Spanish Tortilla

My father having grown up in Spain, I obviously often ate tortillas made by him or his siblings at home. So it’s obviously part of my cooking repertoire. Quick and simple Spanish dish.

Tortilla for 4 people

  • 1 kg potatoes
  • 2 small white onions
  • 500 ml oil (the Spanish use olive oil but any frying oil will do)
  • 8 eggs
  • Salt, pepper
Thanks to my mandolin all the potato slices have a uniform thickness and cook to perfection.

Peel the potatoes and cut them into thin slices.

Peel the onions and cut them in half slices.

Pour the 500 milliliters of oil into a saucepan and fry the onions and potatoes until cooked but not browned. Drain once cooked.

In a large bowl, whisk the eggs with salt and pepper using a fork.

Add the potato and onion mixture and mix gently. Heat a deep pan, ideally 24 cm in diameter, lightly greased.

I admit my secret, I have a magnificent double omelette pan, which is my big treasure that I regularly use for tortillas, omelettes and Kaiserschmarrn 😋.

Fry the first side over low heat for 10 minutes.

Then turn the tortilla upside down with a plate that is smaller than the pan and gently slide it back into the pan so that the other side can also brown for 10 minutes (I like putting a lid on the pan for even cooking).

As soon as the tortilla is ready, turn it onto a presentation plate and serve warm with a good green salad, a mixed salad , cucumber salad or like me here with an Austrian tomato salad.

Tipp the tortilla is an ideal picnic food eaten cold as well.

If you have enjoyed this post subscribe to the Blog for more recipes.

Leave a Reply