FROM-SCRATCH STOVETOP SPANISH TORTILLA FOR SMALL HOUSEHOLDS: vegetarian, wallet/diet-friendly, easy

Authentic Spanish & Onion Omelette for Small Households 

updated  October 2024 

Small Household's Spanish Potato Tortilla 

with leftover bell peppers in vinaigrette & cooked mushrooms

Unlike 67's Tortilla ESpagnol: Cheats version, this delicious Spanish savoury omelette is designed for small households.  

It's wallet-friendly and easily cooked on top of the stove - no oven necessary.

It's just the right size for 2 or even 3.  It's satisfying and not too calorific; smells and tastes of hot sunshine and Mediterranean skies.

I promise you, this home cooked version is much more tasty than anything found in the shops.  The method of prep - which can be partially or fully completed the night before - makes it an easy-peasy dish.

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

In Spanish tavernas, onions are cooked in advance and chips are deep-friend to order before being mixed into beaten eggs.  The cheat's version of this dish involves chips from the local chippie instead of fresh potatoes; the tortilla is baked instead of fried, freeing up time and energy.

For the fodmap-phobic, leave out the onions.


Feeds: 2-3 
Costs: min £2.50

You'll need a 6-7 in/15-18inch deepish rounded frying pan

Ingred:
1 small brown onion, finely chopped (opt). (If concerned about fodmaps, see Tips below) 

olive oil 

250gm/9oz new potatoes, cooked (OR 1 portion chips from your local chippie, or a good sized mug oven chips, defrosted) 
4 large eggs 

a small handful of any other cooked veg: mushrooms, peppers (opt)
olive oil (the best you can afford)
1/2 tsp salt and 1/2 tsp pepper 


Method

1. Bring a med pot of water to boil; add new potatoes, cook 10-15 mins depending on size until a sharp knife goes through without resistance or until just al dente.  Cool; peel if you like; cut into thick slices; set aside (obviously dispense with this step if using chips from the chippy)
2. If using onion, cut in small dice; generously spray frying pan with olive oil and place over med-low heat; add onions; cook until translucent but not brown.  Salt lightly and set aside.  (Steps 1&2 can be done the day before.)
3. When ready to cook & serve the omelette, heat frying pan over med-high heat with a thin layer of oil
4. Add potato slices and fry until lightly golden; set aside on greaseproof paper to soak up excess oil
5. (If using oven chips, spray lightly with olive oil and bake in the oven according to instructions.  Salt lightly and cool.) 
6. Whisk eggs lightly; add salt and plenty of pepper.  Stir in onions if using and potatoes and  other veg, if using; the potato mix should be covered by the eggs and move freely.  If not, beat another eggs and add
7. Add another light layer of oil to the pan, turn heat to med-high; pour in egg-potato mix
8. Let it settle for a few mins to develop a  crust underneath; carefully lift parts of the sides with a spatula and tilt the pan so that uncooked egg runs down to the bottom.  Continue until little liquid egg remains and the omelette can be partially lifted from the surface with an spatula to check that it is golden brown
9. Take off heat; place a plate larger than the frying pan, top side down, over the pan and CAREFULLY but swiftly turn the pan over.  The uncooked side of the omelette will slide onto the plate.
10. Slip it back into the frying pan, cooked side up, and put it back over the heat; allow the uncooked side to brown.  (Some prefer the omelette to be slightly runny in the centre; if that's you, time accordingly.)
11. When the underside of the omelette is golden, slide onto a plate
12. The tortilla can be served hot but is brilliant at room temperature or cut into wedges or squares for a picnic. It keeps in the fridge for 2 days after cooking.

Comments:

'While I love the chip version when I am in Spain, back in Blighty cooking this tortilla from scratch is exceptional.' Retired writer

Tips:  

• Fodmaps.  Replace onion with Onion infused oil: heat 1 cup extra virgin olive oil, sunflower or canola oil in small non-reactive pan until just warm to touch.  Take off heat.  Add 1/2 med red, yellow or spring onion bulbs; in large pieces for subtle onion flavour or finely chopped for potent flavour. Set aside 2 hours.  Strain through a fine-meshed sieve, ensuring no pieces of onion go through.  Refrigerate up to 3 days or freeze in an ice cube tray up to a month)
• for a meat version, scatter over a couple of handfuls sliced chorizo or ham while the first side cooks
• for a glamorous multi-layered party version of this, try Glamourous Spanish tortilla   

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.