Spanish Tortilla

This is one of those things that every family in Spain has their own version of. My mother’s version is a classic, compact one which we have been bringing to potlucks for decades.

Ingredients

1 white Onion

roughly 750g waxy Potatoes, depending on the size of the frying pan you’re using

roughly 8 eggs (again depending on the size of your pan)

Olive Oil

Salt

Dice the onion and fry it in the frying pan with a generous amount of olive oil until caramelized. Set aside in a big bowl.

Peel the potatoes and slice it into slices of roughly 2 by 2 cm, roughly 1/2 cm thick. Fry on medium-low heat with a generous amount of olive oil until fully cooked and soft. Add to the big bowl with onion, gently stir together.

Beat the eggs and add some salt to it before pouring them over the potato mixture. Make sure the eggs are covering the potatoes (if not, add another egg). Then pour the whole into a hot frying pan and fry on medium-low heat until you can see the top starting to set.

Now comes the acrobatic bit; place a plate large enough to cover the frying pan over it, upside down. Put on some oven mitts and flip the tortilla onto the plate. Then let it slide back into the pan to cook the last bit which should only take a few minutes.

This dish is served both warm and cold. Personally I prefer it cold as it gives the flavours a chance to settle.