Spanish Tortilla

Whenever I serve an ethnic dish, I always try my best to keep the whole meal in that theme. When I made my Longaniza with rice, A New Sausage in Town I served it with a traditional Spanish tortilla as well.

The Spanish tortilla is similar to the French omelette or the Italian frittata. It is NOT the same as the Mexican tortilla, which is a type of Mexican flatbread.

The Spanish tortilla is believed to have been created in Navarre, in the Basque region, by a poor housewife who was feeding a general in the First Carlist War. All she had was eggs, potatoes, and onions, so she combined them together to create a “tortilla”. The general liked it so much that he made it a very popular dish all throughout the region. Today, the Spanish tortilla is a staple eaten and enjoyed all over Spain. It is enjoyed as a tapa or as a light meal.

Spanish Tortilla

I used my leftover potatoes from when I made my Dutch potatoes Dutch Potatoes. So my potatoes were multi-cultural indeed. They went from being Dutch to Spanish in the coarse of a couple of days. 🙂 All the ingredients were already in the mix of potatoes, so all I had to add was eggs and re-cook everything.

Because my potatoes and onions were already cooked, I just got a small skillet very hot, added some olive oil and butter, then layered the potatoes in the pan and poured my beaten eggs over the potatoes and swirled them around to fill the pan and to cover the potatoes. I cooked it for about 2-3 minutes, then carefully flipped it over and cooked the other side for an additional 2-3 minutes, or until golden brown.

Spanish Tortilla

I will give you the recipe for when you are making it without the benefit of already having leftover cooked potatoes. 🙂

2-2 1/2 cups olive oil

8 Yukon gold potatoes, sliced into thin rounds or cubed

1 yellow onion, sliced very thin

6 eggs

salt to taste

Heat about 1/2 inch of oil in a large pan and get hot. Add the potatoes and onions to the oil, adding more if necessary, to cover the potatoes and onions. Turn down the heat and cook until the potatoes are soft and golden, stirring occasionally.

In a separate bowl, beat the eggs with the salt. Mix in the potatoes and onions and let stand for about 15 minutes.

In a smaller pan, add about 2 TBSP of oil and add the egg and potato mixture after the pan is hot. Cook for about 30 seconds at a medium-high heat, then turn the heat down and continue to cook for a few minutes or until the edges are browned and the center is still soft. Cover with a plate or another pan, and carefully flip over and slide back into the hot pan to cook the other side.

Once the tortilla is cooked and browned on both sides, let it set for a couple of minutes before slicing and serving. !Desfruta!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.