Today we present a classic recipe from Spain – the Spanish tortilla. Unlike the tortillas made from wheat flour that are used to make delicious burritos and wraps, this delicacy is completely gluten-free. The classic Spanish dish consists of potatoes, onions and eggs and is really quick to prepare.
Such an omelette from traditional Spanish cuisine can be served hot or cold and offers the opportunity to use any leftover ingredients in the fridge. Simply add leftover vegetables, crumbled or grated cheese, red peppers or cooked sausage to enhance the dish. You can experiment with it according to your preferences.
Ingredients:
300 g waxy potatoes
1 onion
olive oil
5 large eggs
Salt
black pepper
Oregano (optional)
Basil (optional)
Chili flakes (optional)
Preparation:
Peel the potatoes with a peeler and carefully cut them into thin slices. Place the potato slices on kitchen paper to absorb the excess liquid.
Peel the onion and chop finely. Heat 2 tablespoons of olive oil for frying in a small skillet over medium-high heat, then add the onion and potatoes to the skillet. Add a little more olive oil for extra flavor.
Reduce the heat to low and fry the onion and potato slices until golden brown. Then carefully turn and fry on the other side. Try not to stir too much or the potatoes will break apart.
Place the eggs in a bowl, season with a pinch of salt and black pepper and beat with a fork.
Remove the cooked potatoes and onion from the heat and place in a bowl. Pour beaten eggs over it and stir everything gently.
Return the mixture to the pan and cook on low heat for about 25-30 minutes.
Then carefully turn the Spanish tortilla with a spatula and cook on the other side for another 5 minutes or until done.
Place the finished tortilla on a serving board and cut into wedges. If desired, sprinkle with salt, black pepper, oregano, basil or chili flakes. Enjoy the dish hot or cold as desired.
