I first tried tortilla in a tapas bar in Granada when I did a tour of Southern Spain a few years ago when living in London, UK. I’ve wanted to try cooking it ever since. My first attempt was a few months ago when I hosted a BBQ and needed a yummy filling vegetarian option for my friend, Justine. This is my second attempt at it, and it was just as easy and yummy as the first time.
Please ignore my dirty stove top above! This dish involves a bit of chopping, and then putting everything into the one pan to cook together and for such few ingredients it is so so tasty!
Make sure to use a non-stick frying pan as it’s easier to then slide out onto a plate once cooked. This also stayed nice and warm in the pan, covered with aluminum foil for 30 minutes.
500g potatoes, slice thinly (no need to peel them, I just cut off the unattractive bits)
60ml (1/4 cup) olive oil
1/2 large brown onion, sliced thinly
4 garlic cloves, finely diced
2 tbs fresh parsley, finely chopped
Put the sliced potatoes into a saucepan and cover with water. Bring to the boil on a high heat and boil for 5 minutes. Drain them and set aside.
In a deep-sided non-stick fry pan heat the oil over a medium heat. Add the onion and garlic and cook, stirring, until the onion is translucent and the garlic no longer has its raw garlic smell, around 8 minutes).
Add the potatoes and parsley to the pan the stir the ingredients to combine, being careful not to break up the potato too much. Press the potato into a layer in the pan.
Whisk the egg with some salt and pepper and pour evenly over the potatoes. Cover with either a lid or aluminum foil and cook over a low-medium heat for 20 minutes. By this time the eggs should be set. You can then either leave this in its pan covered or serve straight away.