Spanish potato tortilla 

Let me introduce you the most popular and delicious dish in Spain, Tortilla. It’s not the Mexican bread no no! This is made of diced potato, onion and eggs. What can I say! This is the most delicious and easy dish you can make this summer. Kids and adults, they will all agree that you made you best dish until now hhhh. In Spain they can eat tortilla for breakfast, lunch, dinner, appetizer, snack we’ll all time and all occasions. But wait, we gonna add more few things. Because you can enjoy it hot or cold, you can fill your kids lunchboxes with or take it with you for a lovely picnic with family or friends. 

Also, Spanish people like to have tortilla as a tapas for aperitif with some olives and ham. 

But the problem with national dish, is that there is many ideas for what a tortilla Espanola should be. Some of them make it thing like a pancake, others thick like a cheese wheel. Some crispy as a potato chips and alternatively, soft and cooked gently to the point to fall in part. Clearly, there no one right one todo it. 

Today I’ll share with you the way I love it and eat it. 

Yields: 4 people 

Prep time: 20 minutes 

Cook time: 20 minutes 

Ingredients: 

1. 4 Russets potatoes 
2. 1 onion 
3. 4 eggs
4. 1 tbsp Parsley 
5. 1 tsp salt 
6. Black pepper 
7. Oil to fry 

How to make it:

1. Peel the potatoes and cut in cubes, cut the onion medium size and salt everything.

1. In a skillet, put the oil and fry the potatoes with the onion in the same time. Very important in the same time. 
2. Meanwhile, beat the eggs with some salt, pepper and add the parsley finely chopped. 
3. Ones the potatoes and the onion are ready, remove from the oil and transfer to a plate covered with towel paper to absorb the excess oil. 
4. You can return the potatoes and onion in the skillet and pour the egg mixture or mix them all together and then pour them into the skillet. 
5. Let it cook until you see that the sides are detached from the skillet sides and are gold and crispy. 
6. Bring a plate or a clean cutting board and place it on the top of the skillet and in one move flip the tortilla just like you flip an omelette. Be careful it’s heavier then an omelette so hold it firmly and be carful you burn yourself. 
7. Let it cook for more 3 to five minutes depending of the thickness of your tortilla. The size of the skillet matters. For 4 potatoes I use a 10 inches one. 

And you’ve done the most delicious and cozy dish in less then one hour. 

How to serve it?

As a side you I suggest: Baby spinach, lettuce salad, deli meat, caned fish, smoked meat or fish, bacon, bread, ketchup... the list is long.