Tortilla Española (Spanish Tortilla) | Words with Food
Tortilla Española (Spanish Tortilla)
by Ben Macdonald - wordswithfood.com Tortilla Española Spanish Tortilla

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October 7, 2016

Tortilla Española (Spanish Tortilla) 0.0 0
  • Prep: 20 mins
  • Cook: 30 mins
  • 20 mins

    30 mins

    50 mins

  • Difficulty: Intermediate
  • Yields: Serves 4 (or 8 as a tapa)

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.

Ingredients

4 potatoes, medium, peeled and sliced thinly into half moons

1/2 onion, medium, sliced thinly into half moons

4 large eggs

500ml olive oil (or vegetable oil)

1/2 tsp salt

pepper

Directions

Place potato and onion in a non-stick pan that they fit snugly into and pour in enough oil to just cover.

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).

Carefully strain the potato mixture over a bowl, reserve the oil and allow to cool. Season with salt and pepper.

Break the eggs into a large bowl, add the salt and whisk until well combined. Gently mix in the cooled potato mixture.

Add 1 tablespoon of oil back to the pan over a medium heat. Add the egg mixture and push the edges in with a spatula to allow the liquid to reach the bottom.

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.

Once the top of the tortilla is firm to the touch, remove it from the pan and pat with a paper towel to remove any excess oil. Serve warm or at room temperature.

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