IMBB #16: Tortilla Espanola

Tortilla Espanola. You may as well substitute the word tapas, just as yum cha = the ubiquitous har gow.

Soft cooked potato flavoured sweetly with onions and set by a soothing blanket of egg. How can you not be transported to a lazy afternoon in sun-drenched Seville with every mouthful?

So when eggs were set as the key ingredient for Is My Blog Burning #16, the flamenco had already begun.

Tortilla Espanola (or Spanish omelette)

125ml olive oil
4-6 potatoes
2 large onions
3 eggs
salt and pepper

Slice potatoes to a 5mm thickness. Slice the onions.
Heat oil in a deep non-stick frying pan and layer potatoes and onions within.
Cook with lid on for about 10 minutes.
Remove lid and move slices about so the upper slices are now on the bottom (breakage is expected).
Cook with lid on for another 8 minutes or until potato is almost cooked.

Strain off the oil into a container (you can re-use the sweet oil in other cooking), leaving only about 1 tablespoon in the pan.
Whisk the eggs lightly with salt and pepper, then add the potato mixture and combine thoroughly.

Reheat the fry pan with some of the sweetened oil in your container and then pour in the egg mixture, flattening the top.
Cook with lid on at a low heat for 10-15 minutes or until set.
Remove from heat and allow to cool for 5 minutes.
Gently loosen before inverting onto a serving plate.

Serve warm with rocket and a giant jug of sangria.


Check out the full round-up of entries by Viv, coming soon to Seattle Bon Vivant.