Tortilla Paisana: Country-Style Omelette Recipe

paisana

The Spanish Tortilla Paisana is a very traditional tortilla with vegetables from the rural regions of Spain. A recipe with healthy and natural ingredients. Ideal as a first course, appetizer, main course, tapa, even to take to the beach or swimming pool. This delicious tortilla is a variation of the potato omelette, which by adding vegetables is even more delicious because they give a lot of flavour.

Ingredients:

  • 1 glass of olive oil
  • 4 potatoes
  • 1 zucchini
  • ½ red pepper
  • 6 large eggs
  • 1 teaspoon of salt for the potatoes
  • ½ teaspoon of salt for beating the eggs

How to Make the Tortilla Paisana Recipe:

  1. Start by peeling and cutting the potatoes into thin slices, so that they can be cooked quickly and easily. Also peel and chop the onion into julienne strips. These two ingredients will be cooked at the same time.
  2. Cut the zucchini into rings (peel it if you want, but this is not necessary) and julienne the pepper.
  3. Add the glass of oil to your frying pan. Heat over medium-high heat. Add the potatoes and onion and leave to cook for 10 minutes or more. The temperature should be high enough so that a few pieces are somewhat golden, but not too much!
  4. Immediately add the pepper and zucchini and cook for another 10 min. At the end of the cooking time you should obtain a kind of juicy fried mashed potato and vegetable.
  5. In the meantime, beat the eggs in a large bowl (since we will include the potatoes and onions here).
  6. Remove the potatoes and vegetables with a skimmer and set them aside in a colander to drain off the excess oil. Use this time to add salt to the potatoes as you place them on the strainer, as if they were traditional French fries. Leave to rest for 30 minutes.
  7. Once the potatoes and vegetables have drained, add them to the eggs and stir to incorporate well. Season again if necessary. You can put some of this mixture on the pan used to fry the potatoes to test the salt taste.
  8. On the same pan, and removing all the oil except the oil needed to cook the omelette, heat over high heat. It is important to add the mixture when the oil is very hot in the pan so that the mixture will crackle once inside.
  9. Brown the omelette for 3 min and turn it with a dish larger than the diameter of the pan. This is a real art to master. Brown the other side. That is how you will have a liquid omelette inside, very juicy. If you want a firmer omelette, just fry it over medium heat to prevent it from burning and cook it for 6-8 min on each side.

Note: it is strongly recommended to use a non-stick pan to prevent the omelette from sticking to the bottom. If you do not have one, use plenty of oil to fry the omelette.

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Fascinating Spain