Tortilla Española // Granada, Spain

Thursday for lunch I met Elvira at her Granada house and she taught me how to make the traditional “Tortilla Española”. In Spain, a tortilla is not your typical mexican corn or flour tortilla, but an egg dish. The Tortilla de Patatas or Tortilla Española is a Spain classic.

You start with a medium-sized skillet, a lot of olive oil and one chopped onion. Sautee the onion for a few minutes….

Then add 2-3 chopped potatoes. And salt!

Cover and leave on medium heat.

Crack 4 eggs into a large bowl. You want enough egg to cover the potato, Elvira said we have too many potatoes this time (4 potatoes and 4 eggs, 3 to 4 would have been better)

Beat your eggs.

Stir the potatoes every once and a while to keep them from burning.

Strain the potatoes and onions from the oil and stir into the bowl of beaten eggs.

After straining remove the oil from the pan and add just a little back to grease the pan.

Pour the egg potato mixture back in the pan.

Smooth it down into the pan.

Once the bottom is cooked, flip it onto a plate.

A little tricky :)

Slide it into the pan to cook the other side.

We made a simple tomato-garlic-olive oil salad to go along side.

Done!

Bread on the side, dipped in the oil and tomatoes…. yum!

Ours had a a potato too many, but it was still good!

Juicy peaches for dessert!