Dr Mobeus
Spanish Tortilla
A Spanish tortilla is just potatoes, onions and eggs cooked slowly in olive oil, and it is one of the best cheap meals on the planet. At 45p per portion it costs less than a packet of crisps and feeds you properly. The Spanish eat it at every time of day – breakfast, lunch, dinner, or just cut into squares as a snack. It is good hot, it is good cold, and it is even better the next day. The flip is the only tricky bit, and honestly a slightly messy tortilla still tastes incredible.
Spanish Tortilla
Ingredients
Method
- Heat 3 tablespoons of olive oil in a large non-stick frying pan (about 20-22cm) over medium heat. Add the sliced potatoes and onion.
- Cook gently for 15-20 minutes, turning occasionally, until the potatoes are tender and the onion is soft and sweet. Do not let them brown too much - low and slow is the way.
- Drain off any excess oil from the pan. Season the potato and onion mixture well with salt.
- Beat the eggs in a large bowl, season with salt and pepper. Add the potato and onion mixture and stir to combine. Let it sit for 5 minutes so the potatoes absorb some egg.
- Wipe the pan clean, add the remaining tablespoon of oil and heat over medium heat. Pour in the egg and potato mixture and smooth the top.
- Cook for 5-6 minutes on medium-low heat until the edges are set and the bottom is golden. Place a plate over the pan, flip the tortilla onto it, then slide it back in to cook the other side for 3-4 minutes.
- Let it rest for 5 minutes before slicing. Serve warm or at room temperature with a side salad.
Tips and Variations
Use a non-stick pan and be confident with the flip – hesitation causes more problems than the flip itself. The potatoes should be soft and almost melting, not crispy. Add a handful of cooked peas or strips of roasted red pepper for a variation. Leftover tortilla keeps in the fridge for 2 days and makes excellent sandwiches.
