I often make this Spanish tortilla recipe for lunch whenever I have a few leftover potatoes. Unlike to what I thought it is a pretty old dish. The earliest recipe dates from the 17th century. It was originally made with cream and called 'tortilla de cartuja'. Nowadays a real tortilla omelette contains only potatoes, onions, eggs, olive oil and some pepper and salt.
Sometimes other ingredients are added: spinach, asparagus, sardines, mushrooms, tomatoes... even rice. In other words: a perfect recipe to incorporate your leftovers!
Ingredients for 2 persons
Peel and thinly slice the onion. Peel the potatoes. Cut them in half and slice them up thinly.
Put the olive oil and sliced onion in a large non-stick pan and warm over medium-high heat for 4 minutes.
Add the sliced potatoes. Stir well and season with a little pepper and salt.
Cook the potatoes for 20 minutes over medium heat. Stir very regularly until the potatoes start to soften.
Crack the eggs and transfer them to a large bowl. Season with a little pepper and salt and whisk them firmly.
Add them to the potato and onion mix in the hot pan. Stir gently to spread the beaten egg evenly without breaking the potatoes.
Check the seasoning and add extra pepper or salt to taste if necessary. Flatten the top using a spatula. Cook the tortilla for about 5 minutes until the bottom is golden and set. Keep a close eye on it because it burns quickly. Flip the tortilla over on its uncooked side (or put a plate on top of the pan, turn it over and slide the tortilla back into the hot pan).
Cook again for 5 minutes until golden and set on both sides. Remove the pan from the heat and transfer the tortilla onto a plate. Cut into wedges and serve hot.
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