Ultimate Spanish tortilla de patatas

Friday, October 14, 2016

Spanish tortilla

What's more typical in Spain than the Spanish tortilla? I think nothing, except maybe the paella (not Jamie Oliver’s one).
The great thing about Spanish tortilla is that you can find it almost in every bar or restaurant, for breakfast, brunch or lunch, just as a simple but delicious appetizer or in a sandwich. I adore Spanish tortilla sandwich with mayo when I have to go to the field to work. It’s like a little bite of pleasure.

Another great thing about this dish is we only need few ingredients to make it, just 5! It’s super simple and cheap, BUT the key is about combining the 5 ingredients really good.

Spanish tortilla

WHAT DO YOU NEED:

4 potatoes
1 onion
5-6 eggs
Salt
Olive oil

INSTRUCTIONS:

First of all, finely slice an onion and keep it apart. The onion will give the tortilla a slight sweet taste.
Add the olive oil generously to the pan and turn on the heat while we peel and slice the potatoes. At least half of the bottle, but don’t worry about it, you can reuse it at least six or seven times for making more tortillas or for frying potatoes, so when it gets cold, put it in a glass bottle and keep it for the next time!
Peel and slice the potatoes. Don’t slice them too thin nor too thick, because it won’t cook homogeneous. Cut them approximately 2-3 millimeters thick.


Spanish tortilla
Add the onions and potatoes to the pan and leave the ingredients to get cook around 10-15 minutes in the olive oil, until all get golden but soft. Keep steering for once in a while to be sure all the potatoes cook the same way.


Break about 5-6 eggs and whisk with a pinch of salt. Drain the potatoes with the oil and add them to the eggs.

Spanish tortilla
Spanish tortilla
Get a non-sticky pan, add two or three tablespoons of the olive oil on it and add the tortilla mix inside. Leave it for about two minutes on medium-high heat. Shake a bit the pan to make sure the tortilla is not stick to the edges. Here comes the difficult part: flip it! But don’t panic, it’s not that difficult: cover the pan with a plate, put a little pressure on it, take the handle of the pan with strength and turn it around quickly. Return the tortilla to the pan by sliding it in and let it cook again for about 2 minutes.
When ready, to serve you just have to flip it again. DELICIOUS!


As I said, I love to add some mayo to the tortilla, but of course if you don't like it you don't have to. 

Spanish tortillaSpanish tortilla

Hope you enjoy it and I would love to hear from you if you dare to try to make it :). 

XOXO. Sara

PS. Sorry for the pics...My camera has been out for a while and I'm using my mobile

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