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As always it is so great to have you here and I hope you're all staying safe and healthy out there so Spain is famously known for their potato omelette which is known as tortilla de patas or tortilla Espanola depending if you make it with onions or not for me I'm a huge fan of the one with onions anyways with that being said here in Spain we have so many different omelettes like the one that we're making today which is criminally underrated we're talking a Spanish potato paprika omelette this is known as Tortilla Española con Pimentón and let me tell you this omelette is filled with so many simple yet delicious flavors
It's super easy to make and the best part, it's all done using basic everyday ingredients folks serve this omelette for breakfast lunch or dinner and always next to a crunchy baguette for the ultimate Spanish treat this video is sponsored by tienda.com La Tienda is an online supertore focusing on selling all things Spain for your home and kitchen and they've been around since 1996 and like I always tell you they have the biggest selection of artisan Spanish ingredients like queso manchego the famous jamon serrano and jamon iberico marcona almonds olives the beautiful canned seafood from Spain and all the basic pantry
staples you need such as sweet smoked Spanish paprika which we're going to use in today's recipe among so many other great ingredients and let me tell you when it comes to cookware they have an amazing selection of authentic Spanish paella pans that range in size from 2 servings all the way up to 50 servings and they even offer classic grilling systems that way you can always perfectly cook your paella folks visit tienda.com let them know Albert from Spain on a fork sent you there and make sure to use coupon code ONAFORK during checkout for 10% off your order
alright let's just jump right into this I'm going to heat a non-stick fry pan with a medium heat size of the one that I'm using is 25 cm which is 10 in and add in 1/3 cup of extra virgin olive oil which is 90 ml as always make sure to use the good stuff here as this is what truly makes the difference link where you can get the Spanish one I'm using in the description box below ahile the oil is heating I'm going to roughly chop one medium-sized onion and finely chop one red bell pepper and like I've told you in prior videos if you prefer you can chop the
ingredients before heating the pan then we'll add the chopped vegetables into the hot fry pan and we'll mix them around that way they're all coated in the olive oil and you don't have to mix this around continuously but do get in there every minute or so that way everything evenly sautes in the meantime I'm going to cut two medium-sized potatoes that have been peeled washed and patted dry this is 500 grams which is a little over one pound each one to bite-sized pieces that are 1/4 in thick which is a little over half a centimeter after sauteing the onions and bell peppers for about four minutes and they're lightly sauteed we'll add in the sliced potatoes
and we'll mix them around that way they're all coated in the olive oil and once again you don't have to mix this around continuously but do get in there every 2 to 3 minutes that way everything evenly sautes while potatoes are cooking let's start prepping the eggs I'm going to crack in four large eggs into a large bowl I'm using cage-free organic eggs but you can use any eggs you like but like I've told you before on recipes this simple the higher the quality ingredients the better the overall flavors then we'll add in 2 tbsp of chopped chives which is 5 grams and season with sea salt and freshly cracked black pepper
and we'll give it a whisk until it's well mixed together alright let's move back to the potatoes after 20 to 25 minutes and they're lightly golden fried they should be ready to go you know you can always pierce them with a toothpick just to ensure that they're done If you see that yours need more time just fry them for a bit longer at this point, I'm going to add in 1/2 teaspoons of sweet smoked Spanish paprika which is 4 grams and season everything with sea salt and freshly cracked black pepper
and we'll give it a quick mix and like I've told you before when you're working with paprika and a hot pan you want to mix it in there quickly otherwise it can easily get a bitter flavor then we'll remove the pan from the heat and transfer the mixture into the bowl with the whisked eggs and you want to make sure to reserve any of the olive oil in the pan and we'll give it a mix until it's well mixed together and then let it sit there between 3 to 4 minutes that way the flavors can develop in the meantime I'm going to heat the same pan with a low medium heat once again make sure you're using a non-stick here that way the omelette doesn't stick to the surface
and if you see you need some more olive oil in there just drizzle some in after a couple minutes we'll grab our potato mixture and add it into the hot fry pan and you want to make sure it's coating the entire surface and in a flat layer and we're going to go between 3 to 4 minutes here without mixing the mixture after 3 to 4 minutes it's time to flip the omelette now before I do that I like to run a spatula through the outer edges just to ensure it's not sticking to the pan to flip the omelette it's a very simple technique you want to use a dish that's slightly smaller than the pan place it over the omelette and in one swift move flip the pan into the plate then we'll gently slide the omelette
back into the pan and you want to make sure to scrape up anything that's left behind and then we'll compact it from the outer edges towards the center which is what gives it that classic rounded edge and we're going to go for another 3 to 4 minutes here or until the eggs are just cooked through once the eggs are just cooked this is ready to go I'm going to remove the pan from the heat and gently side the omelette into a serving dish check it out our Spanish potato paprika omelette is done easy to make beautiful presentation
and all done using the simplest ingredients let's give this a try and see how it turned out once again folks Tortilla Española con Pimentón this I am so excited to try here we go it is absolutely delicious you know as a fan of the traditional Spanish potato omelette this right here truly takes it to the next level as the pimenton the sweet smoked Spanish paprika gives it such a beautiful lift of flavors easy to make the simplest ingredients give it a try at home once again for breakfast lunch or dinner and always next to a crunchy baguette for the ultimate
Spanish treat really quick before I go a shout out to a couple of my patreons Robert Gerhardt Andrew Scotchmer and Bryan Sweeney again guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you if you enjoyed today's video hit that like button leave me a comment below and if you're not subscribed don't forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part of the Spain on a fork family till the next time hasta luego!
