Potato tortilla
( Tortilla di patate )

This is an omelette, Spain-style.

Let the potatoes and onions fry in 4 tablespoons olive oil in a non-stick frying pan over a medium heat for few moments, stirring frequently; then lower the flame and keep on cooking for about 5-10 minutes, stirring now and then.
Switch off the gas, take away the potatoes and onions with a skimming ladle and arrange them on absorbent kitchen paper to remove the excess of fat. Pat dry them very well.
Beat the eggs with paprika and a pinch of salt in a bowl until you have a foamy mixture and add the potatoes and onions at the end.
Heat the remaining olive oil in another non-stick frying pan; pour the egg mixture into the pan and cook for about 15-20 minutes over low flame. After 10 minutes turn over the omelette with the aid of a large plate or a cover and finish off cooking on the other side.
Serve the tortilla hot or cold.

Note

• - You can accompany it with a green salad but you can start a meal cubing it and preparing some tapas.
• - The secret of this recipe is based on a slow, uniform cooking.

What's the right wine for " Tortilla di patate " ?

Our suggestion is: Jerez Fino or Marzanilla (white wine from Spain). If you prefer an Italian wine, you could choose Barbera del Monferrato.

You can find some ideas for combining this dish with other ones and setting up the table in the Members-only Area: so you'll be able to plan a Spanish dinner party!