ReceptnaptárSpanish cheese omelet (tortilla francesa con queso)
In Spain, the word tortilla on its own usually means the thick potato omelette, which is why the plain, folded version is called a French tortilla. It makes a weekday dinner, a quick breakfast or a sandwich filling, and it is on the table within ten minutes. The secret is a medium heat and keeping the centre creamy.
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Ingredients
Method
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- Crack the eggs into a bowl and beat them with a fork for a few seconds with a pinch of salt.
- Heat a little oil in a small pan, then pour in the beaten eggs.
- When the egg is starting to set, lay the cheese slices on top so they melt.
- Wait until the bottom of the omelet is cooked, then fold or roll it up and serve immediately.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Tortilla francesa con queso (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Beat the eggs for just a few seconds, only until the yolks and whites combine, so the omelette stays tender.
- Cook over a medium heat, because on a high heat the egg browns quickly and turns dry and rubbery.
- Fold it while the top is still slightly moist: the heat of the pan keeps cooking it, and that is what melts the cheese completely.
Frequently asked questions
What do I serve it with?
The Spanish way is with fresh bread and tomato salad, but it is also often tucked into a baguette as a bocadillo, or sandwich.
Which cheese is best?
Any good melting cheese will do, such as Trappista, Gouda or a mild semi-cured Manchego. Avoid very salty cheeses, or barely salt the eggs if you use one.
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