Home made Spanish tortilla

Spanish tortilla

ByAlistair Elgey

If you’re wondering what a Spanish tortilla is and you’ve never tried one then you’re in for a treat. Some people call them Spanish omelets, however, they are more like a potato and onion cake, bound with egg.

They can be used as a picnic snack, in packed lunches, or a side dish. We often make them when we are doing Spanish Tapas. It’s very hard to describe the flavour, you’ll have to try these for yourself, but they are super cheap and incredibly tasty considering the simple ingredients.

Ingredients

  • 600g Potatoes ( waxy are best but you can use an all rounder like maris piper)
  • 6 eggs
  • 1½ Onions (sliced)
  • Vegetable oil
  • Salt and black pepper

Meathod

  • Peel the potatoes and then cut into 4-5mm disks ( i use a knife, however, you can use a mandoline)
  • .transfer to a large pan, season generously with salt and pepper and add a generous amount of vegetable oil. don’t be too sparing with the oil as it will be drained later and will stop the potatoes from sticking to the bottom of a pan.
  • Cook the potatoes on a medium heat for around 10 minutes and then add the onions; Cook for a further 10 minutes until the onions are soft and the potatoes are about to break apart but still holding their shape.
  • Drain the oil from the potatoes and onions using a colander and leave to stand for a minute.
  • meanwhile beat your eggs in a large bowl and add a a pinch of salt and pepper
  • add the potato and onion mix to the bowl of eggs , while still warm and mix together with a spatula, then leave to stand for 10 minutes
  • Take a small frying pan and add a little oil ( enough to coat the base) turn the heat up high and then add the egg mixture to the pan, move your plastic spatula around the edges.
  • after 2 minutes turn the heat down to low and cook for around 8-10 minutes until the egg is starting to firm up.
  • Place the pan under a hot grill and cook for 1 minute until the top is no longer runny.
  • place a flat plate over the pan and flip upside down, returning the other side of the tortilla to the pan. The pan must be flat and not have a raise, if your not confident, leave the pan under the grill but turn down the heat a little.
cooked Spanish tortilla with a slice taken out
  • in the pan, cook the tortilla for another 5 minutes, making sure to run the spatula around the pan regularly. once set you should be able to slide out onto a plate, or pick up with a food turner.
  • Your tortilla is ready to slice and can be eaten hot or cold. It will also keep in the fridge for a couple of days.

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