Spanish tortilla (an omelette made with eggs and potatoes, sometimes also with onion; cooked in oil and often served at room temperature as an appetizer) is one of my favourite Spanish tapas if it is made properly. I had some amazing tortilla in a little bar in Barcelona along with Jamon Iberico that was to die for.
Here is my version that I make at home. I parboil or steam the potatoes as I can never seem to get them soft enough when I cook them in the pan but traditionally the potatoes are cooked in oil until crispy.
Some people add onions to their tortilla but I like mine with just potatoes. If using onions add them to the pan after the potatoes are crispy and fry until soft.
You can serve this as a side for lunch or brunch or even a picnic. Sometimes I have it for supper with a nice green salad.
- 2 medium potatoes
- 4 eggs
- 2 tbsp olive oil
- freshly ground black pepper
- Cut the potatoes in thin slices and steam or parboil for 5-6 minutes until soft
- Add the oil to a frying pan and saute the potatoes until they start to crisp a little. Since the potatoes are already soft this shouldn't take too long, maybe 8-10 minutes
- Break the eggs into a bowl and mix using a fork. Season with salt and freshly ground black pepper
- Remove any excess oil and make sure the potatoes are arranged in layers. Then add the egg mixture and stir to ensure all of the potato is coated
- Keep moving the eggs around the potatoes every so often to ensure the egg mix is cooking on the bottom
- When the egg looks almost cooked, place a plate on top of the frying pan and use it to flip the omelette over. Then slide the omelette back into the pan to complete the cooking. Use the plate again to remove from the pan when cooked.
- The tortilla is typically served when cool.