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Spanish Tortilla

Spanish Tortilla

Not any ordinary omelette, this is a recipe for a traditional Spanish tortilla. Although it is essentially an omelette it uses traditional Spanish ingredients and compacts them all together in a fully packed to the brim omelette.



500g Potatoes (new potatoes preferably)

1 Medium White Onion

150ml Extra-Virgin Olive Oil

6 Eggs



- Peel and slice the potatoes round shapes, cut to medium/thin thickness. Peel and slice the onion also, thinly.

- Once the potatoes are cut rub them down with a towel or some kitchen roll and make them as dry as possible.

- Heat 100ml of the oil in a saucepan. Once the oil is hot enough add the onions and the potatoes. Stir them together to make sure that they get a good coating of oil over them. Remember that this is a Spanish recipe, and they love their olive oil. So don’t be afraid to splash out the oil.

- Leave the potatoes and onions in the pan for about 10 minutes, or at least the get tender. Turn the heat down to low and put a lid on the pan. Stir occasionally. There should be enough oil in the pan that they are not being fried, more bubbling away.

- While you are waiting for the potatoes to cook get the eggs and in a separate bowl whisk them together. Then tip the potatoes and onions in the egg bowl and whisk them round. This ensures that the potatoes get a good coating of egg.

- Put the pan back on the heat, medium, and add the rest of the oil and heat it up. Once hot tip the egg and potatoes mixture back into the pan.

- Turn the heat back down to low and cook the tortilla for 20-25 minutes. Occasionally going round the edges of the tortilla with a knife to stop it from sticking.

- Now here comes the tricky bit. You have to turn the tortilla and cook it for the remaining two minutes. You will know when to do this as there will be no more raw egg on the top.

- To flip it, seeing as it’s bigger than a regular omelette you must get a flat lid (or a plate I find usually works well) and place it over the top of the pan. Tip the pan upside down, so that the tortilla tips onto the plate. Once this has happened place the pan back onto the heat and then slide the tortilla back into the pan. Use a knife to push it easily back in.

- Let it cook for a further 2 minutes and then turn the heat off and let it rest for 5 minutes.

- To serve, cut the tortilla into wedges. Its good either hot or cold!



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