The Tortilla is one of my favourite Spanish Food recipes as it is a great money saver, and that’s not all …
… it is a very versatile dish.
For instance, you can make a simple Spanish Tortilla with just a potato filling, or for more flavour …
… you could add onions.
You can also add as many of your favourite vegetables to this recipe as you wish.
Whenever I have made this meal, I have never been dissatisfied. They are very nutritional, do not take a long time to make, and are a very satisfying dish. This tasty dish is served in many Spanish Tapas Restaurants as an appetizer.
The following recipe includes the cooked vegetables I normally find left over in my refrigerator, but feel free to experiment with your favourites.
- 6 Large Eggs (beaten)
- 2 Pounds of waxy potatoes (sliced thinly)
- 3-4 tablespoons of Oil (sunflower, flax seed, vegetable)
- 2-3 Garlic Cloves, chopped fine or crushed (optional)
- 1 Medium Sized Onion (finely chopped)
- 1 Small Green, Yellow or Red Pepper (finely chopped)
- 2 Tomatoes, (Take out seeds) Chopped
- Fresh Peas (steamed)
- Fresh Sweet Corn (1 cob) (steamed)
- Any cooked vegetable you may enjoy or have left over in your refrigerator
- Fresh Parsley
- Salt and Pepper to your Taste
Parboil the potatoes in a medium sized saucepan of salted water. Drain the potatoes. When they have cooled down, slice the potatoes into thin slices.
Heat the oil of your choice in a large deep frying pan that has a heat-proof handle.
Cast Iron frying pans are perfect pans to use for this recipe as they can be placed in an oven without worry of the handle melting.
Add the potatoes and onions and cook over low heat for about five minutes or until lightly browned.
Add garlic (optional), tomatoes, finely chopped peppers, peas and corn, or any other vegetable that you fancy.
Using a whisker, whisk up the eggs and then pour them on top of the other ingredients in the fry pan.
Cook over low heat until the bottom is cooked through.
Remove the frying pan from the heat.
Place in the oven and put your oven on the grill setting.
When the Tortilla has cooked through, the top should be a golden brown colour and should feel set when touched with the flat side of a fork.
Be extremely careful when removing your pan from the oven as it will be extremely hot and be careful not to place it on a surface that will burn.
Slice the Spanish Tortilla as you would a pizza pie and serve.
The best thing about this meal is that it can be served hot or cold. So, if you find you have some left over, you can eat it the next day.
I sometimes make this dish with just onion and potato and then …
… sprinkle some bacon bits on top and serve them with a salad.
They are also quite nice in the morning for breakfast.
This Spanish Tortilla recipe is a great if you are looking for a quick meal to save you money and stretch out your food budget because you can add left over vegetables from your refrigerator.