October 7, 2016
The Spanish tortilla is probably the most widely available tapa there is. Served in almost every bar for breakfast, lunch and dinner it is a comforting and nutritious snack that will keep you going until the next one.
The Spanish would cook their potatoes in olive oil, but if you don’t have a cheap supply, then it works just as well with vegetable oil and use olive oil only when you cook the final product.
You can also add cooked spinach, prawns, red peppers or anything else you may fancy to the potato mix before cooking to put your own tasty spin on it.
Turn the heat to medium and heat the potatoes until small bubbles begin to rise to the surface. Turn the heat to low and allow to cook gently without colouring until they are very soft and some begin to fall apart (15-20min).
Cook gently until the surface is almost set, then cover the pan with a large plate (or lid) and flip onto the plate. Add another tablespoon of oil and then reheat the pan before sliding the tortilla back in with the cooked side up.