This classic Spanish dish is a quick and easy meal which can be eaten hot or cold. Cold wedges of the Tortilla can be wrapped individually and taken with you if going out for the day.
- a sharp knife
- large heavy based frying pan
- mixing bowl
- 3 large potatoes
- 1 white onion
- 3 large eggs
- olive oil
- salt and pepper
Peel the potatoes and slice, not too thinly, peel and slice the onion. In a heavy based,deep frying pan, heat the oil and when hot, add the potatoes and onions, they should be just covered in the oil. Turn down the heat and cook gently for about 15 – 20 minutes until soft and starting to turn a light golden colour. Take off the heat and remove the vegetables with a slotted spoon and drain on kitchen paper. Remove the oil from the pan into a jug and leave to cool. In a mixing bowl beat the eggs with a little salt and pepper. Heat the frying pan again with just a coating of the oil still inside. Place the potatoes and onions into the beaten eggs and pour all this into the heated frying pan. Turn down the heat to low and leave to cook gently until the bottom is set (be careful not to let it brown too much). Place a large plate over the top of the frying pan and carefully invert the pan and remove the Tortilla, turn it over and slide it back into the pan to finish cooking on the other side. Cook gently for a couple more minutes. Remove from the pan onto a large serving plate. Serve hot or cold.
This is the classic Spanish way to cook a Tortilla de Patata but you can put your own stamp on it by adding any variety of ingredients which takes your fancy, such as peppers, chorizo, mushrooms etc. you choose.
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