When in Spain, you will probably get a chance to enjoy tapas, small plates with different foods. One of the traditional dishes is tortilla Española or tortilla de patatas. It’s a very simple dish with many variations. This recipe for tortilla de patatas is our tried and trusted version, and I often add chorizo for extra flavour. However, since chorizo can be greasy, I advise to partially cook and drain the excess oil first. If you want to make it look more gourmet, you can also sprinkle the tortilla with some finely chopped parsley.
Ingredients
2 potatoes, peeled
1/2 small onion, chopped
70g chorizo cut in small pieces (optional)
4 eggs
Salt and pepper to taste
1 Tbsp Oil
Instructions
First, cut potatoes in thin slices about 2 cm square.
Next, in a small bowl, beat the eggs and add salt and pepper
Heat oil in a small frying pan over medium heat. Add onions and potatoes and sauté for about 20 minutes, stirring occasionally. The potatoes should become soft, and the onions slightly browned. Add the eggs (and chorizo). Tilt the pan to make sure the mixture is evenly spread. Cover with foil and cook about 5 minutes or until most of the egg is no longer liquid. Carefully flip the tortilla over – I usually transfer the tortilla cooked side down onto a plate. Then I put the pan over the plate and flip the plate over. Cook for another 3 minutes, covered loosely with foil.
Ready to serve!
Optional: Before using the chorizo, microwave the pieces of chorizo for 45 seconds, on a paper towel to remove excess oil
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