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Spanish Tortilla or Tortilla de Patatas
A Spanish tortilla, or tortilla de patatas, makes a delicious and simple dish for any meal. This classic recipe combines eggs, potatoes, onions, and olive oil. To prepare it, start by peeling and thinly slicing the potatoes and onions. Heat olive oil in a non-stick pan and cook the potatoes and onions until they turn soft and golden brown.
Making the Tortilla
Next, whisk the eggs in a separate bowl and stir in the cooked potatoes and onions. Mix everything thoroughly to distribute the eggs evenly. Pour the mixture into the pan and cook over medium-low heat until the edges begin to set.
Once the edges set, use a spatula to gently lift them and tilt the pan to let the uncooked eggs flow underneath. Repeat this step a few times until the tortilla nearly finishes cooking. Then, place a plate over the pan, flip the tortilla onto the plate, and slide it back into the pan to cook the other side completely.
Served Hot or Cold and Perfect for Breakfast
Serve the tortilla hot or cold—it works great for breakfast, lunch, or dinner. Add ingredients like peppers, chorizo, or cheese to boost the flavour. This staple of Spanish cuisine wins over both locals and visitors. If you want a simple and delicious meal, try making a Spanish tortilla!
How to Make the Spanish Tortilla
Ingredients:
300 g waxy potatoes
1 onion
5 large free-range eggs
Olive oil
Method:
- Peel the potatoes using a speed-peeler, and then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
- Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, and then add the onion and potatoes.
- Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up – just use a fish slice to flip them over halfway through.
- Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.
- When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top.
- Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, and then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
- Turn out the tortilla onto a serving board, and then cut into 6 wedges and serve hot or cold with a simple green salad.
