Spanish Tortilla with Tomato Salad
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Spanish tortilla is a huge tradition in the country, served either as a main, as a tapas dish or on top of bruschetta.
This potato, egg and salad dish is a filling meal to help kick off a weekend or to serve to family during get-togethers.
The recipe here is based on and inspired by genuine Spanish dishes and cooking standards, meaning it may be as close as you get to Spain’s best cuisine without actually going there!
Preparation: 20 Minutes
Cooking Time: 15 Minutes
Difficulty Level: 2/5
What You’ll Need
- 3 King Edward/Rooster potatoes (medium sized)
- 5 eggs (large)
- 4 tablespoons of olive oil
- Handful of parsley leaves, loosely packed
- 2 large diced tomatoes
- 120ml heavy or double cream
- 2 onions, diced
- 3 tablespoons of red wine vinegar
- Calories: 271
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Sugar: 2g
- Fibre: 2g
- Protein: 7g
Peel the potatoes before cutting into thin slices, about 1cm thick
Heat up 2 tablespoons of the olive oil in a pan over a low heat before adding in the potatoes, onions and a little salt
Cover up the pan and cook for up to 10 minutes. You should stir now and again, and once the potatoes are nice and soft, you’re good to go
Drain off any oil that’s left and transfer to a bowl. Whisk up eggs, cream and seasoning in a separate bowl
Pour the mixture over your potatoes and carefully fold. Make sure the potatoes don’t split apart!
Heat up another pan on medium heat with 1 tablespoon of oil. Add in the potato mix and lift up so that the eggs flow nicely underneath. You’ll probably need a spatula or a fish slice to do this
Create an even layer of mix by spreading carefully and cut the heat to low. Cook the mix, which should now be resembling the tortilla, making sure to keep the mix away from the edges of your pan
Once the eggs appear to be two-thirds set, place a large plate on top of the pan and flip over. Put the tortilla back in the pan, other side down, and keep cooking
Once the eggs are fully cooked, transfer the tortilla to a plate.
Prepare another bowl and toss the tomatoes and parsley with oil, vinegar and seasoning. Pile the salad onto the tortilla and serve