Posts Tagged ‘Potatoes’

Traditional Spanish Tortilla so very delicious

August 30, 2010

Spanish tortilla

So there is practically nothing in the house to eat. Some eggs, some potatoes and some onions. (home-grown onions and potatoes by the way – quick brag!) So what to make? Kind of a rhetorical question really as in the real world there is only one option. Spanish Tortilla of course! Or chips and fried eggs I suppose (also delicious but slightly less sophisticated.) That actually reminds me of a holiday my sister went on to Andalusia staying at her friend’s parents holiday house. Fiona is a mad foodie like myself. Prior to leaving for the holiday she was given the “top tips” on the local food and best places to eat. There were many lovely places and meals to experience however Fiona’s friend had made her promise that she would try her all time favorite meal at her favorite restaurant. So with a lot of anticipation Fiona went to the recommended restaurant and ordered “las patatas y huevo fritas” and was presented with chips and egg. She said it was delicious however not exactly what she was expecting.

Long story cut short – I am a massive fan of Spanish tortilla (and chips and egg for that matter!)

Ingredients: serves 4

4 large potatoes
3 medium sizes brown onions (I only had red ones)
8 large eggs
Salt and Pepper
Olive oil

Method

Potatoes peeled

Peel and thinly slice the potatoes (approx 2-3 mm slices). Toss the potatoes in a large pinch of salt and steam until tender.

Finely sliced potato seasoned with salt

Peel and finely slice the onions and saute in a non stick frying pan in a good quantity of olive oil and a large pinch of salt.

Finely sliced onions

Saute until they are soft, sweet and have a bit of colour.

Sauting onions

Sauted onions in bowl

Crack eggs into a jug season with salt and pepper and whisk with a fork – try not to get too much air into the mixture, just whisk until combined.

Eggs in jug seasoned and whisked

Heat a non stick omelet pan with approx 2 tablespoons of olive oil.

Spanish tortilla

Add layers of potatoes and fried onions then add the egg mix. Keep approx 1/4 of the egg mix to the side. Cook on a medium heat until the tortilla is cooked through and the base is golden.

Flip the tortilla onto a dinner plate.

Add a little bit of oil to the pan again. Slide the tortilla back into the pan with the cooked side up.

Slide tortilla onto plate prior to flipping

Pour the rest of the egg mix into the pan – down the side so that it fills in any gaps on the base.

Cook until base is golden brown then flip out onto a plate and leave to cool for approx 30 mins.

Slice and serve with some mixed salad leaves. Or cut into small squares and eat as a tapas dish with drinks.

It is really important not to skimp on the salt with this dish – salt is the key to success!!

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