potato-to-egg ratio. Flip it once for an even texture. This is best at room temperature, so definitely make it ahead.

Ingredients

1 1/2 cups olive oil
3 large waxy potatoes (about 1 3/4 pounds total), peeled and diced into 1/3″ cubes
couple teaspoons of coarse salt
1 small yellow onion, peeled and cut into 1/8″-thick half moons
3 eggs
2 tbsp Early Harvest Organic Extra Virgin Olive Oil
a pinch of our Mediterranean-inspired Taste of Barcelona Gourmet Seasoning Blend

Instructions

Heat the oil in a medium skillet over medium-high heat. Add all of the potatoes—the oil should come to the top of the potatoes (add a bit more if it doesn’t). Once everything starts to sizzle, turn the heat down to medium and sprinkle it with a teaspoon of salt. Cook the potatoes for ten minutes, stirring constantly. The potatoes shouldn’t be browning, just getting cooked through.

Add the onions and cook for ten more minutes. It’s okay if the vegetables turn a little golden at this point. Remove the potatoes and onions with a slotted spoon to a paper towel-lined plate and let them sit for five minutes.

Whisk the eggs together in a large bowl with 1/2 teaspoon of salt.

Add the potatoes and onions and gently fold everything together. Heat the olive oil in a small (about 7″ diameter) nonstick skillet over medium heat.

Add the egg mixture and cook for 1 1/2 minutes or until the bottom is just set. Using a plate, invert (flip over) the tortilla and return it to the pan. At the end, the whole thing will be set and browned and lovely. Let cool to room temperature before serving.

Drizzle with your olive oil and serve with Pan Con Tomate!

Source: Goop

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Savory / flavorful

I eat this on bread, I’ve had with hot dogs, dressing on asparagus and eggs, it’s lovely and rich with flavor and COLOR - I am a visual person

Great tasting, authentic olive oil

I’ve been to olive oil manufacturers in Europe and this olive oil tastes just like it should, fresh with a kick at the end means it’s really good quality. I was so pleasantly surprised when I tasted it for the first time and it was like I was back in an olive grove in grease tasting olive oil that had been pressed right in front of me. I love that I can get it locally in Holly Springs, NC, at the farmer’s market or hand-delivered to my door. I always keep it on hand and use it for salads, bread, pasta etc. Good oils like this are so important to being healthy.

Salads for sure.

The Fig Balsamic Vinegar is very tasty. I use it and the Olive Oil on salads that have strawberries, blueberries, rasberries along with assorted vegetables. I will be ordering again soon.

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Tortilla de Patatas (Spanish Omelette)