Spanish Potato Tortilla

Spanish Potato Tortilla | The Organic Place

A simple lunch or dinner on these hot days is always a good idea, and nothing is simpler than a quick tortilla.

With such simple ingredients in a dish, you really want them to be quality to help bring out the flavour. Fortunately we source some of the best organic Dutch Cream in the country, sending this tortilla totally next level!

We’ve given the quantities to feed 1-2 people with this tortilla, but it’s easily customised to feed more than that – doubled, tripled or even quadrupled in these quantities will work well, and while cook times depend on how much filling you have, you almost can’t go wrong.

Feel free to jazz it up with different spices or herbs depending on what you have in the larder or garden, and serve with your favourite condiment. Some delicious options are: aioli; spicy tomato relish; creamy egg mayo and chilli flakes; mango chutney… just about anything! But flaky sea salt and cracked black pepper is mandatory.

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Spanish Potato Tortilla
Spanish Potato Tortilla | The Organic Place
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Rating: 0
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Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Spanish Potato Tortilla | The Organic Place
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small frying pan over medium-low heat, fry the onion and garlic gently in the olive oil.
  2. When the onion and garlic is soft, add the potatoes and saute gently until they start to soften. Season with salt and pepper.
  3. Add the egg to the pan and distribute the ingredients evenly so they are flat, and the egg covers almost everything.
  4. Place a lid over the frying pan and cook gently 20-25 minutes until the potatoes are cooked through and the egg mixture has sealed on the bottom of the frittata.
  5. Remove the lid and place a large plate over the frying pan. Holding the plate firmly with one hand. flip the frying pan so the frittata lands on the plate, top-down. Return the frying pan to its original position and slide the frittata back into the pan (the underside should now be on the top and the raw top should now be cooking on the bottom of the pan).
  6. Cook another 5 minutes or so until the underside is golden. Alternatively, you can put the frying pan under the grill for a few minutes to cook the top of the frittata rather than flipping it.
  7. Cut into wedges and serve with a crisp organic green salad and your favourite condiments.

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