Spanish Tortilla

The Spanish Tortilla is a very rustic dish and a perfect example of how a few humble ingredients can be easily transformed into a dish fit for a king.   Make this your staple for a meat free Monday dinner accompanied by a fresh tomato salad, olives and other delicious vegetarian tapas style dishes.  Otherwise, serve with a selection of cold cuts and fried chorizo!

Peel and slice the potatoes into thick slices.  I used a regular baking variety but you could also use new potatoes.  Keep aside in a large bowl of water while you prepare the onions.  Slice the onion quite thinly.  Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened.

Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).

Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper.

Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep a cushion shape. Slide onto a plate and cool for 10 minutes before serving.  You can make this dish up to a couple of days ahead of time.

Spanish Tortilla is also great for packed lunches so I doubled this recipe quantity and made two.

If you try this recipe, let me know what you think! Leave a comment, rate the recipe, and don’t forget to tag your pictures #gillianskitchendotcom on Instagram so I can see your creations. Thank you!

gx

P.S. Don’t forget to pin this recipe to Pinterest by clicking the image below!

Spanish Tortilla

Linking up with One Potato Two Potato Linky at Utterly Scrummy and Family-Friends-Food

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Spanish Tortilla

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

A rustic Spanish classic at it's best.

Course: Dinner

Cuisine: Spanish

Servings: 6

Author: Gillian Thompson

Ingredients

• 500 g potatoes
• 1 white onions
• 150 ml olive oil
• 3 tbs chopped flatleaf parsley
• 6 eggs
• salt & pepper for seasoning

Instructions

1. Peel and cut the potatoes into thick slices.
2. Finely slice your onion.
3. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened.
4. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
5. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.
6. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette.
7. When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
8. Invert twice more if you need to, cooking the omelette briefly each time and pressing the edges to keep the cushion shape.
9. Slide on to a plate and cool for 10 minutes before serving.
10. Also great eaten cold the next day.