Today, I am cooking a tortilla the Spanish way, and I posted a story on my Instagram like always hahah. So here we are with the recipe on my blog since I did last time a food category 💜
This is a simple and delicious Spanish Tortilla de Patatas that can be made from traditional potatoes, or it can be replaced with rutabaga to reduce the carbohydrate content. It is very suitable as part of Spanish tapas, and can also be used for picnics or parties. Multifunctional, comfortable, etc. I like to have it for lunch or dinner.
What is a Tortilla de Patatas:
You can see Spanish tortillas or Mexican tortillas in every bar and cafe in Spain. For those who are not familiar, this is an omelet, a Spanish frittata, usually made with potatoes and onions. Some will be relatively “normal” in size, while others maybe 3 inches thick (if you are wondering, there are some special double-sided pots that might help, but some tricks are still needed).
I go every year to Spain since it’s like 30min away from my city in the boat. When we go with family we usually choose snacks, but for lunch, it’s the quickest and easiest thing to cook when you want to run to the beach after.
- 10 potatoes
- 6 eggs
- 1/2 onion (make the past in the chopper if you don’t like the feeling of eating them as I do, but it’s super important for the taste).
- Basil Chives
- Salt and pepper
So, I start with adding everything -apart from the potatoes- in a bowl, and I mix well, while I marinated my potatoes in water for 30 minutes, which I cut into small pieces and cook in oil. Once they are cooked, I put them in a bowl to dry them out of the oil, I reduce the amount of oil in my frying pan and I put it back in, add my mixture and let it cook for 5 min. Using a plate, I turn over and cook the other side for 5 min.
And voilà, it’s ready to serve. Bon appétit 🍴😍
It’s time to say goodbye. I hope you enjoyed this recipe.
See you soon💕