Tortilla Española

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.

The tortilla española from Camden Market.
-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.

Add the potatoes to the oil and cook for 20 minutes.
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.
Pour the egg, onion potato mixture into the pan, cook for 7-10 minutes over medium-low heat.

Flip the tortilla española onto a cutting board.
Be careful, it's hot.
Slide the uncooked side back into the pan.
Cook that side for 5-6 minutes.
Remove from the pan and let rest for 10 minutes.
Top with chives for garnish.
Slice and serve.
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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