Monday, 29 August 2016

Tuesday Food Blog - Spanish Tortilla (omelette)

I have looked at making one of these dishes in the past but have been put off by the possible stodginess and uninteresting nature. When all said and done it is made from eggs, potatoes and onions. Where is the attraction in that?

Spanish Tortilla (omelette)

The second sticking point is in the name. It seems that those who produce this dish can't decide on whether it is tortilla or omelette. I have no definitive answer but I know my supermarket sells it as a tortilla.

I created a couple over the last few days with reasonable success. The process disclosed few problems other than the need for a smallish frying pan or a helluva lotta eggs!


5 eggs, beaten
1 onion, chopped
500g new potatoes, sliced
oil for cooking


Slice the potatoes and par boil for 10 minutes, then drain. While the potatoes are boiling, fry off the onion in olive oil with salt and ground pepper. (I added a clove of garlic at this point.) When the potatoes are ready drain, add to the frying pan with the onion and stir so that all are coated with oil and seasoning. Remove from the heat and allow to cool for five minutes before adding to the beaten egg. Coat thoroughly. Add more oil to the frying pan if required and put on a medium heat. Pour the egg mixture into the pan and reduce to the lowest heat. Cook for 25 minutes then turn the tortilla to cook the top for 2 or 3 minutes.
Serve either hot or cold.

The turning over of the tortilla can be done by sliding on to a plate placing a second plate on top and flipping over before returning to the pan. If you have a pan that has a lid then that would preclude the need for the turning over. A third option is to cook under a grill to seal the top. If you choose the last option you can sprinkle cheese on top as another option.

As you can see from the lower photograph I served it cold with salad.

God Bless