Potatoes Tortilla
A classic Spanish dish made with eggs, potatoes, and onions. Simple to make, tasty and versatile, the tortilla can be enjoyed hot or cold, as tapas or as a main
A classic Spanish dish made with eggs, potatoes, and onions. Simple to make, tasty and versatile, the tortilla can be enjoyed hot or cold, as tapas or as a main course.
Time
35 min. =
5 min. +
30 min.
Utensils
1 knife1 spatula1 frying pan1 lid1 mixing bowl1 plate1 wooden spoon1 pie dish1 paint brush1 vegetable peeler
Ingredients for 6 parts
Steps
- Peel and cut the potatoes into slices about 1/2 cm thick.
- Peel the onion and cut it into small pieces.
- Put the potatoes and onion in the pan. The pan should be filled halfway up.
- Cover with olive oil (all the potatoes should be bathed in oil). Cover the pan with a lid (the potatoes must cook both in oil and steam).
- Once the potatoes are well cooked (the tip of a knife should be able to sink into them without difficulty), empty the olive oil into a container.
- Pour the potatoes and onion into a bowl. Add the beaten, salted and peppered eggs. There should be enough eggs for the tortilla to bind well.
- Mix gently (do not make mashed potatoes!).
- Put 2 - 3 mm of olive oil back into the pan and pour in the mixture. Cook one side of the tortilla over low heat.
- Once the bottom is golden brown, flip the tortilla onto a plate. This operation is delicate because the eggs on top are not cooked and the oil in the bottom is very hot.
- Put a little oil back in the pan if necessary and slide the tortilla in to brown the other side.
- Once both sides are golden brown, slide the tortilla onto a plate.