One of my favorite holiday destinations is Spain. It’s got everything, great weather, nice people, great food, tapas and pinxtos. Especially the tapas are great. Little bites that bridge the gap from lunch to dinner. The recipe we are making today is authentic Spanish tortilla. You can eat it as tapas but also with breakfast, lunch and dinner. Besides the name and shape it is totally different from a flour tortilla. This recipe will show how to make authentic Spanish tortilla. Lets get started.
The first time I ordered a tortilla it was in a small restaurant in the south of Spain. I knew it was made of eggs but thought it would be a hot dish. Imagine my surprise to find it was cold. I didn’t have the language skills to ask if it shouldn’t be warm. So what could I do besides eat it? I did and loved it. It became one of my favorite tapas and my go to for a bocadillo, montadito or a pinxtos.
The Spanish tortilla also has a round shape but is made with three main ingredients potatoes, onion and eggs. No flour is part of this dish.
I like simple and easy to make recipes and the Spanish tortilla is one of these recipes. All you need is combining the ingredients, a hot pan and some patience.
Put 4 large eggs in a bowl and whisk thoroughly with a pinch of salt before setting them aside. Cut the potatoes and onion into small slices. Then boil the potatoes and onions in oil (any kind will do but olive oil or sunflower oil is recommended) on a low to medium simmer until they are nice and soft. The potato and onion should not get any color so stir regularly and keep the temperature low else you will get patata bravas instead of soft potatoes. This will take about 20 minutes. Drain the potatoes and onion and save the oil. The oil now has a great flavor and can be used in other dishes.
Give the egg mix one final stir before adding the potatoes and onions. Heat a non stick pan with some of the drained oil on medium to low heat. Add the egg mix while swirling the pan on the heat. Keep swirling until the egg sets and try to separate the side of the egg from the pan. Let the egg set for about 5 to 6 minutes.
Once the egg has set you can turn the tortilla. Slide the tortilla with the baked side on a plate. Turn the pan and put it on top of the tortilla (like a lid) on the plate. Now turn the pan and plate and set it bake on the furnish. Let the egg set for another 6 minutes before taking it out of the pan. Cut it in to pie piece sizes and serve with some bread, bell pepper or cherry tomatoes. Doesn’t this look delicious?
Spanish tortilla is a versatile dish. You can add the following options:
- Crushed Garlic
- Serrano ham
- Pata negra
- Iberico ham
How to make Authentic Spanish Tortilla
Store the tortilla in an air tight container in the fridge for about two days but recommended to eat it straight away.
How to make authentic Spanish tortilla is simple with just three ingredients. A great tapas to eat any time of the day. Lets get started.
- 350 gram potatoes
- 175 gram onions
- 4 large eggs
- ¾ cup of olive oil
- 8 inch (20 cm) non stick pan
Peel potatoes and slice thinly
Peel onion and slice thinly as well
Heat olive oil in non stick pan until nice and hot
Add the potatoes and onion to the oil
Boil (100℃ / 210℉) for about 20 to 25 minutes until potatoes and onion are nice and soft. Turn regularly to prevent mixture from going brown. Keep the heat down to prevent potatoes from frying.
Drain mixture. Preserve the oil for future use.
Whisk the eggs and add some salt (not required).
Add the potato mix and stir some more.
Heat non stick pan again and add some oil.
Put tortilla mixture in the pan and swirl the pan. Cook 6 to 7 minutes until the egg mixture is set.
Take the tortilla out of the pan and put the baked side on a plate. Turn the pan and close it on top of the tortilla as a lid. Turn the plate and pan together to turn the egg in the pan.
Cook the other side for another 6 to 7 minutes.
Eat it warm or let it cool.
Calories: 290; Fat: 12g; Carbs: 28g; Protein: 15g;