Spanish Tortilla
A Typical Spanish Dish.

Spanish Tortilla, how to make this tradtional Spanish dish.

Spanish and Mexican Tortillas are not to be confused as they are two very different dishes. Likewise this Spanish omelete is only a distant cousin to the French omelette as it is not folded but is quite thick and flat and normallycontains potato and sometimes bits of meat or other vegetables. Traditionally the Spanish tortilla was taken by the peasants into the fields where it was eaten coldbetween two slices of homemade bread covered in Olive Oil.It is often served in slices, again cold, in tapas bars. However it can equally well be enjoyed hot with a side salad and some crispy bread and as such is an important part of the health giving Mediterranean Diet.

The success of making a Spanish Tortilla lies in the turning of the omelette and cooking it on both sides. For this I use a specially designed wooden platter with a knob handle, rather reminiscent of a saucepan lid, which I bought in Spain. However provided the first side is well cooked an ordinary dinner plate will suffice. For a 4 egg Spanish Tortilla use an 8" (20cm) frying pan or smaller,so that it comes out good and thick. It goes without saying that Olive Oil should be used to cook it in.

Basic Spanish Tortilla.

Ingredients:I kilo potatoes 4-5 eggs3 Tbs. chopped onion ( optional ) half tsp. salt.50 ml. Olive oil

Either dice or slice the peeled potatoes. Heat the oil until very hot thenadd the potatoes and onions, if desired. Stir to completly cover in oiland seal them. Reduce heat slightly and continue stirring and cooking,without browning, for about 15 minutes. Using the edge of a metal spatula keep cutting into the potatoes, dicing them whilst they cook. When quite tenderdrain off the oil into a heat proof dish and put the potatoes in a bowl.Beat the eggs and salt together well, then stir into the potatoes and mix well.

Return the oil to the pan and reheat.Pour in the egg and potato mixture,let it set on the bottom then turn down the heat and cook slowly so it doesn't brown too fast. Run your spatula around the edge of the pan to stopit sticking and shake the pan frequently to keep it loose. When the bottomis cooked place a plate over the frying pan and turn your Spanish tortillaonto it, then return to the pan, uncooked side down and continue cooking for a further 5 minutes or so. Serves 2 as a main dish or 4-6 as an appetizer or first course.

Spanish Tortilla with Spinach.

This is a lovely healthy variation on the tradtional dish.

Ingredients:6 Tbs. cooked spinach 2 tsps. finely choped onion2 eggs beatensalt and peppergrated cheese1 Tbs. olive oil

Drain the spinach well and chop finely, mix with the onion, salt,pepperand beaten egg. Heat the oil in a small pan and pour in the mixture.Cook and turn as per the traditional Spanish tortilla and sprinklewith grated cheese just prior to serving.

Spanish Tortilla with Asparagus.

Ingredients:400 grams potaoes 100 grams cooked asparagus tips1 onion thinly sliced 1 Tbs. chopped parsley50 ml. olive oil half tsp. salt100 grams brown breadcrumbs 6 eggs beaten

Dice the potaoes and cook with the onion in 2 tbs. olive oil, as per thebasic recipe. When tender stir in the breadcrumbs and asparagus. Fry allfor a few minutes. Mix together the eggs, parsley and salt.Add remaining oil to the pan, heat through then add egg mixture and cook and turn as forthe basic Spanish tortilla recipe.Serves 6 as a starter.

Spanish Tortilla with Prawns.

Ingredients:6 prawns, cooked, peeled and chopped2 eggs1Tbs.finely chopped parsleysalt and pepper2 Tbs. olive oil

Add the chopped prawns to the well beaten eggs. Season with the salt, pepperand parsley. Heat the oil well and then cook and turn as above.

For more great Spanish recipes try one of these books:-

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