Easy Spanish tortilla

If you’re looking for something hassle-free to make in the hectic time around Christmas, try this easy tortilla recipe, which was given to me by Catalan friend, Kiki. It’s a great tapas or party recipe, especially if you cut the tortilla into small squares and add toothpicks.

Everyone in Spain has their own method for making tortillas and some may feel it’s sacrilege to use a microwave for the potatoes instead of frying them, but this recipe using considerably less oil, so is healthier and also less hassle. While the potatoes are cooking in the microwave you’re free to grill some red peppers to make the perfect tapas accompaniment: pimientos asados. 

This tortilla is also incredibly cheap; depending on where you buy the ingredients, it costs around £2.50-3.00 to make.

Ingredients

800g unpeeled waxy potatoes (such as Charlotte)

6 free-range eggs

8 tbsp olive oil

salt

Method

1 Cut the potatoes in halves or quarters lengthways (depending on their size) and then slice, so you have slices as thick as a £1 coin. As you cut them, put them in a bowl of water.

2 Drain them in a colander and put them in a microwaveable bowl and mix with 3 tbsp of olive oil, then cover with a plate.

3 Put in the microwave for 7 minutes. Meanwhile, beat the 6 eggs in a separate large bowl and add 6 pinches of salt.

4 Drain the potatoes, then return them to the bowl with another 3 tbsp of olive oil, before putting them back in the microwave for 8 minutes.

5 Check the potatoes; they should be slightly soft around the edges. If they are still a bit hard, put them on for another 2-5 minutes. Put a smallish non stick deep frying pan on a medium-high heat with 1 tbsp of olive oil.

6 Drain the potatoes when they’re done, then mix in with the eggs.

7 When the pan is hot, add the egg and potato mix. It’s important at this stage to have the pan hot enough to seal the egg but once they’re in, turn down to a low-medium heat.

8 Depending on how hot your hob is, it should take around 8 mins to cook on the first side. You can tell when it’s done by the smell (once you’ve got some experience!) of cooked but not burnt egg, or you can flip the pan on to a plate to get the tortilla out. If it’s still pale, pop the pan back over the tortilla and flip it round again and put the pan back on the heat.

9 If it is done, put 1 tbsp of oil in the pan again and heat. Then carefully slide the tortilla off the plate and into the pan to cook the other side, for about 7 mins this time, again on a medium-low heat. Again, you can check if it’s done by flipping it on to a plate.

10 Cut it into eights, or small squares (see photo below) with toothpicks for easy sharing.

As this tortilla is perfect for lunchboxes, for both kids and adults, I’m entering it for this month’s Tea Time Treats, organised by Lavender and Lovage and The Hedgecombers, hosted by Janie, with the theme packed lunches.