Omelettes, our tortillas (nothing like their mexican namesakes), are one of the most popular dishes for dinner. The most common noise you´ll hear drifting on the wind of an evening is the clickety clack of a thousand forks beating ten thousand eggs in their bowls.
Potato omelette (of which more another day) is the most famous, and the one that has the name of Spanish omelette, but it´s just one of many.
The difference with fritattas and omelettes is that tortillas require nerves of steel. Blood must be summoned, upper lip stiffened, oven mitts worn, and prayers said. Please understand that the Italian method of starting on the stove top and ending under the grill is strictly for little girls. Likewise the French sissified folding thing. A true tortilla is round, and golden from contact with the well oiled pan on both sides- which can be tricky.
If you have what it takes, you can do the Spanish machote thing and flip the tortilla in the air.
If you don´t (needless to say, I don´t), here´s the normal method.
(I know this is a pretty silly post, being mostly self-evident, but I wanted to try my hand at step by step instruction drawings. Bear with me.)
First,(1) get your filling ready. This can be the classic potatoes and onions, or it can be sauteed courgettes, spinach, artichokes, tuna, peppers, anything you like, basically. Mix it with beaten eggs.
(2)Pour the into an oiled pan. Let it set, on low heat, shaking it a little so it doesn´t stick. When you see it´s golden underneath,(3) transfer it to a plate.
Now,(4) with oven mitts, put the frying pan on top, and do the next step over the sink. (this is also for spineless little girls, but I find it makes for easier breathing).
(5)In one swift, resolute movement, turn the tortilla.
Put the pan back on the hob, and set the other side. It will take less time than the first. You want the inside to be still juicy, jus this side of runny.