This recipe always takes me back to lazy summer days spent sitting in open air cafes on holiday in Spain. I like to cook Tortilla for lunch during the weekends in summer with all the windows open 🙂 I adapted the traditional Spanish Tortilla recipe and used red onions instead of normal onions to give the Tortilla a sweeter taste.
- 2 medium size potatoes – I used US Russet potatoes (about 500g)
- 6 regular size eggs
- 1 medium size red onion
- olive oil
- Peel and cut the potatoes into thin slices and slice the onion. Heat 2 tablespoons of olive oil in a pan on a medium heat and add the onions and potatoes. Season with salt and fry for about 15 minutes or until the potatoes are cooked.
- Beat the eggs in a bowl with a little salt and stir in the cooked potatoes and onion afterwards.
- Heat 2 tablespoons of olive oil in a medium sized non-stick pan (I used a pan which has a 17cm diameter base) and add the egg and potato mixture so that it covers the entire base of the pan and so the mixture is spread evenly.
- Cook the mixture on low heat (this is important so that you don’t burn the base of the tortilla) until most of the egg has set and you can see that the top is starting to set too.
- Flip the tortilla over using a plate to help (I heated some olive oil in another pan and turned it over into it) and then cook the other side.
- After a few minutes the egg on the other side should have set and your tortilla will be ready to serve! (Don’t heat it for too long on the other side as it will dry out the tortilla and it won’t be as juicy!)
TIP: Chorizo, ham, cheese and peppers can be added to the tortilla mixture to liven it up!