Versatile and quick to whip up, Spanish tortilla tastes like a bright sunny day. It’s big on flavours yet delightfully light, can be served hot or cold, and welcomes any sort of alteration, from adding in any leftover vegetables, to crumbling grated cheese on top of it, or even dressing it with a cooked sausage.
Best yet, it lasts for a few days in the fridge, meaning that if you make a big batch, you’ll have a light supper or simple lunch ready to go for the rest of the week. We love eating ours sandwiched between two slices of Baltic rye bread with honey and roasted sunflower seeds or paired with a white bloomer and a simple salad.
Here’s how to make it.
- 1½ cups extra-virgin olive oil
- 2 pounds organic Jersey royal new potatoes, peeled, quartered, cut into ¼-inch slices
- 1 onion, quartered, thinly sliced
- 2½ teaspoons salt
- 8 eggs, beaten to blend
- A handful of mixed herbs
- Bread to serve
- Heat oil in a large heavy-based frying pan over medium heat. Add the onion and fry till softened, about 5 minutes.
- Add the potatoes, and using a heatproof spatula coat them well with oil. Season with salt, reduce heat to medium-low and cover with a lid. Let it cook, turning frequently, until potatoes are tender but not browned, 20–25 minutes.
- Transfer the mixture to a bowl, and wipe out the pan. Add the beaten eggs, give everything a good stir and pour another generous glug of olive oil onto the pan.
- Once hot, pour in the egg mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set.
- Slide the omelette onto a plate, put the pan on top, and flip it over to cook the other side for about 4 minutes.
- Slide back onto the plate, leave to cool, and serve, with a sprinkle of mixed herbs to garnish.
Second photo: www.carlabarberphotography.com