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So Spain is famously known for tortilla de patatas the classic potato omelette of course here in Spain we have so many different omelettes like the one that we're making today which is not very typical at restaurants more of an omelette that's made in Spanish home kitchens we're talking a rustic Spanish omelette with peppers this is known as una Tortilla Rústica con Patatas y Pimiento and I tell you this omelette is filled with so many simple yet delicious flavors made with basic everyday ingredients and the best part done in 40 minutes using just one pan
folks this is the perfect omelette for any meal from breakfast all the way through dinner and always enjoy it next to a crunchy baguette for the ultimate Spanish treat 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 about 10 inches and add in 1/3 cup of extra-virgin olive oil which is 90 ml of course you can use any oil you like here it's just extra virgin what's used in Spain as it gives this omelette a beautiful lift of flavors link where you can get the one I'm using in the description
box below while the oil is heating I'm going to thinly slice two red onions and cut one red bell pepper into small thin strips and like I've told you before if you prefer you can prep the ingredients before heating the pan then we'll add the sliced ingredients 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 the onions and peppers evenly sauté in the meantime I'm going to cut two medium-sized potatoes that have been peeled
washed and patted dry each one into bite-sized pieces that are 1/4 in thick which is a little over half a centimeter I'm using gold potatoes here but you can use any potatoes you like after sautéing the onions and peppers for about 5 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 while the potatoes are cooking let's start prepping the eggs I'm going to crack in six large eggs into a large bowl I'm using cage-free organic eggs
but you can use any age you like but like I've told you in previous videos on recipes this simple the higher the quality of the ingredients the better the overall flavors then we'll season the eggs with sea salt and freshly cracked black pepper and give them a whisk until they're well mixed together ok let's move back to the fry pan about 20 minutes after adding the potatoes 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 season with sea salt and freshly cracked black pepper and give it one final mix
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 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 for a few minutes that way the flavors can develop In the meantime I'm going to heat the same fry pan with a low medium heat once again make sure to you use a non-stick here that way your omelette doesn't stick to the surface and if you see you need more olive oil just drizzle in a kiss after a couple minutes we'll grab our egg and potato mixture and gently 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 2 to 3 minutes here without mixing the mixture after 2 to 3 minutes it's time to flip the omelette to cook the other side this is 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 making sure to scrape up anything that's left behind and then compact it from the outer edges towards the center which is what gives it that classic
rounded edge and go for another 2 to 3 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 slide the omelette into a serving dish check it out our rustic Spanish omelette with peppers is done easy to make beautiful presentation and all done in 40 minutes using just one pan let's give this a try and see how it turned out once again folks con Tortilla Rustica con Patatas y Pimiento this I'm so excited to try here we go check that out I truly feel like a kid at a candy store It is so good I'm a huge fan of the classic potato omelet this takes it to the next level as those red onions and bell peppers give
it a beautiful lift of flavors easy to make the simplest ingredients give it a try at home once again perfect for any meal from breakfast all the way through 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!
