The Spanish tortilla is a thick potato omelette, often with onions. It is a typical and popular delicious dish of this country. I give you the basic recipe, very simple to make, sticking as close as possible to the tradition. The tortilla is often served with salad for dinner or lunch, but it can also be eaten as tapas in bars, as is or cut into cubes on a piece of bread…
3-4 medium potatoes
-3 cloves of garlic
Prepare all the ingredients…
Peel the potatoes.
Cut them into thin slices.
You can of course use a mandolin, but that’s a lot of washing up for 3 potatoes!
In a frying pan of 20cm of diameter, put 25cl of olive oil (yes it is a lot but it is just to cook the potatoes and the half onion). Heat over moderate to low heat. Add the garlic cloves.
When the garlic starts to bubble, add the potatoes.
Let cook on low heat to cook the potatoes but without browning them. Let cook for 5 to 10 minutes.
Finely chop the half onion.
Then add it to the potatoes.
Let everything cook again (still on low heat).
Place eggs in a large bowl.
Whisk them with a fork, then salt them.
When the potatoes are cooked, (the flesh is tender but not browned), remove them with a skimmer, drain them well…
Do not forget to remove the garlic cloves!
Then add them to the beaten eggs.
Mix well because the eggs will slightly cook with the heat of the potatoes.
Remove the oil from the pan, leaving a small amount (one or two tablespoons). Heat over moderate heat.
Pour the mixture into the pan.
Start mixing like scrambled eggs with a wooden spoon.
Let cook with a lid. Stir the inside of the tortilla from time to time, leaving the edge cooked. When the outside begins to brown, place a plate or flat dish (!!) on the pan.
Turn the pan upside down.
Then carefully transfer the tortilla back to the pan.
Cook the other side, folding the edge under the tortilla.
When the tortilla is cooked, put it on a serving plate and enjoy it hot or cold as an appetizer!