There was a time in
which all I cared about were Sevillanas and go de tapas on Madrid’s streets.
I fell in love with
Spain and everything Spanish.
I was so serious about
Spain that, when I was in college, I even managed to live in Madrid for a
This recipe belongs to
that period and it’s a staple in my kitchen since then.
I first published my
recipe in Mamás Latinas. It tastes like the original Spanish tortilla even if
it has a “healthy” twist: instead of frying the onions, I sauté them with some
olive oil; instead of frying the potatoes, I boil them, and instead of frying the
tortilla, I cook it in a nonstick skillet with a few drops of olive oil.
This omelet can be
eaten hot, warm or cold. I prefer to let it stand for a few hours or even overnight for better flavor. It
makes a great snack. The Spanish eat it daily all year around.
Spanish potato and onion tortilla | Ingredients
for 8 portions
8 medium potatoes,
peeled and cut into thick slices
3 onions, peeled and
In a medium nonstick
skillet, heat 1-2 tablespoons of olive oil and sauté the onions until wilted,
about 6-8 minutes. Remove from heat. Put the potatoes with a little salt and
enough water to cover them in a pot. Bring to a boil over medium heat for 15
minutes, until potatoes are cooked. In a bowl beat the eggs, add salt to taste
and the onions. With the help of a spoon with holes, remove the potatoes from
the water, drain and place in the egg and onion mixture. Over low to medium heat,
heat the same skillet where the onions were cooked. Add the egg, potato and
onion mixture and cook covered until the eggs are curdling. With the help of a
spatula, make sure the tortilla is not stuck and you can turn it with
confidence. With the help of a large plate or using the lid of the pan,
carefully flip the tortilla and continue to cook until plunging a knife into
the middle, it’s juicy, but the eggs are cooked.
To print the recipe click here.
Etiquetas: #MamasLatinas, appetizers, eggs, Spanish Cuisine