Tortilla Espanol
- Big Eyes
- Mar 12, 2017
- 2 min read
Updated: Jan 4, 2021
I'm pretty sure this has a proper name but I can't remember it and besides, I like saying 'Espanol' with an accent. It's like a potato quiche with an 'Espanol' flare.
It's great as a side or a meal on its own with a side of salad. I make this for when invited to a BBQ, or if going to a picnic. You can serve it hot, cold, or warm, it goes with light and dark meat and you can make it vegetarian.
This serves 10 people (as a side) and takes about an hour to prepare.
Ingredients
700g ruby rose or royal blue potatoes
4 Tbs olive oil
1 brown onion finely sliced
5 eggs
3 Tbs finely grated Parmesan or Manchego
1 small handful baby spinach leaves, roughly shredded
Salt and pepper to taste
Saffron Aoili
4 Tbs good quality mayo
1/4 tsp saffron threads, soaked in 1/4 boiling water
2 garlic cloves, crushed
1/2 lemon, juiced
Method
Boil water in a pot. Meanwhile, slice the potatoes into 4 mm thick slices. Cook these in the boiling water for 10-15 minutes, until tender then drain (See picture).
Saute onion with 1 Tbs oil in a pan until golden and set aside to cool.
In a large bowl, whisk the eggs and stir in the cheese, onion, spinach. Season and finally add the potatoes (see picture).
Heat a fry pan (25 cm in diameter) on high, add the remaining 3 Tbs oil and then pour in the mixture, spreading it evenly to cover the base of the pan. Lower the heat to medium and cook for 5-7 minutes until the bottom is golden brown and the mixture looks set. Shake the pan frequently once set to prevent the mixture from sticking (See picture).
Place a plate over the top of the pan and invert the omelette away from you. Slide the omelette back into the pan, on its uncooked side and cook for another 7 minutes or until set and golden on the bottom (See picture).
Slide the tortilla on a serving plate. Let it stand for 5-10 minutes before slicing and serve with saffron aioli.
Tips
You can use smoked salmon, sliced prosciutto or even sliced semi sun-dried tomatoes if you want to spice this up.
Stir ingredients into the egg mixture carefully to not break the potatoes up too much. You want it to still be in slices.
To get the most out of saffron, grind it and soak it in a very, very small amount of boiling water. You'll get more colour and flavour this way than using it whole.
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