Easy Spanish Tortilla – Potato and Onion Omelette
A proper authentic Spanish Tortilla (potato and onion omelette) may be a simple, humble dish, but it is a thing of beauty and whenever I am at a Tapas bar I will always include a slice. Now I am not going to claim that this Easy Spanish Tortilla is the real deal. To the contrary. But it is really easy and it does make a great tasty midweek meal. One that I make regularly.
Although it’s great for using up leftover cooked potatoes, I like this so much I have been known to cook potatoes just to make it. I simply thinly slice and cook them in boiling water until just tender. As they are thinly cut they only take a few minutes to cook.
Why I make an Easy Spanish Tortilla rather than the real deal.
The trouble with the real deal is that the potatoes are cooked in a lot of olive oil. And I mean a lot – at least 150ml/¼ pint (1 cup) for a four person Tortilla. So if you want the real deal you will need to cook the potatoes and onion together from raw in the olive oil, over a low heat so that the potatoes effectively simmer, rather than fry, in the oil.
While you do not use all the oil, as it is drained off before continuing, the potatoes do soak quite a lot of it it up. This gives the authentic Spanish Omelette its wonderful flavour. While that may be fine as a treat when eating out, it hardly makes for a healthy everyday dish.
So I opt for this Easy Spanish Tortilla instead as it still tastes darn good. Like my Baked Tomato, Spinach and Mozzarella Tortilla, it is also delicious eaten hot or cold .
An easy midweek meal that is great for using up leftover cooked potatoes. Delicious served hot or cold.
- 1 tbsp olive oil
- 1 large onion
- 150 g cooked potatoes sliced
- 6 free range eggs
- 2 tbsp milk
- salt and fresh ground black pepper
- pinch grated nutmeg
Heat the oil in a frying pan and gently fry the onions for 5 to 10 minutes until softened and beginning to colour.
Add the potatoes and continue to cook for a few minutes.
Meanwhile beat the eggs, milk seasoning and nutmeg together in a bowl with a fork until well combined.
Pour the egg mixture over the vegetables. Cook over a low heat and draw the mixture from the edge of the mixture as it begins to set from the edge of the pan to the middle. Easing the remaining runny mixture to the edges,
When there is little runny mixture left, cook over the heat for a few minutes until the egg mixture is set.
To brown the top, slide out of the pan onto a plate flip over and cook for a few minutes or place the frying pan under a hot grill for a few minutes until browned.
Cut into wedges to serve
Note: Nutritional information does not include seasoning as the amount added varies from cook to cook. Therefore sodium levels in the finished dish will be higher than those stated.