Spanish tortillas (or Spanish omelette) is a traditional dish from Spain. They’re easy to make and are a delicious light vegetarian meal to complement with salad or serve as tapas. I was lucky enough to have a Basque friend teach me their way of making this yummy cuisine and have since been loving serving them up at home. A quick meal that can also last as a snack for the next few days.
Here is your Spanish Tortilla recipe.
SPANISH TORTILLA INGREDIENTS -:
5 large potatoes
1 large brown onion, diced
2/3 cup Coconut or Olive oil
Extra options: fresh diced parsley, or using sweet potato, salt n pepper to taste
HOT TO COOK A SPANISH TORTILLA METHOD-:
- Preheat a large pan on medium heat with enough oil to ensure there is a 50mm-1cm deep base.
- Dice the potatoes into small squares (approx. 1cm in size) and then place them in the heated pan and oil.
- Once the potatoes start to ‘sing to you’ (are frying noisily), then add in the onion.
- Cook for 15 minutes, stirring constantly until the potatoes are soft and onion is brown, then pour the ingredients out into a separate bowl.
- Remove excess oil from the pan so that there is just enough remaining to cook the eggs in and set aside off heat.
- Beat the eggs separately, then stir in the potatoes (with 3 tbsp chopped flat-leaf parsley if wanted)
- Add salt and pepper to taste.
- Reheat the pan with the little oil remaining in pan
- Pour all ingredients in the bowl back into the pan
- As its cooking, use a spatula to gently pull the sides in all around the edge of the omelette, so that the eggs cook through
- Once mostly cooked, sit a plate over the omelette and flip things onto the plate, then slide the uncooked side back onto the pan
- Cook the other side quickly (should only take a minute or two), so it’s very light brown
- Serve warm or, more traditionally, at room temperature or cold.
Spanish Tortillas will keep well wrapped in the fridge for 3 days. Great for breakfast or lunch the next day!