This was a two egg omelette made in a small, deep frying pan
I can´t believe that I haven´t posted my version of this Spanish classic. Probably one of the most famous tapas dishes in Spain, simple, economical and delicious. Can be served hot or cold. There is always a great debate about how to cut the potatoes. Ask 5 people and you´ll get five different answers – the choice is yours.
Ingredients per person
- One large potato peeled, halved and cut into thin (but not wafer thin) slices or chunks
- Half a medium onion, finely chopped (optional)
- 2 eggs
- 1 tablespoon of milk
- ½ teaspoon of cornflour (optional)
- Olive oil for frying
Put the potatoes (and onion if using) into a deep frying pan with straight sides if possible. This helps with turning the tortilla. Choose the size of pan according to how many people you are cooking for – you want the tortilla to be deep, so a smaller diameter and a larger depth works well. Cover with plenty of olive oil (this can be drained and reused) and use a low heat to braise the potatoes until they are tender, turning them over gently a few times during cooking.
Drain the potatoes and save the oil. In a large bowl beat the eggs and milk together and if you want a thicker, spongy texture to your tortilla, add the cornflour to a little of the milk then mix in with the eggs. Season with salt then add the potatoes to the eggs and mix gently. The secret to a successful tortilla, I´ve found, is to have a high quantity of “filling” in relation to egg. The egg binds the potatoes (or whatever vegetable you choose to use) together.
Pour a little oil into your frying pan and when it is hot, turn the heat down low, add the eggs and potatoes and cover with a lid. This now needs to cook very, very slowly until it sets in the middle and the bottom starts to brown.
Turn the tortilla using a large plate and then slide the uncooked side into the pan. Timings will depend on how large your tortilla is. If you are unsure about flipping the tortilla, pop the frying pan under a hot grill for a few moments to completely set the top, then flip it. Once it is browned nicely on both sides, turn out onto a plate and enjoy it hot or cold.
For a less authentic but less calorific version of this dish, use potatoes cooked in their skins. Peel and slice or cut into chunks and then warm them through in a very little oil before adding to your egg. I use this method more often than the “oil braising” method to help in the waistline war, and no one has noticed the difference!
For another version, take a look at my Potato and Brocolli Tortilla here.