I haven’t posted a recipe for a while, so I’ll make up for that by giving you a classic Spanish dish, that can be found in many variations, anywhere in Spain.
The Spanish tortilla can be eaten as a main course or, because it is good served cold, it makes excellent picnic food cut into wedges and wrapped in cling-film. Here in Spain, tortilla is often served as tapas, cut into small cubes and speared with cocktail sticks – and is delicious with chilled amontillado sherry.
You might also find it lurking between chunks of crusty bread as a sandwich filling!
2 medium-to-large-sized potatoes, peeled and thinly sliced
1 medium-to-large onion, peeled and thinly sliced
1 clove garlic, crushed
6 eggs – beaten
Salt and pepper to taste
(Variations: you can also add a little red or green pepper, spinach, diced ham, chorizo or mushrooms – but the classic Spanish tortilla doesn’t contain these. In fact, often no onion is added, but I think it adds flavour, along with a little red pepper for colour. I also like to add a teaspoon of dried mixed herbs or fresh coriander if I have any).
Heat 2 tablespoons of olive oil in a frying pan. Add the sliced potatoes, onion and garlic and gently fry over a moderate heat until the potatoes begin to soften. Try not to brown them. In the meantime, whisk the eggs gently in a large bowl, and season. When the potatoes have softened slightly, tip the onion and potato mixture into the bowl containing the eggs. Stir gently but thoroughly. (Don’t be tempted to just add the beaten eggs to the potato and onion mixture in the pan – it doesn’t seem to work!)
Wipe the frying pan with some kitchen roll (taking care not to burn yourself), add some clean olive oil and pour in the mixture. Cook over a low heat for approximately 10-15 minutes and then flip the tortilla over to cook the second side. You can easily do this by placing a round plate face-down on top of the pan and then, with one hand on top of the plate and the other holding the pan, invert both, leaving the tortilla upside-down on the plate. You should then carefully slide the tortilla back into the pan and continue frying gently, until the underside is browned.
Serve with salad and a squeeze of lime juice.
Other recipes to tickle your taste-buds, include:
Fresh Figs Stuffed with Goat´s Cheese and wrapped in Smoked Bacon
Patatas a lo pobre: Poor man´s potatoes
Me encanta tortilla espanola!!
Me too! 😉
Nice post Marianne – lovely photos. Feeling really hungry now! I spent a few days last month researching (and eating tortillas) and came across some unusual recipes. Have you heard about the crisp or chip tortilla, the giant tortilla and de-constructed tortilla? I’ve linked out to videos of these from our blogpost.
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Marianne, great tortilla!! I too make Spanish omelets when I’m home in Los Angeles. Saludos, Miguel
Well, being called Miguel, I’d be surprised if you didn’t! 😉
I miss this so much …I’ll have to see if I can do this at home one day.
Oh you must give it a try, Shantaya – it’s so easy, plus you can add whatever filling you like – ham, peppers, spinach, tuna 🙂
These are so delicious! I learned to make them from a woman that worked for my ex mother in law while I was in Cadiz. She also took a few threads of saffron and crushed them with her finger tips before adding them to the hot olive oil. The tortilla takes on a beautiful golden color and the saffron adds a new dimension to the flavor profile. I make these a few times a month and serve with a dish of salsa.
Mmmm … that sounds delicious. Thanks for letting me know about the saffron. It’s such a “Spanish” thing, isn’t it?
Your comment is much appreciated.
Hi Marianne. There is a Spanish version with tuna in it, simply add a layer of tinned tuna in the middle. Delicious!
Thanks for the suggestion, Sandra 🙂
Thanks for this recipe Marianne, now I have tomorrows lunch sorted… I have a glut of eggs compliments of very enthusiastic chooks, so am always on the lookout for egg using meals
OH you are going to love this then!
I remember, a couple of years ago, we did a housesit for a month in Australia, where there were 14 laying hens – so I know exactly where you are coming from!
What part of Australia did you sit in?
That particular one was on Russell Island, in Moreton Bay (near Brisbane), though we have also housesat in Sydney, Melbourne and in the Northern Rivers area 🙂
I think house sitting is an undiscovered gem out there, a great way to meet people and see different parts of the country in comfort.
Totally agree 🙂
This must be the queen of all tapas,,,,,
It took me ages to realise that you should never try and economise on the eggs…..When I first came to Spain, in my youth on a tight budget, I would try and make a tortilla for 4 people with 2 eggs…..I notice you vey wisely use 6 eggs for 2 medium to large potatoes……I’m starting to get peckish just looking at your fabulous photos!
I think you’re right – it really is the queen of all tapas 🙂
Thanks for your comment – much appreciated.
I would try this! I like things that can be eaten easily even if cold. Glad you posted a recipe – tempting photos. Thanks for the visit to my blog.
Yeah, it’s a good “all-purpose” dish, the tortilla. Very versatile 🙂
Thanks for saying so – much appreciated, David.
I saved your Blog to make this weekend > YUP I am : ) I can’t wait.
Thanks, now I’m starving!! Very enticing.
Is the smell wafting in your direction, Ed? 🙂
We just had that yesterday and it is sooooooooooooooooo good! I want more!!
Great staple food, isn’t it? 🙂
I love this spanish type omelette!!
Me too! 🙂
I can hear the sizzle and smell the peppers and onions. Yum!
Mmmmm yes, so you can 😉
Thanks so much for the lovely recipe. Marianne. Looks scrumptious. 🙂
It really IS, Sylvia 🙂
Yes please to the Morrocan chicken recipe, Marianne. I don’t often read cookery posts but there it was, top of the page, and I was tempted. Well, it’s nearly teatime (so much earlier in the UK) 🙂
OK, I’ll post the chicken recipe next time, Jo 🙂
This tortilla is soooo easy to make – and mighty tasty, too!
Now I MUST make this today! It looks so appealing and I woke up hungry!
Well, did you make it?
Oh, that looks so delicious Marianne and I am saving this for sure! Thanks so much for sharing hon. I love it! 😀 *big hugs*
Let me know how you get on with it, Sophia – wont you?
The minute my front tooth crown is cemented in again and I am not scared of swallowing it, I will make it and let you know for sure! 😀 *hugs*
OOHHHH good luck with that 😦
Yum 🙂 Frittata is a staple food in our house. We never tire of it.
Me neither 🙂
Good grief – I’m hungry now. These look fantastic! 😀
They are yummy – try one, Dianne, they are so easy to make.
This looks absolutely amazing ! What a great cook you are.
Thanks – I DO enjoy cooking, that’s for sure.
Having tasted your cooking, Marianne, I’m sure it’s delicious! Can’t wait to try making this when I return home! 🙂 The photos are wonderful.
Thanks Cathy – perhaps I should post my Moroccan chicken recipe next, huh? 🙂
Yes!! Yes and yes again! Of course you know I want it, but if you put it on your blog, everyone can have it. 🙂
OK – you’ve twisted my arm. I’ll do it next time I post a recipe 🙂
Good! I’ll be on the lookout for it. 🙂
Really sounds delicious… 🙂
It is – you should try it Drake.
I will… 😉
I tend to myself ‘un pincho’ when I’m just too lazy to cook, and have it either with salad (summer) or veg soup (winter).
Looks like it’s everyone’s favourite 🙂
I don’t know anyone who doesn’t like it. Although, there seem to be two camps – with onion vs. without
So easy to make and so nice to eat – great photos, Marianne 🙂
Thanks Sue. Yes, very easy to make.
Sounds delicious and similar to frittatas we make with quinoa.
I’m sure that’s right – it’s certainly delicious.
yum yum yum!
Oh yes 🙂
Love it! It’s a staple at my parents’ home and now at mine. I sometimes eat it with a dollop of alioli, delicious!
Mmmm yes, alioli sounds great. I love it with spicy mango chutney, or harissa sauce 🙂
Love it, love it, love it…one of my favourites!!
It’s delicious with some mango chutney 🙂
The all time classic!When I first came to live and work in Spain I lived on this until I started branching out to more complex dishes but it is still my favourite snack or bocadillo….Great photos Marianne
Thanks Paddy 🙂
Delicious and similar to the frittata I make!
Omelette, tortilla, frittata – I think they are all basically the same but with other names!
Oh my God. I just ate, but I am getting hungry again. I must try to make this soon.
Oh yes, do try – it’s so good!
A favourite staple and one always comes with us on picnics and road trips!
…and so easy and cheap to make, too 🙂