Quite a large part of our recent Europe trip was about the food. Well it was for me anyway.

The one thing from Spain that I could quite happily eat every day was Tortilla de Patatas.

It's basically a big potato omelet but much better than it sounds.

In Spain, you can buy ready-made tortillas in the grocery store.

Since we're not quite that lucky here, I asked my Tia (Auntie in Spanish) if she would please send me her recipe.

You see she lives in Madrid with my Tio (uncle) who is Spanish.

She's a great cook and has sent me quite a few recipes so stay tuned for more in the future.

Spanish food seems to be very in at the moment.

To make the tortilla, first cut up the potato into slices and the onion into small pieces.

Place it all in a microwave-proof bowl or jug.

Stir through some olive oil and salt.

Microwave the mixture for 10 minutes at a time until it's all completely cooked.

After each 10 minutes, stir the mixture and mash the potatoes to break them up a little.

Mine only took 20 minutes.

Whisk the eggs in a separate bowl.

Add the eggs to the potato mixture and stir through.

Heat a frypan and cover the bottom of the pan in oil.

Pour the mixture into the pan and leave to set for a minute or two.

Cook the mixture until it's set on top.

Shake the pan regularly to make sure it doesn't stick.

This is very important!

Now the tricky part... slide the tortilla out onto a plate.

Cover it with the fry pan and invert it so that the uncooked side is on the bottom.

Cook, shaking the pan intermittently, until it's cooked through.

Remove to a plate, slice it up and eat.

Enjoy!

Recipe

Tortilla de Patatas – Spanish Omelet

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Slice the potatoes and chop the onion finely. Mix both together and add salt and oil (as much as you can handle).
Cook in the microwave on high for 10 minutes at a time until they are completely cooked. Mix around and break them up a bit after every 10 minutes. It took me 20 minutes but Tia Lee says to cook them for 30.
Heat an approximately 20cm frying pan and cover the bottom with oil. Yes it looks very naughty having so much oil but if you don't have a good coating you won't be able to get it out of the pan to flip it.
Beat eggs and add to potato mixture then pour it all into pan. Let it set for a minute or two and keep shaking the pan so it doesn't stick to the bottom.
Now here's where Tia Lee and I differ. She says to invert it onto a plate and then slide back into the pan on the other side. I was too much of a wimp to do this so I slid it out and flipped it back into the pan.
When it's cooked through, remove to a plate and cut into slices. You can also serve it as tapas in small squares. It's delicious hot but possibly even better cold.

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations