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The Story Behind My Recipe: Spain

"Where I come from, it is a tradition to enjoy a pintxo of tortilla as a snack, especially in bars, where they offer creative varieties such as tortillas with ham, minced meat or even seafood. This seemingly humble dish, crafted from elemental ingredients, transcends its simplicity; creating a delectable omelette is an art form that demands not just skill, but a wealth of culinary wisdom passed down through generations.

 

I have vivid memories of my grandparents warmly welcoming us into their home. One thing that always stood out was the tradition of them whipping up a hearty omelette, which essentially became our go-to meal for the entire week. The kitchen would fill with the comforting smell of eggs cooking, and the clatter of pans and utensils mixed with the laughter and chatter in the background. It wasn't just about the food; it was a shared experience that somehow made those visits even more special. Their generous omelette was like a tasty link to our family roots, making each visit a blend of good food and precious moments together."

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Spanish tortilla​

Ingredients

  • 4-5 medium-sized potatoes, peeled and thinly sliced

  • 1 large onion, finely chopped

  • 6 large eggs

  • Extra virgin olive oil

  • Salt to taste

 

Procedure

  1. Heat 1 large cup of olive oil in a large frying pan over medium-high heat. Add potatoes and onion. Cook over medium-low heat until potatoes are tender but not browned, stirring occasionally. This may take about 20 minutes. 

  2. While the potatoes are cooking, whisk the eggs in a large bowl and season with salt to taste.

  3. When the potatoes are ready, drain well and add them to the bowl with the beaten eggs. 

  4. Heat 2 tablespoons of oil in a large non-stick frying pan over medium heat. Pour the potato and egg mixture into the pan.

  5. Cook the omelette over medium heat for about 2 minutes, shaking the pan slightly to prevent sticking. When the edges are set but the centre is still a little runny, it's time to flip the omelette.

  6. To flip the tortilla, place a large plate on top of the pan and turn it over. Then slide the tortilla back into the pan to cook on the other side for another 2-3 minutes.

  7. Once the tortilla is cooked on both sides, remove it from the pan and let it rest for a few minutes before cutting into portions.

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