Before I was married, I lived in Southern Spain for 18 months of my life. I was serving as a missionary for my church. Besides learning a lot of Spanish, I also learned a few things about Spanish cooking. So when my son had an assignment in his history course to make a food from Spain to celebrate the Spanish Explorers he was learning about, I took it upon myself to teach him how to make a Spanish Tortilla.
The recipes that were included in his course were just OK. But I also knew he most likely wouldn’t eat them. And they really weren’t favorite foods of mine. So I told him we needed to make one of my favorite foods while I was there. He liked that idea and we cooked up this little baby you see up above. We just did a basic Spanish Tortilla. You can , add extra things to it like ham and cheese, or whatever you desire, once you master the art of the basic tortilla.
Tortillas can be made in any size, according to what you have available in pans and plates. In this case, I chose one of my favorite pans and forgot about the plate I would need until we were already cooking. Fortunately, I have flat lids for my pans, so I was able to adapt. You will see why the plate is important in a few moments.
Tortillas can be a main meal, or they can be a side dish. We chose to make ours for lunch today. So we chose to make a larger tortilla for our family. I would make a smaller one if it was just being used as a side dish or a snack. I would also adjust the ingredients down. This larger tortilla that we made will feed 6 people. Of course, your mileage may vary just a bit depending on what size you choose to slice it in. The tortilla is fabulous while warm, but also great served cold.
For our tortilla, I used 6 potatoes, chopped up in cubes, around the same size so the potato will cook evenly.
We used one medium onion, also chopped into small pieces. I made them similar in size to the potato, or just a little smaller.
Pour olive oil into your frying pan, until it just covers the bottom. In Spain, a lot of women will use a lot of olive oil and boil the potatoes in it. I don’t do that. It isn’t necessary, and this is just a little healthier. You are still getting your essential good fats, but not drowning the food in oil, if you know what I mean.
Dump the potatoes and onion into the pan and stir to coat them with the olive oil.
Salt and pepper to taste. Then stir it all up and allow it to cook until the potatoes are tender.
Beat 4 large eggs until they are light and frothy. This is a secret to a great tortilla, according to the ladies who taught me in Spain. You really have to beat those eggs well.
Pour the well beaten eggs into the potato mixture in your pan.
Press the potato mixture into the egg mixture so it is all coated and solid. The egg is what holds the tortilla together. It’s the glue.
Once the egg is cooked and the bottom side is brown, it is time to flip your tortilla over and cook the other side. Remember when I said you needed a plate big enough? This is where you will be using it. It needs to be big enough to cover your pan so you can place it on the top of your pan. Then invert the tortilla onto the plate and slide it back into your pan so the raw side can cook and get brown.
Here is our tortilla that has been successfully flipped. I didn’t have enough hands to take pictures of the exact process. But you can see the results.
Once the tortilla is finished cooking, you can slide it onto a plate to serve, or just cut it in the pan. You cut it just like you would a pie.
You can eat it with a fork, or when it is cool enough, you can pick it up and eat it with your hands. Mmmmm….Chandler really liked his tortilla and we will be making this more often for lunch. It is quick, frugal, and satisfying. Just what we like around here.
6 Russet potatoes, chopped
1 medium onion, chopped
4 large eggs
salt and pepper to taste
Chop up potatoes and onion into small pieces. Cover the bottom of a large frying pan with olive oil–just enough to coat the bottom of the pan. Add potatoes and onion and coat them with the olive oil. Cook over medium heat until potato-onion mixture is soft.
Beat 4 large eggs. Beat them until they are light and frothy. Pour into the potato mixture in the frying pan. Press potato mixture into the egg until well coated. The egg is what holds the tortilla together. Once the bottom is brown, take a plate and invert the potato onto it. Slide the tortilla back into the pan and cook until done. Slice like a pie and enjoy!