Prep 15 mins
Cook 35 mins
An authentic tortilla of Spain and often served in tapas bars. Our traditional breakfast since I was a kid served with rice, bread and chorizos although served also as a light dinner.
- 7 fluid ounce extra virgin olive oil
- 680.38 g waxy potatoes, cubed
- 1 onion, chopped
- 4 large eggs
- salt and pepper
- Heat the oil in a large frying pan, add the potatoes, onion and a little salt and fry over low heat for about 20 minutes, stirring occasionally, to prevent sticking and browning.
- Beat the eggs in a large bowl. Lift the potatoes and onions out of the pan with a slotted spoon and stir them into the beaten eggs, adding a little more salt and some pepper, Set aside to soak for 10 minutes, Pour off the oil, reserving 3 tablespoons
- Return 2 tbsp of the oil to the pan and heat until hot. Add the potato mixture, reduce the heat and cook gently for about 10 minutes, until it is golden underneath and almost set. Carefully flip the tortilla on to a large plate so the cooked side is on top. Add the remaining oil to the pan, ease the tortilla back in, and cook the second side for about 5 minutes.
- Take a slice and serve.
Liked the combination of potatoes and eggs. I added some fennel to it and garnished with sage and Parmesan cheese. I tried to cook it as an omelet but it didn't quite stay all together and my burner was a bit too hot. Tasted good! We had it for lunch, though it would be even better as a breakfast. Thanks for sharing this recipe. Made for ZWT5
Didn't quite cook this as recommended. After soaking eggs and potatoes, I added to pan and stir fried instead of cooking gently. As a result, it didn't turn into an omelette, but I stir fried a bit more and made it into an eggs and potatoes mix. Added hot sauce, and extra salt and peppper. We enjoyed this as a vegetarian Spanish main dish, with a Spanish orange salad, yum! Spanish Asparagus Salad With Orange and Manchego Cheese