Monday, December 19, 2011

Tortilla Espanola

Spanish tortilla amazes me in the way that such basic and humble ingredients work together to create this delightful dish and I have to say, that for me, no tapas menu is complete without this included. Also Spanish tortilla makes one of my favorite sandwich fillings so if there are any leftovers you know what to do. If you like you can add bell peppers or chunks of chorizo to the potato mix. The tortilla will need to be turned at least once so make sure you have a plate that is larger than your pan to hand to help you flip this omelet.

Spanish Tortilla (makes one 8"tortilla)
Vegetarian, gluten free, dairy free

Around 400g/14oz Potatoes, peeled and thinly sliced
1 Large onion, thinly sliced
2-3tbs Olive oil
3 large eggs, lightly beaten
Salt and Pepper to taste
Flat leaf parsley to garnish


  • In a pan or skillet that is roughly 8"/20cm in diameter so that you get a nice thick tortilla, add 2tbs of the oil and heat over a medium heat. Lay the potatoes and onion on the bottom and layer them up as the amount of onion and potato should be around three layers deep in this dish. Cook over a medium low heat until the potatoes are tender and soft when stabbed with a sharp knife. You will need to keep turning the potato and onion mixture for a while so that they all get a turn on the bottom and none of them brown too much. 
  • Once the potatoes are cooked remove from the pan and allow to cool. Once the potato and onion mix is cool add the beaten eggs and salt and pepper, bearing in mind that this dish can take quite a bit of seasoning. In the same pan add the remaining tbs of oil and heat over a medium heat. Once the oil is hot add the potato and egg mixture and flatten slightly to get a smooth top.  Continue cooking over a medium heat. Gently ease the sides away with a spatula or fish slice and allow any egg mixture to run down the sides. 
  • Once the bottom starts to brown, after around 7-8 mins, you will need to turn the tortilla. To do this you will need to place a plate over the top of the pan and using oven gloves gently invert the pan so that the tortilla ends up on the plate. Put the pan down and slowly slip the tortilla back into the pan, uncooked side down. Cook for a further 8 mins or until the tortilla is browned on both sides and all the egg has cooked through. Serve warm with a sprinkle of chopped parsley as garnish.

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