We are sharing our family recipe of the famous Tortilla Espanola or Spanish Tortilla. Whilst walking the Camino de Santiago you can find this traditional dish at any establishment and presented in numerous variations. You can find the tortilla on its own, with chorizo, in-between bread, under fried peppers…the options are endless! However, you order your Tortilla, we are sure you are going to love this simple dish.
- Peel potatoes and cut into slivers about 1/4 inch thick. Chop onion.In a round frying pan, heat a large amount of olive oil (enough to cover the potatoes) and deep fry the potatoes and onion until tender.*Add chorizo and/or peppers if desired.
- Beat the eggs with salt.
- When the potatoes and onion are tender, drain excess oil leaving just a thin coat of oil in the pan to prevent sticking. Allow the potatoes and onion to cool slightly.
- Combine the cooled potatoes and onion with the egg mixture. Pour back in to the pan and cook on medium heat while shaking the pan to make sure the mixture doesn’t stick to the bottom. Cook until you see the sides begin to turn golden.
- Now comes the challenge part – the flipping! If you have a tortilla pan, this part is easy. If you don’t you will want to try the typical Spanish method of flipping. Place a plate, slightly bigger then the frying pan, on top of the frying pan. Place your dominate hand on top of the plate and do a quick flip. The Tortilla should now be on your plate with the cooked side up. Carefully slide the Tortilla back into the frying pan to cook the other side.
- The Tortilla will be done once the egg is cooked. This time depends if you prefer a runny inside or a hard inside. Once you have trialled your Tortilla a few times, you will learn the exact timing for you and your loved ones. It is hard to give an exact time as it is due to personal preference.