One of Spain’s most famous dishes is as simple to make as it is delicious. Pretty much anywhere in Spain that serves tapas will serve either their, or a regional version of, the Spanish tortilla. It’s a great example of when what’s served in front of you is way more than the sum of its parts.

If you have never tried a Spanish Tortilla before, now is the time! I am going to show you how to prepare a classic version, even though at first sight you think it’s just another omelette (which is kind of true) a little bit more time is needed to make a tortilla…like a lot of things in life, good things come to those who wait…

Spanish Tortilla

Ingredients

Serves 2

  • 4-5 x New Potatoes (Golf ball size)
  • 1 x Onion
  • 3 x Eggs
  • Salt
  • White pepper
  • Olive Oil

Method

Peel and dice the potatoes into quarters, rinse under cold water then pat dry with some kitchen roll. Add about 3-4 tablespoons of olive oil to a frying pan and set on a low heat. Add your potatoes.

We don’t want to ‘hard fry’ the potatoes, rather we want to slowly cook them to soft while they soak up that delicious olive oil.

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Cooking low & slow

Keep them moving every few minutes so they cook evenly and after about 15-20 minutes check them by pushing a fork into one. If they have softened but are still firm in the middle move to the next stage.

Cut your onion into medium sized slices and add to the pan. We are going to continue the slow cook for another 15-20 minutes as the onions should be caramelised perfectly at the same time as the potatoes being done.

After this time the potatoes should be cooked through while retaining a little bite and your onions should be soft and starting to colour.

Now beat your eggs with a good pinch of salt and white pepper. I use white pepper as it is not as harsh as black and just adds a lovely savoury to the dish.

Follow Me on Pinterest Spread out your potatoes and onions evenly across the frying pan and sprinkle a little salt to season them. Now pour your eggs in and turn up the heat!

Being careful not to burn the bottom but don’t worry if a few onions blacken…adds to the flavour! Once the tortilla has set wiggle your pan around to move it about. When the centre is not quite set, so not liquid but not yet solid sort of like loose jelly, we are ready to serve.

If you are cautious about eating semi raw egg or live somewhere which suggests that you don’t, flip the tortilla or put under a grill until fully cooked through.

Put a plate over the frying pan and flip your tortilla onto it. Simply serve and enjoy.

I hope you will give this a try and that you love it as much as me and millions of Spaniards…Lunchtime doesn’t get much better than this!

Remember to tell me how the recipe worked out for you in the comments below.

Michael Robinson

The Food Curator
The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator
The Food Curator

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