Every time I go to Spain I see Spanish Tortilla sold in almost every eating place, from the massive 6cm high tortilla to the single portion ones, but for, there is always a Spanish Tortilla wherever you go in Spain.
And why not sell these to the bucket full, Spanish Tortilla is an absolut versatile dish! You can eat it hot or cold, eat it in or eat it out, cook it with meats or cook it without. It has endless possibilities and endless flavour combinations. I reckon you can be doing one Spanish Tortilla Recipe per day and still have years of flavour combinations, this is how versatile this dish is!
But for this post I will be sticking to the traditional recipe, or as I call it, the base point, as from this you can add anything and everything to make your tortilla unique.
I’m also baking the dish in a muffin tin rather than cooking it in a pan in the hob, why? Is quicker, you can divided in equal portions great if you’re making them for a party and why not?
PRINT THE RECIPE
- 1 Kg of red skin potatoes
- 1 medium/large onion
- 1/2 green bell pepper
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 5 Free range eggs
- Olive oil
- Black pepper
Cut the potatoes, peppers and onion in small squares
In a deep pan place 1 cup of olive oil
Once the oil is hot add the potatoes, peppers and onion and toss everything together well
Leave to cook approx 20/25 minutes or until the potatoes are soft all the through but still whole. Toss the vegetables regularly so everything cooks at the same time
Once the potatoes are cooked leave to cool
In the meantime beat the eggs and season with salt and pepper
Add the cooled potatoes and toss everything until the mix is smooth and in some respect "liquid" (Please see video below).
In a well buttered muffin tin or baking tray add the mix and place in a preheated oven at 180 degrees Celsius for 20 minutes approx. (If the tortilla thickness is to high you will need to leave for longer.
The last 5 minutes of the baking time change the oven setting to "Grill" so it cooks the top part.
Once the omelette has cooked remove from the oven and leave to cool before removing from the muffin tins or baking tray.
Serve cold or hot!
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