Spanish Tortilla

2 Sep

No tapas table would be complete without the humble tortilla. Traditionally it’s a very simple dish, with potatoes, parsley, eggs, some onion and a bit of salt and pepper. It’s a super cheap meal and tradition has it that it used to be made by peasants to take with them for their lunch with a wedge of bread and a drizzle of olive oil. Nice alternative to a cheese and pickle sarnie! My only gripe with tortilla is that sometimes it can taste a bit bland; PD experimented a bit with quantities and flavours when we were away and added pancetta and garlic, which really supercharged the taste.

Recipe (for two, plus left overs)

          • 6 eggs, whisked together with a fork
          • 1 large potato (or several new potatoes), peeled and thinly sliced
          • Big handful of parsley, washed and chopped
          • 4-5 pancetta rashers
          • Salt and pepper
          • 1 clove garlic, finely chopped
          • 1 onion, finely sliced


Preheat grill to a med-high setting. 

1. With a little olive oil, fry the potatoes on a med-low heat until they begin to soften and cook through. They’ll turn a bit more translucent, which will be a good sign they’re softening up.

2. In a separate pan, fry up the garlic and the onion until soft but not brown. Add this to the potatoes, and add the parsley to the same pan with a good twist of salt and pepper. Fry up the pancetta gently, until it’s just done (it’s going to go under the grill so you don’t want it too well done!).

3. Add the eggs to the pan with the potatoes, onions, garlic and parsley. Don’t disturb it too much – just make sure that the egg has wriggled through into all of the little spaces. The heat needs to be around medium – enough to cook the eggs through the middle, but not too much that it begins to scorch the bottom of the tortilla. Cook for about 15 minutes.

4. Arrange the pancetta over the top of the tortilla in the pan and place beneath the grill and cook for a further 5-15 minutes (depending on your grill). Keep an eye on it; it’s done when it’s nice and puffed up, slightly browned and no longer wobbly in the middle.

5. Place a big chopping board over the top of the pan, and flip over. The tortilla should come out perfectly! Sprinkle over a little parsley and serve straight away. Left overs can be eaten cold later!

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2 Responses to “Spanish Tortilla”

  1. explodyfull September 2, 2012 at 10:19 am #

    I am making some tortilla right now! i am using a slightly different recipe where you do it all on the stove and flip it. But I just realised I don’t have any plates big enough..oops!

  2. sybaritica September 3, 2012 at 9:53 pm #

    Very nicely cooked!

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