How to Cook a Spanish Tortilla

Tortilla

Often refered to as Spanish Tortilla to differenciate it from the Mixican Tortilla,which is a thin flatbread made from corn four.

The name Tortilla, or Spanish Tortilla, is often translated to Spanish Omlette, though the word omlette doesn't seam a good description for this tapas that you can eat with your fingers.

The Tortilla may consist simply of potatoes and eggs, but will often also contain anions as here and possibly spinach, or peas to modify the flavour and give extra colour.

Method

Peel the potatoes and slice them thinly.

Peel the onion and slice thinly.

Break the eggs in a bowl, season well with salt and pepper, then beat.

Fry the potatoes very gently, stirring all the time, as you want to soften them but not brown them.

After 5-10 minutes add the onion and continue to fry very gently whilst stirring, until both the potatoes and onion are softened.

Add the softened potato and onion to the bowl of beaten egg, mix well, then return the mixture to the frying pan and cook on a very low heat. The pan should be a suitable size to give you a tortilla that is 3-4cm thick, not a thin omlette.

When the tortilla is cooked sufficiently to enable you to slide it out of the pan in one piece, slide it onto a plate that is the same size as the tortilla or slightly smaller. Place the pan upside down over the tortilla and quickly invert the whole lot together and return the pan to the heat.

The finished product should be just nicely browned, top and bottom, while the egg is cooked all the way through.