Spanish tortilla recipes
Our top 3 of 27 Spanish tortilla recipes
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Tortilla
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Spanish Tortilla with Spanish Olives and Chorizo
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Delia Smith's Spanish Tortilla
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Ingredients
- 4oz onion
- 10oz small potatoes
- 3 tbsp olive oil
- 5 eggs
- salt and pepper for seasoning
Method
- 1. Slice the onion and the potatoes into small slices. Dry them with a cloth to make them as dry as possible.
- 2. Heat a pan with 2 tbsp of olive oil and add the onions and potatoes when the oil is heated. Add salt and pepper, close the lid and let them cook for 20 minutes on a low flame.
- 3. Break the eggs into a bowl and whisk them lightly. Once the onions and potatoes are cooked, add them to the eggs in the bowl.
- 4. Add the rest of the oil to the pan, return it to the fire before adding the well-mied egg-potato-onion mixture. Turn the heat down low and let it cook for 20-25 minutes.
- 5. When there is virtually no liquid left on the surface of the egg, flip the omlette carefully and put it back on the flame for another 2 minutes.
- 6. Take the pa of the heat and let it cool for 5 minutes before serving and enjoying!
Spanish Tortilla with Spanish Olives and Chorizo
by Olives_From_Spain
Views 703, Added Fri Nov 4 2011
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Add commentIngredients
- 3 large potatoes
- 1 Spanish onion
- A drizzle Spanish olive oil
- 8 large free range eggs
- 225g chorizo sausage
- 1 handful pitted Spanish green olives
- a dash salt
Method
- Peel, wash and thinly slice the potatoes and cut in half into the shape of half moons.
- Repeat this with the Spanish onion.
- Pour olive oil in a deep frying pan over a high heat - use enough oil to just cover the onion and potatoes.
- Once the oil is hot, drop in a slice of onion and this should start frying immediately. Cook the onion for around 10 minutes until golden and then add the sliced potatoes.
- Stir occasionally for at least 15 minutes, until the potatoes are soft and cooked through.
- Drain the oil from the potato and onion and mix in the egg and place in a separate dish. Let it rest for 10 minutes while you cook the chorizo and olives.
- Chop the chorizo into chunks and halve the pitted olives.
- In the same frying pan you have used to cook the potatoes use a medium heat to cook the chorizo for 1 minute, followed by the olives for just 15 seconds before adding this to the potato, onion and egg mix.
- Season and stir slowly.
- To make the tortilla place a non-stick pan over a medium heat and drizzle in a drop of olive oil.
- Pour the tortilla mix into the pan and lower the heat. After 4 minutes use a large plate to cover the pan, hold it tightly and flip the tortilla onto the plate. Slide the 'non-cooked side' of the tortilla back into the pan to cook.
- Note: if it is the first time you have flipped a tortilla, you might want to practice with the plate and an empty pan first.
- Note: Depending on the size and depth of the pan cooking time may vary.
- Tip:
- I recommend eating the tortilla when still a little runny in the middle. Each tortilla is different, after trying them different ways you’ll find the one you love the most - but this one is my favourite for sure.
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Add commentIngredients
- 4 large eggs
- 2 medium potatoes. cut into small dice
- 1 medium onion. chopped
- 1 small green pepper. de-seeded and chopped
- 50g (2oz) piece Spanish chorizo or similar sausage. cut into small dice
- 3 tablespoons olive oil
- Salt and freshly milled black pepper
Method
- Begin by heating 2 tablespoons of the oil in a frying pan, add the potatoes and cook them for 8-10 minutes (stirring them from time to time) until they're evenly
- browned. Then add the onion, pepper and sausage. Stir well and carry on cooking for another 6-8 minutes.
- Now beat the eggs and season them well with salt and pepper, and pour them into the frying pan over the vegetable mixture.
- Cook over a medium heat for 3 minutes or so, drawing the cooked egg into the centre of the pan with a palette knife and letting the liquid egg run into the gaps.
- When the omelette is firm - but still slightly moist - turn it upside down onto a plate. Then heat the remaining tablespoon of oil in the pan and slide the omelette back into the pan (other side up). Cook it for a further 3 minutes.
- You can, of course, serve this straightaway, otherwise leave to cool, cover and keep until needed. If you find the classic Spanish way of turning the omelette difficult, you can pre-heat the grill before you start and grill the top side until golden.
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