The tortilla española is a dish that I first had while in
England. On our last day we visited a lovely outdoor market in Camden and we ordered some tortilla española from a stand in the market for our lunch on the train back to Preston. I got this recipe from a really great blog, you can find that post
here.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsQZxnkSWPDCYv1PVMu-w8B8eMuXsj2CqR0JeHa3j5mKaF8Wr3fp6bd5xoL7hAbUar8XMMVurK4lGVM6f16urxwn9knbiqgBaUkwxWmZ9c3rOfQEG04KmZH7UWY3l7zraf9_D6NSwFXY/s320/IMG_9514.JPG) |
The tortilla española from Camden Market. |
Ingredients:
-1 cup + 2 tbsp olive oil
-1 large yellow onion, thinly sliced
-2 lbs Yukon gold or russet potatoes, cut into 1/8-inch thick coins
-6 eggs
-1½ tsp salt
-chopped chives for garnish (optional)
Cut the onion into slices and cook in 1 cup of oil in a 12 inch pan for 5 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFqXxJyeSf-2qPu66v5oOV4YmryQ2fmeoFKDbU-32CtI_pBvN2zMgQhSVDrGvJ5_W9WIkcaozdhrKYozFnR17ZtBImJg3fUSBaW5xUeYfx7FSGFdb8BgcQSmEUY86Bnj67aDeeYQBIzs/s320/IMG_0232.JPG) |
Add the potatoes to the oil and cook for 20 minutes. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrY47b9iWlaRrlp1zYtEZRaySD35b9OB-rDsk5tZbX1x3FLtTy9w3-0X9ROIWHDxzvA-WSM7MOorEkQC2lyiYKi2AeZdg5vOzrBNJK4hjXA5aUBPQGCzKok4rS-1klwIyO2NBZFpxiluE/s320/IMG_0230.JPG) |
Whisk together six eggs and the salt in a large bowl. Using a slotted spoon, spoon the potatoes/onions into the bowl
with the eggs. |
Cover the inside of a 9 inch pan with cooking oil, heat on medium.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx00Jb5cJ9-cWN14Hv_MS-jOspBkkPrmZdnG6KWfLygJv_4TULcO2nOAEToeS9MaWkwg_sbT3C8ak7Weufoq6gD_FG5feQyxpWSJBwDnm1lMqd9cnP7vt1N_ibnyQiRcPJY2WPvc-4THs/s320/IMG_0233.JPG) |
Pour the egg, onion potato mixture into the pan, cook for 7-10 minutes over medium-low heat. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHvWWJ6VzjXGQGdBMxDW2bEMtCGFJISqMkCBkPRV-jfbwYyWFKzXVrk_uQG6AHLJNFQliQhvkAQ-FPgV1aruJKEy4BJ9fBAo2wBFtL0XUZDoNB9EYmTtIUmzN9aS79TusG2CPO6Zs0-A/s320/IMG_0238.JPG) |
Flip the tortilla española onto a cutting board. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1qLUbcidYhxFoDYkkU42ZKtkXFogAyY4g_POf0FU8FaRGhbWCk1Jl2yWFdM5N4wbEW25N-S39lBqkNOsmwLp67k3zczst7jveNCZSs5YtzR2wEwkQD3Ub5GV6qa8NiCOqLvk819ujLc/s320/IMG_0239.JPG) |
Be careful, it's hot. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYqGLRAK-IR3hyr1xjjqOPCPE0fa4uzp-wtFbRbQ_KJTK00QZBfqPAh-K4q2Y_EFtNQn6b_hsjpXiKLRF66oHA9aTHc0zwhVilhyFN5YmE0j6LbMMgREyif2ClCn3JvptnBtXwLLVdaQ/s320/IMG_0240.JPG) |
Slide the uncooked side back into the pan. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmtE-tToVkTXRJSQ9WqP71DEIy7nPy3dxeY92sDPMHP_hrP4hAItAlm_swrrd8_Ta3_G6kwlxS_WTG4BAnsmMknn9NGIvGWL6IkSLiM2GbSkX09OKFBDczjO1JYBbuprqtCssrA2V4bI/s320/IMG_0242.JPG) |
Cook that side for 5-6 minutes. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvCscRdSYVlIYHmWt2hk-NOIH4v0X9Ruqa2FBDHt_aRDsbyLcbPJgny9h5v3y0whi8rXjLN4pOvsM4ilKh12bfm4IqqXHbGHPx8trkA2iBgWYFwDyq_pk5kl24hyK2IrB24IizrgMtpU/s320/IMG_0246.JPG) |
Remove from the pan and let rest for 10 minutes. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJiKjuLveDcgCW03fO4pCdnKbTioQtOT4FHigmiSAq7L2klkwl5Ivo2xw6z7eLMVMjNOcwr07gIldfDsKua5K50haJPROsfRDGy56F__80xAU2whRu6KUQxBiqxPnTPHhLZm6nnbDHdtc/s320/IMG_0247.JPG) |
Top with chives for garnish. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFogUj5hiTeaHe9dcXDfmzrT0witG1AYH4q7rjEEXG3uB6P-E4LCgEq353TnwR_t8QQlwvqGU1tsJF1joZ3rK7W1Xuwk7BWqETubvVpBOv2uCeY_gPyi9MB_DeFAzpdD_oi12uBVXG6Fo/s320/IMG_0249.JPG) |
Slice and serve. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrrcUEcJu19MN7gRKbvVqstVhI2G5Vgr13ciUBDpzgFBEoDiSV1ZSnEjQOOiu9P9HMbVy6WhAXSvb4If3ijw0blEjKEmDOF1_9XkGUbj5Ei29_qW1tnNnZf90EJFURaRwyYDOHitKiKk/s320/IMG_0250.JPG) |
Eat hot or cold. |
This was so easy to make and it lived up to the standard of what Becky and I had at Camden Market while in England. Mine wasn't as thick as that one, but it could easily be made with more eggs. I was planning on eating this for breakfast tomorrow but we finished the entire thing in one sitting. J. has already made a request for this to be made again. This recipe is a keeper.
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