As many vegetarians traveling through Spain may know, a trip through the Iberian Peninsula is difficult for non meat eaters. Years ago a cousin of mine decided to try to be vegetarian and it turned our family into a tailspin. What do you mean no meat? What are we going to feed you? However Spanish ingredients and Spanish flavors don’t ONLY include meat dishes. The great thing about this dish is that anyone can enjoy it.
Watching others make Spanish Tortilla is deceiving because they make it look so easy. My father, grandmother, and aunts could make this with ease, pssh they could make it in their sleep, but in the wrong hands, it could spell disaster. When I first started making the dish, I feared that the tortilla I worked so hard on would crumble to pieces on my plate when I tried to turn it over. Personally I enjoy my tortilla really moist and juicy inside. If you enjoy the same, make sure to leave it less time in the pan.
Tortilla Espanola is so common in Spain you will see it on almost every tapas menu. There are many varieties of tortilla that you can make, depending on what ingredients you want to include. Some popular ingredients include red peppers, spinach, ham, chorizo, onions. It is a Spanish omelet after all, so you can play around with the ingredients and add the vegetables and meats of your choice.
Spanish Tortilla
Ingredients
1/2 cup of Olive Oil
2 pound potatoes (peeled and thinly sliced)
6 eggs
2 tsp salt
1 small red bell pepper, chopped
Medium onion, chopped
Before starting you have to put your potato slices in warm water and let them sit until they get soft. After heat 1/2 cup of olive oil in an iron pan. Stir in the slices of potato, chopped onion and peppers. Season with salt and let fry on medium heat for 15-20 minutes turning occasionally. You will see the potatoes and onions start to brown. Drain off the additional oil and set it to the side. While your potatoes are cooking beat your eggs with 1 tsp of salt until they are frothy. After your potatoes are finished take them out of the pan and stir them in carefully with the egg mixture. Take the remaining oil that you set aside and put it in a nonstick pan.
This is the important part that many people mess up (myself included). You need to heat the oil and make sure it is really hot, but be careful not to burn it. Olive oil burns easily so you need to watch it. When the oil is hot put the egg and potato mixture in the pan. The heat will cause the outside shell to get hard, making it easier to turn around. Do not leave the heat on high for too long because you will burn the egg, and nothing tastes worse that burned egg. When you see the outside shell beginning to form, flip the mixture over with the help of a plate. Cook on the other side. Touch the tortilla and when it is soft you will know that it is ready. If you like the inside juicy, don’t leave it for too long.
Additional Ingredients (optional)
Red bell peppers
Chorizo
Spinach
Ham and asparagus
COUNTRY: Spain
Image via: the kitchn
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My great granmother and mother always made these tortillas for us. Now my kids beg me to make them! Thanks for sharing, but do you have a recipe for Easter Bread? I believe it was called Malenuela (spelling?)
I don’t think I know which bread you are referring to. I googled and found Easter Bread (similar to fruit cake) that is traditional in Chile, but otherwise I’m not sure. If you happen to remember the name, please let me know. You have sparked my curiosity!
Hello Elena, Como Estais? I wanted to know if you know how to make Rosquillas Austurianas? http://upload.wikimedia.org/wikipedia/commons/b/b3/Rosquillas.JPG
I have looked for the recipe, and I am embarrassed to ask my Grandparents. My Mother probably know how to, but she is Argentine and my Grandparents are Spaniards.
Hi Richard! I have yet to make roquillas however I have eaten many. I have made donuts before and they seem rather similar. You have peaked my interest right now and I am going to look through some recipe books and start testing out some recipes. When I do I will post on the site. My grandmother makes something similar called chulas however they are also made with chopped up apple.
Que bueno! Haha.
Love the site. You have a very comfortable and inviting writing style. I studied in Spain for a few months, and the cafeteria chef at the universidad made the most incredible tortilla. I think I lived on it for like 2 weeks straight. It is the perfect combination of egg, cheese and potato.
Would you say it’s one of your favorites?