The Spanish Tortilla is not to be mixed up with the Mexican version. This omelette is one of the Spaniards’ staple foods. Stacks upon stacks of them are in the fridge compartments of supermarkets, ready to eat. In tapas bars they are cubed and speared on cocktail sticks, served with drinks. It can be eaten hot, it can be eaten cold, it is just so versatile.
Now there are plenty of ways to prepare this dish and every cook has got his own spin on it. The beauty of cooking is you can tweak recipes to your preference. If you like less potatoes, but more onions and egg then change the recipe accordingly. As long as everything is cooked, you just can’t go wrong. Go on, please yourself.
This potato and onion tortilla is a really delicious and nutritious meal. Looking like a Spanish-style tart, serve this tortilla with a garden side salad.
- 800g (1¾ lb) potatoes
- 30ml (2 tbsp) butter
- 15ml (1 tbsp) olive oil
- 1 onion, chopped
- 6 eggs
- parsley, as garnish
- Peel the potatoes and cut them 1cm (½ inch) slices. Boil the potatoes in salted water for about 5 minutes or until just tender. Drain and set aside.
- Melt 15ml (1 tbsp) of butter in a large non-stick frying pan. Add the olive oil and onions, and stir vigorously to coat the onion thoroughly. Fry the onion gently for about 10 minutes or until it is soft, golden and sweet.
- Now break the six eggs into a bowl, add a pinch of salt and beat them.
- Add the remaining butter to the onion mixture and as soon as it has melted add the potato. Stir well to get a good balance between the onion and potato.
- Add the beaten eggs to the frying pan.
- At this stage if you have a lid for the pan you can cover it and simply let it cook through, which can take anywhere between 5 to 10 minutes. If not, cook very gently for 5-8 minutes until golden underneath and almost set through.
- Place the pan under a pre-heated grill for 5 minutes or until browned. If you do not have a grill, carefully slide the omelette out onto a large plate, hold the frying pan over the top, then flip the omelette back into the pan and the other side for 5 minutes or so until browned. Cut into wedges and serve.
- Serve with a crispy mixed leaf salad with spicy mustard vinaigrette.
- If you don’t want to boil the potatoes first you can slice them thinly and add them to raw onion and fry them slowly. More oil or butter will be needed though. When the potatoes and onions are tender and then simply add the eggs. In total the cooking time will be longer.
- You can use a red/Spanish onion instead.
- For those with lactose intolerance, you can simply substitute the butter with olive oil.
- Serving Size: 1 serving
- Calories: 247
- Sugar: 1.9 g
- Sodium: 138 mg
- Fat: 11.4 g
- Saturated Fat: 4.5 g
- Carbohydrates: 27.9 g
- Fiber: 2.8 g
- Protein: 8.9 g
- Cholesterol: 197 mg