Spanish Tortilla, or Tortilla de patatas in Spanish, is the most common speciality you would find in the streets of Spain. Although usually made with eggs, potatos and onions, there are in fact more than a hundred variations of it. Anyway, have a taste of Spain in your very own kitchen, this recipe is fun, easy-to-do and most importantly - a real gastronomic treat for your stomach!
Difficulty:
Easy
Makes 1 8-in tortilla
Ingredients
2 regular sized potatos, peeled and thinly sliced
4 eggs
1/2 - 1 onion (depending on your liking), chopped
Olive oil
Pepper and salt, for seasoning
Parsley flakes
Steps
1. In a medium-sized pan (8-in), heat up 5 tbsp of olive oil over medium flame, add the onion and cook gently until soft and slightly browned.
2. Add in the potato slices and spread evenly. Season with a pinch of pepper and salt. Cook the potato slices until they breaks easily when poked with the spatula.
3. Remove the onion and potato slices from pan. Drain the oil.
4. In a large mixing bowl, crack the eggs and beat it with a whisk or fork. Season with a pinch of pepper and salt. Add in the onion and potato slices. Mix evenly with a large spoon.
5. Heat up 2 tbsp of olive oil in the pan over small flame, then add in the potato mixture.
6. Cook until it comes away from the edge of the pan, and looks about two thirds set.
7. Place a large plate, or saucepan lid over the frying pan and invert it, so the tortilla falls on the plate/lid. Slide it back into the frying pan, tipping any liquid egg in it.
8. Using a spatula, shape the tortilla by pushing the edges inwards. Cook until it is springy to touch.
9. Garnish with parsley flakes. Slice it to prefered size and serve warm/cold.
Tips
1. Try other variations by adding green/red peppers, chopped parsley, olives or tomatos.