Spanish Tortilla
Blog and recipe from the lovely Scott Leven, Chef extraordinaire and Food and Beverage Manager at UNE Life, Functions & Catering
This is a simple and budget friendly brunch/breakfast go to, you can even make it ahead of time if you’re entertaining friends. The beauty with this dish is the pairing combinations. Pair with some smoked salmon rocket and sour cream or some chorizo and you’ll have a great meal to impress your friends and family!
Only three main ingredients, fried potatoes, onion, and eggs make up this popular Spanish Omelette (Tortilla), which means you’ll almost always have the ingredients on hand. Try something a bit different and upgrade your omelette!
DID YOU KNOW…
- This dish is a stable of Spanish tapas menus. Eaten hot or cold at most family meals.
- Eggs are a very good source of inexpensive, high-quality protein. They are also rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron, and copper
- Potatoes are a significant source of fiber. Fiber helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease.
- According to legend, during the siege of Bilbao, Carlist general Tomás de Zumalacárregui invented the “tortillade patatas” as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army.
INGREDIENTS:
Makes around 4 portions
- 125ml Olive oil (use as much as you are comfortable with)
- 5 medium-sized potatoes, diced into 2cm cubes (I used Desiree potatoes)
- 1 large brown onion, Sliced
- 8 Large eggs
- Salt and pepper to taste
- Something green to garnish (we love parsley, rocket and/or dill)
METHOD:
- Heat the oil in a nonstick medium-sized (I used a 30cm) pan.
- Cut the potato into smallish chunks then fry until crispy, golden and tender.
- Add the onion and fry until transparent.
- Drain the oil (use a metal colander if you have one), until all of the oil has been removed.
- Return the potatoes and onions to the pan, arranging them in a single layer. Reduce heat down to low.
- Beat your eggs with salt and pepper then pour the egg mixture into the pan, moving the potatoes and onions around the eggs using a plastic spatula.
- Every so often, move the eggs around the potatoes while it’s cooking to ensure the eggs cook on the bottom, so there’s not much egg left on the top.
- Ok so…. traditionally you can flip it in the pan using a large dinner plate, but this can be quite scary. Alternatively, you can finish it in the oven at 160c until the egg is set.
- To remove the omelette from the pan, gently slide it out on to a clean plate or chopping board. Garnish with green stuff (optional, but delicious, trust me)
- Serve with a lovely fresh salad, or any of the things I mentioned before, you know, salmon, chorizo, the good stuff! It’s relatively plain flavour profile which means it pairs well with most things – so this is your chance to get creative!
Enjoy!
We want to see what your Spanish Omelette looks like, l tag us @lifefunctionscatering and we will share them in our stories!
PS: If you’re in Armidale, don’t forget to drop into The Shop, we’ve just launched a little range of pickles, relishes, and jams which all go perfectly with a meal like this.
