
SPAIN
Spanish tortilla
30 min
6 persons
Easy
If you’ve ever been to Spain, you’ve probably tried a Spanish tortilla, whether as part of a tapas menu in a cozy bar or as a comforting breakfast after a night of fiesta. Don’t confuse this classic with the Mexican tortilla wrap; they have nothing in common. The Spanish tortilla is a savoury omelette made with just three basic ingredients: potato, egg and onion, often with additional ingredients such as vegetables or bacon. Although it seems simple, making a perfect tortilla does require some skill when flipping. But it’s definitely worth a try! Whether you serve it warm, straight from the pan, or cold as part of a picnic, this Spanish classic will have you dreaming of the sunny squares of Madrid or Barcelona.
Preparation
Step 1. Cut the ingredients
- Peel and cut the potatoes and onion into cubes that are not too large.
- Place the potato and onion cubes in water and let them drain well, about 5 minutes, so that all the water has drained out.
Step 2. Fry the potatoes and onions
- Heat a generous dash of olive oil in the frying pan. Don't be stingy with this!
- Fry the potato cubes and onion over medium heat until the potatoes are tender and lightly golden brown, but not fried.
- Add a pinch of salt. Add bacon if desired and fry along
Step 3. Mix the eggs and potatoes
- Beat the eggs in a large bowl.
- Add the fried potatoes and onion to the bowl with eggs and mix well.
Step 4. Bake the tortilla
- Reheat a little of the used oil in the frying pan.
- Pour the potato-egg mixture into the hot pan and cook over low heat until the underside of the tortilla is golden brown.
- Use a plate to flip the tortilla: place the plate upside down on the pan and flip both together. Carefully slide the tortilla back into the pan and fry the other side until golden brown.
Serve the tortilla warm or at room temperature. Delicious with hearty bread or a green salad