My colleague Ernesto has kindly allowed me to share his grandma’s secret tortilla recipe in the blog. Lauren (my other colleague who is also learning Spanish) and I are going to make tortilla using this recipe to see who makes the best tortilla. She doesn’t like onions, so her version would be a bit different to this one though. I’ll post about our tortillas after we make them!
- 3 big potatoes – Maris Piper or some tasty type like it.
- One big onion
- 8 medium size eggs
- Mild olive oil or vegetable oil
- A teaspoon of salt
Cut the potatoes into very small pieces like half a domino piece, and fry them in very hot oil until they are golden and soft but not hard and dry on the outside. Deep frying works best. While frying the potatoes, cook the onion in a separate pan until they start to caramelise, but don’t get to that point, just until they get clearer.
In a bowl, mix the eight eggs (you can remove one or two yolks and add one or two more whites instead if preferred) with the salt and stir until well mixed. Add the onion and the potatoes into the eggs when ready. It should mix well and there should be enough egg mixed for all the potatoes.
Put a frying pan on a stove with a bit of oil (you should have a flat plate/platter big enough to place it on top of the pan to turn the tortilla around).
When very hot, add the mix and make sure the potatoes and eggs are evenly spread and the top is left flat. Leave it on high for around 30 seconds to seal the outer edge of the tortilla and then leave at very low heat for around 5-7 minutes. After this, take the pan away from the stove, grab the plate/platter you are going to use to turn the tortilla and leave the stove at high heat again, and ready to seal the other side of the tortilla.
Place the plate/platter on the pan, quickly turn it upside down and very quickly let the tortilla slide from the plate/platter back into the pan and place it again in the high heat stove. This should be done very quickly to avoid spillage and so the raw side seals fast as well. Leave the pan on high heat for around 30 seconds and at low heat for 3-7 minutes, depending on how well-cooked you like the eggs.