Recipe Series- 3 Ingredient Easy and Foolproof Spanish Tortilla

Welcome back guys,

After all my time living in Spain it would be pretty tragic if I didn’t know how to make this wouldn’t it? Haha

As you might know, there is a bit of a debate whether onions should or should not be included. As you can see, I am team NO ONION but if you do prefer with onions then feel free to incorporate into the recipe.

I have two versions for you! One is the more classic version whilst the other is a healthier alternative so follow the recipe which best suits your preference and lets get right in. 

Regular version:

3 large baking potatoes/ 6 large eggs/ 100 ml of olive oil to fry plus salt and pepper to season.

Healthier version:

3 large baking potatoes/ 6 large eggs/ salt and pepper to season.

If you are following the regular version read this section:

  1. Heat the oil in a non-stick pan on a medium heat. Please do make sure the pan is non-stick as it means that the product will not break when you try to flip it. 
  2. Wash, then peel the potatoes and cut into evenly sized slices. The thickness of them does not matter but they must be even so that the potatoes cook at the same time. I prefer the potato slices to be thicker as you can see in the picture but some people prefer them to be thinner.
  3. Fry them until they are golden but still soft. I find this to take a few minutes on each side. Drain excess oil by placing the potatoes onto paper towels. Put any remaining oil from the pan to the side as you will NOT need more oil for later stages.
  4. Crack the eggs into a large bowl and whisk briefly, adding salt and pepper to season.
  5. Add the potatoes and stir to combine everything nicely then pour everything into the pan you were using. Still on a medium heat, let the mixture cook at the bottom until you can move it without it sticking, I find 3 minutes to be sufficient but it depends on the size of your potato slices. The top should still be liquid but that is fine because you will be flipping it…
  6. The dreaded part. Take a large plate and QUICKLY flip the product onto it and gently slide back into the pan so that the liquid side cooks. At this point take a spatula and round the edges of the tortilla so that it gives you that circular shape you often see. 
  7. Once the bottom no longer sticks to the pan, you know everything has cooked nicely. Remove from heat and let it cool a little, that is all there is to it.

If you are following the healthier version read this section:

  1. Wash the potatoes then make a few pricks on the surface and place in the microwave. Time varies depending on the power of your microwave so please do keep an eye on this! You want the potatoes to be soft but not falling apart.
  2. Let the potatoes cool down then remove the skin. Cut into even slices but the thickness is up to you. As mentioned above, I prefer thicker slices but you can make them thinner if you like.
  3. Place a non-stick pan on medium heat. No oil needs to be added here if your pan is non-stick. 
  4. In a bowl, crack the eggs and whisk briefly, adding salt and pepper. Add the potato slices and stir so that everything is incorporated nicely. 
  5. Pour the mixture into the pan and let it cook until the bottom of the mixture holds its shape and no longer sticks to the pan. I find 3 minutes or so to be sufficient for this stage but it depends on the size of your potato slices. The top should still be liquid but that is fine because you will be flipping it…
  6. The dreaded part. Take a large plate and flip the product onto it and gently slide back into the pan so that the liquid side cooks. At this point take a spatula and round the edges of the tortilla so that it gives you that circular shape you often see. 
  7. Once the bottom no longer sticks to the pan, you know everything has cooked nicely. Remove from heat and let it cool a little, that is all there is to it.

(As an optional addition to the Spanish tortilla I like to add a drizzle of garlic mayo to it. If you want to do this, peel and chop garlic then add to a blender with a few tablespoons of mayo. If you have more time, put a clean bulb of garlic into some tin foil paper, pinch the top to seal it and place in the oven for 20 minutes on 200 degrees Celsius. Baked garlic brings out some of the juices so incorporates so easily into the mayo when you put in the blender)

I hope everyone is keeping safe and well, until next time guys.

10 Comments Add yours

  1. Virona says:

    Looks yummy!!!

    Liked by 1 person

  2. BriN says:

    Looks absolutely SMASHING oh my goshhh❤❤❤
    I’ve never tasted them before but I’m dying to! X

    Liked by 1 person

    1. Aww thank you! So glad you think so

      Like

  3. My Thoughts says:

    Looks delicious! 😋

    Liked by 1 person

    1. Thank you! Tasted it too 🤤🤤🤤

      Liked by 1 person

  4. I am also in the team no onion

    Liked by 1 person

    1. Right! Glad to hear it 🙏🏼

      Liked by 1 person

    1. Thank youuu! Glad you like ☺️

      Like

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