Tortilla (Spanish omelette) is a typical dish in Spain, which is often served as tapas at various bars. It’s pretty easy to make as well so let’s get started!
- 5 potatoes
- 6 eggs
- 1 broccoli
- 1 onion
- Ground black pepper
- Virgen olive oil
Serves: 6 tapas
- Crush four cloves of garlic.
- Chop the onion into small cubes.
- Cut the broccoli into small florets.
- Skin five potatoes. Slice and cube them.
- Beat six eggs with a few spoonful of milk, a sprinkle of oregano, basil, and ground black pepper.
- Heat some oil and add the crushed garlic when the oil’s ready
- Fry the chopped onion.
- Add those florets of broccoli when the onion turns transparent. Mix them well.
- Add some water in order to well cook the broccoli.
- Leave the pan covered for a minute or so.
- Stir the mixture continuously.
- Add the potato slices and cubes bit by bit to make it easier to fry them.
- Add a little bit more oil.
- Cover the pan once again for a while.
- Lower the heat while we keep on stirring the content until almost all the potatoes are cooked.
- Add the beaten eggs and cover the pan for around three minutes.
- Make sure the tortilla doesn’t stick to the pan by using a spatula.
- Cover the pan with a big enough plate and turn the tortilla upside-down.
- Heat a little bit of oil.
- Fry the other side of the tortilla until it turns golden brown, which takes around two to three minutes.
- Shape the tortilla by the spatula so that it looks prettier.
- Start plating once the tortilla is done by placing it directly onto a plate or on top of some kitchen paper towels to absorb the remaining bits of oil.
- Serve it with salad, bread, or other delicious tapas.
*There’re lots of different kinds of potatoes that you can use to make tortilla. Besides, if you don’t fancy broccoli nor onion, it doesn’t really matter since you may use a variety of substitutions, for example, Spanish sausages, sweet peppers, mushrooms, spinach, etc.