We're leaving Morocco today and hitting the high seas. Head to the port at Tangir, in the north of Morocco, jump on the 'fast ferry' and 2 hours later you will find yourself in the land of senoritas and paella . There are a some similarities between Spanish and Moroccan food, the two countries being so close to each other but the Spanish most definitely have their own cuisine which differs depending on which province you're in.
There is one dish that you'll see on menus no matter where you are in Spain - tortilla de patatas or tortilla Española. Don't get confused though, a Spanish tortilla is nothing like a Mexican tortilla used to wrap a burrito.
My first ever introduction to the thick potato omelette was on a visit to my aunt and uncle. On arrival, we were treated to a smorgasbord of cheese, olives, bread and a fresh-from-the-fry-pan tortilla made by my aunt and uncle's lovely housekeeper. Oh my goodness, after one bite I was in heaven. It's like a baked potato met a french fry then swung by and picked up caramelised onion and had a party with some eggs.
How such a simple combination of ingredients can taste so good, I dont' know but really, a lot of the best things in life are simple aren't they? Of course I had to have the recipe and as soon as we were home I recreated it. Since then it has become a popular dish in our house whenever I'm feeling lazy.
I've changed the recipe over time to make it healthy and added a bit of extra colour with sweet potato but my aunt's method of microwaving the potatoes and onions first to soften them has remained unchanged. I always love a step that involves pressing a button rather than slaving over a hot stove.
It's wonderful served warm with vegetables or cold with a salad. It's the perfect dish to take on picnics if you slice it up into wedges like a cake. It even holds its own a cocktail parties cut into squares to make finger food. You can make it a day in advance and have it in the fridge ready to be heated up at a moment's notice.
I especially like when there's some left over for my lunch.
The hardest part of making a Spanish tortilla is flipping it in the pan but I've added a cheats version so you can avoid any dropping disasters. When it seems like it's set on the bottom, just pop it under a hot grill to cook the top. Flip it out onto a plate and no one will ever know you cheated.
A traditional Spanish tortilla is just potato and eggs but if you want to be adventurous you can add some extra veges and make a meal of it. I'd encourage you to try the original first though. You'll love it. A certain husband doesn't even notice that he's not getting any meat on the nights I make it for dinner (it's how I sneak in a meat-free day). Enjoy!
What about you. Have you tried Spanish tortilla before? What would you add to it?
Recipe
Ingredients
- 500 g potato cut into 1cm slices - I used half sweet, half regular
- 1 large onion cut in half and then sliced in slithers
- 2 tablespoon olive oil
- 4 large free-range eggs - beaten until uniform
- Salt & pepper
Instructions
- Place the potato and onion in a large heat-proof bowl and pour over the olive oil.
- Microwave for 10 minutes.
- Take the bowl out of the microwave and give everything a stir/turning using a fork. Don't worry if any of the potatoes break up.
- Microwave again for 5-10 minutes or until all the potatoes are soft.
- Heat a 25cm, non-stick frying pan over medium heat.
- Add the potatoes and onions and cook for a couple of minutes, stirring/turning, until they have a little colour.
- Spread the potatoes and onions out so they're covering the bottom of the frying pan evenly then pour the egg mixture over the top.
- Sprinkle a little salt and pepper over the top.
- Cook for about 5 minutes and tip the pan a little so that the egg is evenly distributed.
- When it is just set on top there are two options.
- The first option is to slide it onto a plate, cover it with the frying pan and then flip it back into the pan (so you're turning it over) then cook for a few more minutes
- The other option is to place the pan under a hot grill until it is set (make sure your pan can go in the oven).
- Serve the tortila cold or warm.
Prue says
Just had this for dinner tonight. So easy & delicious! Thanks Claire!
Claire says
Glad you liked it Prue!
JJ - 84thand3rd says
I love tortillas for a quick dinner and the addition of sweet potato is fabulous! The best one I ever had was at a restaurant in Buenos Aires, it had huge pieces of marinated artichoke heart through it - if I ever get back to recapping our trip it is bound to show up somewhere ;D
Claire says
Oh yum JJ that sounds fantastic. I need to start experimenting with other veges in it too.
Kirsten (Miss Foodie) says
This looks yummo! Another good vego option to try out. It's much harder being so mindful of meat nowadays as you would know. I'll try this out for sure :) Thanks!
Claire says
Yes, yes I do! This is one of my favourite meat-free dinners.
Jess says
You remind me that I need to add this sort of Spanish Tortilla into our more regular dinner rotation. I absolutely love these, and you're right that they are such a great non-meat dinner - satisfying and so simple. I've used white potatoes before, but never sweet potato - yum!!!
Claire says
They're great aren't they?!
Lorraine @ Not Quite Nigella says
This would make awesome leftovers as you say! And for a second I thought you were in Morocco! LOL!
Claire says
I would make it just to have for lunch every day!
The Café Sucre Farine says
I love it Claire, I've never had a Spanish tortilla, but I know I'd love it. Your's is so pretty, I know your aunt must be quite proud of you!
Claire says
You would love it Chris!
Stephanie @ henry happened says
I think I may have tried a version of this at one point but it was way harder than your version - I love how simple this looks! My lazy go to is often a frittata so thanks for the alternative! Hope you are having a wonderful time!!
Claire says
It is so simple Stephanie and so very tasty!