Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
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Spanish Omelette recipe or Tortilla Española is probably the most popular tapas recipe dishes served in Spain and one of the most popular Spanish foods. It can also be known as Tortilla de Patata or Potato Omelette. Bars and cafés across Spain serve it as a tapa or appetiser. However in some cases, it is often served as a light dinner in Spanish homes. Because it’s easily transported, the Spanish make bocadillos or sandwiches by placing a piece of omelette between two pieces baguette.
For an extra tasty Spanish omelette, caramelise some onions and lightly cook the mixture with the potato and onion mix. This will keep the omelette moist and not dry. You can also add other ingredients to the omelette, such as piquillo peppers and prawns, wild mushrooms and cheese, ham and tomato and anything that you can think of! I really like to make my tortilla using a small blinis pan to make individual fluffy omelettes. This recipe makes two small omelettes or one medium one.