Tortilla Espanola

First time in my life when I’ve tasted tortilla I was on a ferryboat on my way to Ibiza. I remember it was a big “bocadillo con tortilla”, a tortilla sandwich. I liked it so much that I could not resist and ate three of them.

Later, I’ve discovered that there are actually many forms of tortilla, some of them with a thicker texture and other thinner and softer. However, this traditional Spanish omelette always consists of potatoes, eggs, onion, salt, and pepper, being the most common dish in the country.

Although they say tortilla is very easy to prepare, I’ve always had a problem in cooking it, never managed to bake it properly in the middle, I wonder why.

The recipe goes like this:

Cut the potatoes into thick slices and fry them in a pan with a little olive oil until soft, not brown. Next step – drain the potatoes and mix them lightly with the chopped onions and the raw beaten eggs. Put the mixture back in the pan (preferably a ceramic, lid-like utensil), let it fry first on one side for a few minutes, and then flip it over with the help of a plate and let it fry on its other side.

Simple as ABC! Let me know if you succeed!