Tortilla Española

The other day I learned how to prepare a simple yet delicious highlight of the Spanish cuisine: the Tortilla Española. It consists of potatoes and egg with the optional addition of onions and can be eaten for breakfast, lunch, afternoon snack, dinner or any time in between! I was surprised to find it served with bread the first time I had the pleasure of trying this dish – but it really does taste great as a “boccadillo” (sandwich with white bread kind of similar to baguette) – a friend of mine even ate it with jam once!

So here’s the way I was taught how to make it (by a friend who is actually from Paraguay BUT has lived in Spain many years and is an amazing cook =) so I trust her recipe and expertise!)

Ingredients:
6-8 medium/small potatoes
8 medium eggs
1 ½ onions
1 ½ – 2 cups oil
salt

Preparation:

1. First slice the potatoes into very thin slices, halve the onion and chop it into fine onion rings
2. Heat the oil in a frying pan and add the potatoes and onion
3. Fry for about 10 minutes (or until it seems ready – didn’t really look at the time, sorry!)
4. Drain the potato-onion mixture (the oil can be kept for cooking other stuff)
5. Beat the eggs in a bowl and add the potato-onion mixture
6. Add salt to taste
7. Pour half of the mixture into a frying pan – depending on the size of the pan and the thickness your prefer you can make one or two tortillas (little or no oil necessary)
8. Let cook for a little while (maybe 3-5min or until you can flip it)
9. If you’re brave try flipping the tortilla like a crêpe…or just cover the pan with a plate and turn it around quickly – then put the tortilla back in the pan to cook on the other side for another 3 minutes or so (some people prefer to flip it several times until evenly cooked)
10. Serve with bread and enjoy!

If you’re Spanish – feel free to comment/criticize, share your own secret recipe =)
If you’re not-Spanish – feel free to try it out and let me know how you like it!