Recipe for the real Spanish tortilla
Making the perfect Spanish tortilla de patatas, a world famous tapas dish that can be served in different ways, as well as a tapas dish that is quick and easy to make on your own. The recipe for this tortilla is authentic, the way grandma always makes it and it is used by many restaurants in the province of Valencia (Spain)
Nowadays, the whole of the Netherlands cooks different cultural dishes from all over the world, whether this is Chinese, Italian or Spanish it doesn’t matter. Many people love the Spanish cuisine, the tapas, the famous Paella and of course the Tortilla de patatas (tortilla made from potatoes).
Making a good tortilla usually does not work in one go, this has to be ‘practiced’ more often to get the hang of it. The ingredients for the tortilla are
- ten small sized potatoes
- Half an onion
- Coarse salt
- Four eggs
- Olive oil
The tortilla de patatas can be made in 3 short and simple steps, if you follow these steps you will be able to prepare a delicious tortilla, but of course it is important to make the tortilla with love and attention.
First of all, the potatoes must be peeled and cleaned, then it is important to cut the potatoes into round thin slices, especially not too big, and add salt in the amount you want. Also, the onion should be cut into very thin pieces, preferably as fine as possible and throw it all together.
Heat the pan and pour it full with olive oil, when it is hot, the potatoes can be thrown in, it is recommended to fry the potatoes well over a high heat for the first few minutes and then reduce the heat. After about ten to fifteen minutes, the potatoes can be drained into a round bowl, keep a little olive oil.
Now break four eggs and pour them into the bowl with potatoes, mix well. Heat the pan with a few drops of olive oil and pour the potato mixture into the pan, reduce the heat to moderate to high and then reduce the heat so that the inside can simmer well. When the torilla is ready at the bottom, the tortilla must be turned, this is also called ‘la vuelta’. Take a flat round plate, place it above the tortilla and slide the tortilla onto the plate, then the unripe side should be placed at the bottom of the pan.
After a few minutes the tortilla should be ready, nice and soft and a little moist on the inside and a beautiful golden brown and crispy on the outside.
Different types of tortillas
Making a tortilla de patatas is simple, but you can also expand it with other ingredients such as
- Bell pepper
Often these ingredients are used for special needs, it is not common to mix all these ingredients together. Spaniards therefore make a tortilla de gambas, or a tortilla de pimiento. Let’s just say something for everyone, although the regular tortilla de patatas is common.
Pincho de tortilla
This tortilla can be cut into slices, this is called a ‘pincho de tortilla’ in Spain, this is a dish that is often served in the morning in combination with toasted bread with salt and olive oil.
Bocadillo de tortilla con pimiento
The tortilla can be served hot but also cold, by placing a piece of tortilla between a baguette with bell pepper, this is also a common dish in Spain that is usually consumed in the afternoon or evening. A delicious tapa that everyone can prepare for family and friends quickly and easily.
Tortilla as a side dish
The Spanish tortilla is also excellent to combine with other dishes, for example the tortilla can be served with a piece of baguette, with meat or fish, with allioli or with a delicious salad topped with tomatoes and tuna.