The tortilla in this recipe is of the Spanish origin, not to be confused with the Mexican variety which shares the same name, meaning a round cake.
The basic Spanish tortilla is made from potato and eggs as a thick omelette, served as a snack or tapa. This recipe works really well served with Mexican beans.
- 340g waxy potatoes
- 1 tablespoon vegetable (rapeseed) oil
- 3 eggs
- Pinch of salt
- Ground black pepper to taste
- Chopping board
- Frying pan with lid
- Kitchen scales
- Medium bowl
- Non-stick frying pan
- Normal plate
- Vegetable peeler
- Wooden spoon
- Peel the potatoes and cut into roughly 1 cm dice
- In the frying pan, heat 1 tablespoon of oil and add the potatoes
- Turn the heat to low, place the lid on the pan and cook for around 15 minutes until the potato pieces are tender
- Give the pan a shake now and then to make sure the potato doesn't stick
- While the potatoes are cooking, beat the eggs in a bowl and add a pinch of salt and ground pepper
- Once the potatoes are cooked, tip them into the egg mixture and stir well
- Using a piece of kitchen paper, wipe out the frying pan then add and heat the rest of the oil
- Poor in the egg and potato mixture and cook on low until the edges are set and its golden brown underneath
- Place a large plate face side dowm onto the frying pan and while holding the plate firmly on top turn over so that the tortilla is now upsidedown on the plate
- Place the frying pan back on the heat and slide the tortilla carefully into the pan to cook for 2-3 minutes until cooked all the way through
Nutrition per serving portion (serves 4)
Each portion provides on average
Energy699kj 167kcal 8.35%
Eggs are a great source of protein which is important for many functions in the body. Protein also helps to keep us feeling fuller for longer.
Important Vitamins & Minerals
Eggs are also a source of many important vitamins and minerals, such as vitamins D, A and B-6. They are also a source of iron and magnesium.