One of my favorite easy dinners is a Spanish Tortilla (Tortilla Española) with a large green salad. This satisfying dish of eggs and potatoes can be served hot, room temperature, or cold making it incredibly versatile and handy for leftovers (we hardly ever have any).
Spanish tortilla is very similar to a frittata. The base is eggs and while the classic tortilla is made with potatoes, almost any ingredient can be added such as shrimp, sardines, herbs, tuna, fresh vegetables, spinach, asparagus, mushrooms, and sausage.
Tortilla Española is one of the national dishes of Spain. The classic recipe is made with just eggs, potatoes, olive oil and salt, tortilla de patatas. I prefer it with a small amount (1/4 cup) of thinly sliced onions, tortilla de patatas con cebolla.
Tortilla de Patats by Culinary Spain Cookbook published by Konemann
- 2/3 cup /150 ml olive oil
- 2 1/4 pounds large potatoes, peeled and thinly sliced (I like waxy potatoes best)
- 2 teaspoons salt
- 6 eggs
Heat a scant 1/2 cup of olive oil in a heavy iron pan. Put the sliced potatoes into the pan, season with 1 teaspoon of the salt and toss once in the oil. Then reduce the heat and fry the potatoes for 15-20 minutes, turning them occasionally. Drain off the surplus oil. Beat the eggs with 1 teaspoon of salt until they are frothy, using a whisk. Carefully fold in the sliced potatoes and then leave the entire mixture to rest for a time. Heat the remaining oil in an iron pan and put the potatoes and egg mixture into it. Smooth it out and let it thicken for a few minutes on a low heat. Turn the potato omelet over with the help of a plate or a lid and brown it in the same way on the other side. Serve hot or cold.
- Serve as a tapa in bite sized pieces on a toothpick
- Slice and serve with a green salad
- Put in the middle of a crusty baguette for a sandwich
Delicious!
Mmm this is yummy. Top marks for this recipe. Thanks for sharing.
Simon
Send us the scoop from Europe! We know you’re eating good food! Cheers, Sharon