Tortilla Espanol (Spanish omelet)
Spanish egg and potato omelet
Ingredients
- 5 medium starchy potatoes (yukon gold)
- 6 eggs
- 1 teaspoon salt plus more to taste
- 1 cup olive oil
Instructions
- Kidtastic!: Fill a non-stick or cast iron pan with olive oil. Don’t be stingy; olive oil is good for you and will make your hair shiny and skin glow.
- Kidtastic!: place potatoes in the oil and bring the stove temperature up to medium. Once up to temperature, the potatoes should almost look like they are covered in oil, and should be bubbling without any popping. Cook until they are soft all the way through, about 10 minutes.
- Kidtastic!: Add salt. Be liberal with the salt as this is where most of the flavor comes from.
- Parent Task: Once the potatoes are soft, drain the oil, but save three tablespoons. Let the potatoes cool down for about 10-15 minutes and taste them to see if you added enough salt.
- Kidtastic! Beat 6 eggs into a bowl. Add to potatoes and turn the heat on to medium-low (3-4) on most stovetops. Add in the oil that you saved.
- Parent Task: When the mixture starts to brown and firm up, its time for the flip: Make sure the tortilla is pretty solid all the way through, otherwise you you will have a big mess. Take a large rubber spatula and slide tortilla out onto a plate. Then flip and put soft side down back into the pan. If you are feeling brave enough, flip without the plate with just the spatula. But don’t say I didn’t warn you….