Quick Recipes and Easy

Making a Perfect Spanish Tortilla

Mexican and Spanish Tortillas are not to be confused as they are two very
different dishes. Likewise this Spanish omelete is only a distant cousin
to the French omelette as it is not folded but is quite thick and flat and normally
contains potato and sometimes bits of meat or other vegetables. Traditionally
the Spanish tortilla was taken by the peasants into the fields where it was eaten cold
between two slices of homemade bread covered in
olive oil.

It is often served in slices, again cold, in tapas bars. But it can
equally well be loved hot with a side salad and some crispy bread and as
such is an vital part of the health giving
Mediterranean diet.

The success of making a Spanish Tortilla lies in the turning of the
omelette and cooking it on both sides. For this I use a specially
designed wooden platter with a knob handle, rather reminiscent of a
saucepan lid, which I bought in Spain. But provided the first
side is well cooked an ordinary dinner plate will suffice. For a 4
egg Spanish Tortilla use an 8″ (20cm) frying pan or smaller,so that
it comes out excellent and thick. It goes without saying that
olive oil should be used to cook it in.

Basic Spanish Tortilla.

Ingredients:

I kilo potatoes

4-5 eggs

3 Tbs. chopped onion ( optional )

half tsp. salt.

50 ml. Olive oil

Either dice or slice the peeled potatoes. Heat the oil until very hot then
add the potatoes and onions, if desired. Stir to completly cover in oil
and seal them. Reduce heat slightly and continue stirring and cooking,
without browning, for about 15 minutes. Using the edge of a metal spatula
keep cutting into the potatoes, dicing them whilst they cook. When quite tender
drain off the oil into a heat proof dish and place the potatoes in a bowl.Beat the eggs and salt
together well, then stir into the potatoes and mix well.

Return the oil to the pan and reheat.Pour in the egg and potato mixture,
let it set on the bottom then turn down the heat and cook slowly so it
doesn’t brown too quick. Run your spatula around the edge of the pan to stop
it sticking and shake the pan frequently to keep it loose. When the bottom
is cooked place a plate over the frying pan and turn your Spanish tortilla
onto it, then return to the pan, uncooked side down and continue cooking for
a further 5 minutes or so. Serves 2 as a main dish or 4-6 as an appetizer or
first course.

Spanish Tortilla with Spinach.

This is a lovely healthy variation on the tradtional dish.

Ingredients:

6 Tbs. cooked spinach

2 tsps. finely choped onion

2 eggs beaten

salt and pepper

grated cheese

1 Tbs. olive oil

Drain the spinach well and chop finely, mix with the onion, salt,pepper
and beaten egg. Heat the oil in a small pan and pour in the mixture.
Cook and turn as per the traditional Spanish tortilla and sprinkle
with grated cheese just prior to serving.

Spanish Tortilla with Asparagus.

Ingredients:

400 grams potaoes

100 grams cooked asparagus tips

1 onion thinly sliced

1 Tbs. chopped parsley

50 ml. olive oil

half tsp. salt

100 grams brown breadcrumbs

6 eggs beaten

Dice the potaoes and cook with the onion in 2 tbs. olive oil, as per the
basic recipe. When tender stir in the breadcrumbs and asparagus. Fry all
for a few minutes. Mix together the eggs, parsley and salt.Add remaining
oil to the pan, heat through then add egg mixture and cook and turn as for
the basic Spanish tortilla recipe.
Serves 6 as a starter.

Spanish Tortilla with Prawns.

Ingredients:

6 prawns, cooked, peeled and chopped

2 eggs

1Tbs.finely chopped parsley

salt and pepper

2 Tbs. olive oil

Add the chopped prawms to the well beaten eggs. Season with the salt, pepper
and parsley. Heat the oil well and then cook and turn as above.

Article submitted by
Ruth Polak the owner of costadelsol-vacationrentals.com” title=” costadelsol-vacationrentals.com” target=”_blank costadelsol-vacationrentals.com. A web site specializing in holiday villas and
apartments on the Costa del Sol and in Rural Andalucia. You will also
find lots of information about Spain and Andalucia, in particular.

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