Spanish Omelette

Spanish omelette: Basque origin It is said that the Spanish omelette was invented as a dish by the Carlist general Tomás de Zumalacárregui. The legend says that during the siege of Bilbao in 1835, Tomás de Zumalacárregui created the "tortilla de patatas" as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army. Although it remains unknown whether this is true, it appears the tortilla started to spread during the early Carlist wars. Another tale is that during the war, Zumalacárregui was in the field and happened upon a farmhouse and demanded a meal from the farmwife. All she had were a few eggs, a potato and an onion, so she combined all three, making an omelette. Surprisingly, Zumalacárregui was pleased and took the idea with him. The first written reference to the tortilla in Spanish is found in a Navarrese document in 1817 which could correspond with this legends.

List of the ingredients you need for 4 people 1) 2) 6-7 medium potatoes, peeled 1 whole yellow onion 5-6 large eggs 2-3 cups of olive oil for pan frying Salt to taste 3) 4) 5)

List of tools you need 2) and 3) 1) Sharp Knife for Chopping Onion and Potatoes 1 Large Frying Pan for Frying Potatoes and Onions 1 Medium Frying Pan for Cooking the Tortilla A Potato Peeler 2 Mixing Bowls – 1 large and 1 small A fork A spatula A spoon a plate 5) 6) 7) 4) 9) 8)

Procedure1 : Peel and cut the potatoes in pieces approximately 1/8-inch thick. 1/8 = one eigthth

Procedure 2 Peel and chop the onion into 1/4-inch pieces. Put potatoes and onions into a large mixing bowl and mix them together. Salt the mixture to taste. 1/4 =a quarter

procedure 3 In a frying pan, heat the olive oil. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan. The oil should almost cover the potatoes. Leave in pan until the potatoes and onion mixture is cooked. then Remove from the pan with a spatula. Be sure you remove the oil to the mixture.

procedure 4 While the mixture is draining, crack the eggs into bowl and beat by hand with a fork. Pour into the potato onion mixture. Mix together with a spoon.

procedure 5 Pour 1-2 teaspoons of olive oil into the frying pan and heat on medium heat. When hot enough, pour into the pan, spreading evenly over pan. You may need to turn heat to medium-low heat. Allow the egg to cook around the edges. Then, using a spatula, carefully lift up one side of the tortilla to check if the egg has slightly browned. The inside of the mixture should not be completely cooked and the egg will still be runny on top and in middle.

procedure 6 When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully carry the frying pan to a sink. Place a large plate upside down over the frying pan to cover top. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate.

procedure 7 Carry plate with potato-egg mixture and empty pan back to stove. Place the frying pan back on the range and put just enough oil approximately 1 teaspoon. Let the pan warm for 30 seconds . Carefully slide the tortilla into the frying pan, using a spatula to catch any egg mixture that remains on plate. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Carefully slide the omelet onto a large plate.

variations of the tortilla The following are a few of the most popular variations to the classic Spanish Omelet. · Green Pepper - Add 1 green or red bell pepper (chopped) to the potatoes and onions and fry. · Chorizo - Slice a Spanish chorizo sausage and add to the potato and onion mixture after frying. · Ham - Using a couple thick slices of ham, finely chop them. Then add the pieces to the potato and onion mixture after frying. as we say: ON EGIN!

ZEANURI LHI OCTOBER 2012