Spanish Tortilla

The Spanish tortilla, also known as tortilla de patatas, is one of Spain’s most iconic dishes. The word ‘tortilla’ comes from the Spanish ‘torta’, meaning ‘small cake’ or ‘flatbread’. The suffix ‘-illa’ is a diminutive, hence the idea of a ‘small flatbread’.
The Spanish tortilla is loved for its simplicity and versatility. It is traditionally made with potatoes, eggs, olive oil and onions. Do not confuse it with the Mexican tortilla, which is a thin flatbread made from maize or wheat and contains no eggs.
The Spanish tortilla can be served hot or cold, making it very convenient.

Ingredients (serves 4)

6 Columbus eggs
800g potatoes
1 onion
extra virgin olive oil
salt and pepper

Preparation

Peel and slice the potatoes into rounds about 1/2 cm thick. Peel the onion and chop it into small pieces.
Place all these ingredients in a frying pan. The pan should be filled to about half its height.
Cover with olive oil (the potatoes must be completely submerged in the oil). Cover the frying pan with a lid. The potatoes should cook both in the oil and by steaming.
Once the potatoes are cooked through (a knife should pierce them easily), pour the olive oil into a bowl.
Transfer the potatoes and onion to a salad bowl. Add the beaten eggs, seasoned with salt and pepper. There must be enough eggs to bind the tortilla properly.
Mix gently. Add 2–3 mm of olive oil to the frying pan and add the egg mixture.
Cook one side of the tortilla over a low heat. Once the bottom is golden brown, flip the tortilla onto a plate. This is a delicate operation as the eggs on top are not cooked and the oil at the bottom is very hot. If necessary, add a little more oil to the pan and slide the tortilla back in to brown the other side.
Once both sides are golden brown, slide the tortilla onto a serving plate.