• chefalisonbiebs

Spanish Tortilla

Tortilla de patatas, Spanish tortilla, or in English, Spanish omelette is a traditional dish from Spain consisting of eggs, potatoes, and often onion. I have also added Idiazabal cheese, a pressed cheese made from unpasteurized sheep milk from the Basque region in Spain.

For this recipe, I will show you how to make this delicious dish (video), usually served at room temperature as a tapa. I served my Spanish tortilla with a side of piquillo pepper and tomato salad. Happy cooking.


Yield: serves 2–4 people

Prep time: 30 minutes

Cook time: 45 minutes


Spanish tortilla

1 yellow onion, julienned (1 cup)

2 Yukon gold potatoes, peeled and chopped (1 cup)

½ cup canola oil

4 eggs

3 oz Idiazabal cheese, grated

Salt and fresh ground black pepper


Salad

¾ cup cherry tomatoes, chopped

2–3 piquillo peppers, sliced

½ cup cilantro, leaves

Drizzle of good quality olive oil


For the tortilla

  • Place the onions and potatoes into a small, non-stick frying pan, pour the oil over top and heat on medium.

  • Cook until the potatoes are soft, about 20 minutes.

  • Turn the heat off, remove the potatoes and onions from the pan and place them into a mixing bowl. Reserve the oil in a separate container.

  • Mix the eggs, grated cheese, and pinch of salt and pepper to the potatoes and onions.

  • Add 1 tablespoon of the oil back into the small frying pan and heat on medium.

  • Pour the egg mixture into the pan and let this cook for about 5 minutes, do not stir.

  • Place a plate over the pan, flip the tortilla over, and then pour it back into the frying pan to cook the other side.

  • Cook for about 5 minutes, just to set the eggs. The tortilla should be slightly soft inside and set on the outside. Slide the tortilla out of the pan and onto a serving plate.

Finishing the plate

  • Mix the ingredients for the salad in a mixing bowl.

  • Serve a slice of the tortilla with a little of the salad and enjoy.

©chefalisonbiebs


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