Name: Spanish tortilla
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 medium onion; 250g potatoes; 3 Tbsp olive oil; 5 eggs; Salt & pepper

Spanish tortilla

25 Apr 2019

by Dinna

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Background

Spanish tortilla is an omelette (not flatbead), called Tortilla Espanola. It’s part of Spanish cuisine and one of their most popular tapas. It’s made with eggs and potatoes, sometimes with onion and garlic added. This traditional recipe has onion in it, as I find the basic egg&potato version a bit dull. You can add other ingredients too - spinach, red pepper, peas would work too ( try this chorizo and courgette tortilla recipe). Perfect snack for parties, picnics or your lunch box. If not used immediately, keep refrigerated.

Ingredients

1 medium onion
250g potatoes
3 Tbsp olive oil
5 eggs
Salt & pepper

Instructions

Peel the onion and cut it into thin slices. Peel the potatoes, then slice them into 5mm thick discs. Dry them with kitchen paper towel.
Heat 2 Tbsp oil in a frying pan and fry the onion and potato slices for 1-2 minutes, then season with salt & pepper. Turn down the heat, cover the pan and gently sauté for 15-20 minutes. Turn over the potato slices every 5 minutes or so to prevent them getting brown and crispy.
Meanwhile, mix the eggs with a fork (don’t whisk) in a large mixing bowl.
When the potato and onion pieces have softened, transfer them into the mixing bowl and combine gently with the egg mixture.
Heat the remaining oil in the frying pan. When hot, add the egg-potato mixture and let this spread out evenly in the pan.
Cook at low temperature for about 20 minutes (without cover).
When the egg is no longer runny on the surface, carefully transfer the omelette to a flat plate. Cover it with another plate and turn over. Now slide the tortilla back into the pan (up-side down). Cook for another 3-5 minutes minutes, then turn off the heat and rest the tortilla in the pan for another 5 minutes.
Serve warm or at room temperature, cut into wedges or squares.

Tips

I’ve made Spanish tortilla many times and I find that it can break in half easily when turned over. So now I don’t take it out of the pan - instead I brown the top under the grill in the oven.