TANTALISING CHEAT'S TORTILLA ESPAGNOL, Vegetarian Picnic Food

SPANISH OMELETTE: VEGETARIAN FOOD FOR A PICNIC 

updated  July 2021

Made-from scratch Spanish Potato Onion Tortilla but there is a cheat's version!

Tortilla Espagnol is not, as I once thought, something wrapped in a thin flour pancake.  It is a delicious savoury omelette, wonderfully satisfying and redolent of hot thyme-scented air and clear Mediterranean skies.

These are everywhere in the shops now but I promise you, the home cooked version is much more tasty and is good the day after.  The method of preparation in this recipe makes it an easy-peasy dish.

The recipe calls for a reasonable amount of oil but it is unsaturated.  Dieters should wait for a Blow-out day for this treat or restrict portions. 

In Spanish tavernas, the onions are prepared in advance.   Chips are deep-friend to order before being mixed into the egg and onion.  This method, or one using oven-baked chips (fewer calories!) means the cook is not sweating over a hot stove waiting for potatoes to cook.  Baking the tortilla rather than frying and flipping also frees up time and energy.

If you want an authentic version of this delicious and popular dish using raw potatoes, see below.

Feeds: 4-6
Costs: min £2.50

You'll need a 22 cm/8 inch round pan,  lined with greaseproof paper.  

Ingred:
1 large Spanish or 2 medium brown onions (225 gm)
1 large portion of chips from your local chippie, or 1 1/2 mugs oven chips, defrosted (400 gm)
6 -8 extra large eggs
1 red pepper in cm strips (opt)
3 oz/85 grams soft goat cheese (opt)
olive oil (the best you can afford)
1- 1 1/2 tsp salt and 1-1/2 tsp pepper 


Method:

1. Heat oven to 180c, 350f, gas 4.  Cut a piece of greaseproof paper to fit the bottom of the baking pan.  
2. Chop the onion in small dice and sweat in 1-2 tbsp of good olive oil over med-low heat until translucent and cooked through.  Don't let the onions brown.  When done, salt lightly and cool.  (This step can be done the day before.)
3. If using oven chips, spray lightly with olive oil and bake in the oven according to instructions.  Salt lightly and cool.  
4. Put the tortilla pan, without the paper, in the oven
5. Whisk eggs; add  1/2 - 1 1/2 tsp salt and plenty of pepper.  
6. Add cooled onions and potatoes and stir well  The egg should cover the potatoes and onions and allow them to move freely.  If not, beat another couple of eggs and add.  
7. Remove pan from oven with oven gloves. Add greaseproof paper.  Pour in enough olive oil to create a thin film on the bottom.   
8. Pour in egg-potato-onion mix.  If using peppers, arrange in a pretty pattern.  If using cheese cover the surface.  Press both down slightly with a spoon.
9. Bake 25-35 minutes or until slightly wobbly in the middle, poke a small sharp knife near the centre to check the tortilla is cooked.  It will continue cooking out of the oven. 
10. This can be served hot but is brilliant at room temperature or at a picnic.  Keeps in the fridge for 2 days after cooking.

Tips:

• for a glamorous multi-layered version of this, try Glamourous Spanish tortilla
• If cooking potatoes from scratch, slice 1 1/2 baking potatoes thinly. Heat a wide-bottomed pan to med-high, add 1-2 tbsp of olive oil and a couple of tablespoons water. Add potatoes; cover, stirring now and again to prevent catching.  It could take 10-20 mins or longer, depending on your pan, until the potatoes are cooked through
• if you're on holiday, supermarket pre-prepared onions are acceptable.    
• For a meat version, add a couple of handfuls sliced chorizo or ham 

This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.