Tortilla Española; A Spanish classic, a great way to use leftover boiled spuds/chips, easy to make, tasty, versatile, perfect for tapas/lunch/accompaniment to a meal and one of my faves!
What You Need
Potatoes – peeled and diced into equal sized small cubes
Eggs – normally about 6, beaten in a large bowl
Onion – sliced (optional)
Salt and Pepper to season
GOOD Non – Stick Frying pan (size depends on how big a tortilla you want)
How You Do It
Once all the potatoes and onion are cooked and cooled, tip them into the bowl containing the beaten eggs, season and stir it all together. Drain off the excess oil from the frying pan and keep it to one side then return the pan to the moderate heat.
Pour in the potato/onion/egg mix, spreading it out evenly and leave it to cook for a few minutes until there is a skin on the top/not a lot of liquid.
Place a plate big enough to cover the pan over the tortilla. Holding the plate firmly in place, flip the pan quickly, thus transferring the tortilla to the plate. (I recommend protecting your hands/arms for this part, just in case any hot egg/oil escapes). Pour a little of the excess oil into the pan and bring the heat back up to moderate.
Then, gently slide the tortilla from the plate to the pan so as it can cook on the other side.
After a couple of minutes, employ the plate method again and remove the tortilla from the pan. Slice and serve it hot or cold!
NB: You can add many other ingredients to a Tortilla Española; ham, tuna, peppers, chorizo are just some suggestions. Be creative and see what you have in your kitchen!