Recipe: Spanish Tortillas
The Spanish tortilla is one of Spain's tapas staples and is something I pleasantly discovered during my recent travels to the country. Using a recipe recommended by Lauren, the founder of Devour Spain, which run food tours in Madrid, Barcelona and Seville, this is an easy recipe for Spanish tortillas to make at home (Here's the link to the recipe I based this off of - http://spanishsabores.com/2012/06/30/best-spanish-omelet-recipe/). It turned out to be super delicious...just be careful on the flipping! ;)
- 1 kg potatoes
- 8 eggs
- To taste salt and pepper
- 250-350 Extra Virgin Olive Oil
- 1 small onion, diced
Peel And Fry Potatoes
Heat a half inch of extra virgin olive oil in a large pan on a medium heat. Peel potatoes and thinly slice. Place in a bowl and toss with salt. Place potatoes in the oil (they should be nearly all covered) and cook for 20-25 minutes. Potatoes should be getting soft, and some might break. Dice the small onion and sauté in a separate pan in a small about of butter until the are caramelized. Be careful not to burn the onions.
In a medium-large bowl, whisk 8 eggs together and add sautéed onion. Once potatoes have cooked, use a slotted spoon to place potatoes in a strainer to drain off excess oil. Pour oil in a small container for future use, or discard. Place potatoes in egg mixture and leave to sit for 20 minutes. Using the same pan, pour in egg and potato mixture. Cook for 7-8 minutes on one side and flip, using a place to help.
Use a plate to help you flip and guide the tortilla. Some of the egg mixture might run, and mine cracked a little. Even out the tortilla as best you can and cook for 7-8 minutes on this side. Take out and serve with a dollop of aioli (homemade: bit of mayo, mustard, minced garlic and paprika mixed together).
Hungry for more? Try one of these!