One thing that Spain can claim is their famous tortilla. No matter where you go in the country, there are different versions of this. Tortilla is the name given to this Spanish omelet. Potato, eggs, and olive oil make the base. From there, versions include adding roasted red peppers, chorizo, or even tuna.
Pretty much any tapas bar in Spain will serve a version of this. For those who have never experienced tapas from Spain, they are small portions of food served on little plates. The type of tapas vary and usually a tapas bar will serve a good variety of different ones, one of them often being Spanish tortilla. The best is going from tapas bar to tapas bar sampling the different varieties.
Sometimes my family eats tortilla as an appetizer, but my favourite is serving it with a nice, green salad with a vinaigrette dressing. It makes a complete lunch and it is delicious. Bring it to parties cut up in cubes and watch it disappear. Apparently it isn’t just a favourite of mine.
A good tortilla takes time. Give yourself about an hour for prep and cooking time. Start by dicing 1 large onion. You also need 4 large russet potatoes hand sliced. The pieces don’t need to be exact but should be between 2-3 inches width with a thickness of about 1/4 inch. Again, it doesn’t have to be exact, only close.
In a large, deep skillet heat 1 C of light olive oil on medium-high heat. You can test the oil by throwing in a piece of onion that will start to sizzle when the oil is hot enough. Carefully place the onions in the oil and fry for 3-4 minutes. Add the potato and stir together and season with salt. Keep in mind you are dealing with hot oil so be alert and cautious.
You will gently stir the potato and onion mixture every 3 minutes or so, making sure to cover the pan with a lid between stirs. The covering helps the potatoes cook and prevents too much oil from splashing. This is the time-consuming part as you will need to continue this process for about 40 minutes until the potatoes are soft and well-cooked. Half way through you can reduce the heat to low-medium. Once the potato is done, strain it and set aside.
In a separate bowl, beat 6 large eggs and season with salt. Split the egg and potato mixtures into 2 bowls to create 2 smaller tortillas or if you are making only 1 large tortilla you can mix it all together in one bowl. If you are adding chorizo, roasted red peppers or any other filling you can add it to the mixture now. Use a small pan if you are making 2 tortillas or a large pan if you are making 1 to cook the tortilla.
Lightly grease the pan with some of the oil you strained and pour the egg, potato, onion mixture in. After 4-5 minutes on low-medium heat, loosen the edges and place a flat plate over the pan. Flip the tortilla onto the plate. Gently slide the tortilla back into the pan, uncooked side down and let it cook for another 4-5 minutes.
Serve with a nice, light salad. It can be eaten warm or cold and is great the next day too.
4 large russet potatoes
1 large onion, diced
1 C light olive oil
2 tsp sea salt
6 large eggs
1. Cut potatoes into slightly thicker than scalloped potato size and set aside.
2. Heat oil in a large, deep skillet.
3. Add onions and fry for 3-4 minutes on medium-high heat.
4. Carefully add potatoes and stir.
5. Gently stir mixture every 3 minutes or so, covering the pan with a lid each time.
6. Continue this process until potatoes are well cooked (approximately 40 minutes).
7. Strain potatoes and onion.
8. In a separate bowl, season 6 large eggs with salt and beat.
9. Combine the potato mixture with the egg in a large bowl.
10. Lightly grease a pan and add the mixture.
11. Cook for 4-5 minutes.
12. Loosen the edges and place a plate over the pan.
13. Flip the tortilla onto the plate.
14. Slide the tortilla back into the pan, uncooked side down.
15. Cook for another 4-5 minutes.
16. Flip tortilla onto a plate and enjoy!
Protein 6.95 g