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Spanish Tortilla or Tortilla de Patatas
A Spanish tortilla, also known as a tortilla de patatas, is a delicious and simple dish that is perfect for any meal. It consists of a mixture of eggs, potatoes, onions, and olive oil. To make the tortilla, you first need to peel and slice the potatoes and onions into thin pieces. Then, heat some olive oil in a non-stick pan, and cook the potatoes and onions until they are soft and golden brown.
Making the Tortilla
Next, whisk together some eggs in a separate bowl and add the cooked potatoes and onions. Mix everything until the eggs are evenly distributed. Pour the mixture back into the pan and cook on medium-low heat until the edges start to set.
Once the edges are set, use a spatula to gently lift the edges of the tortilla and let the uncooked eggs flow underneath. Repeat this process a few times until the tortilla is almost fully cooked. Then, place a plate over the pan and carefully flip the tortilla onto the plate. Slide the tortilla back into the pan to cook the other side until fully cooked.
Served Hot or Cold and Perfect for Breakfast
The tortilla can be served hot or cold, and it’s perfect for breakfast, lunch, or dinner. You can also add other ingredients such as peppers, chorizo, or cheese to make it even more flavourful. It’s a staple dish in Spanish cuisine and is beloved by locals and visitors alike. If you’re looking for a simple and delicious meal to make, give the Spanish tortilla a try!
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.
