Spanish tortilla
This recipe is a modification of the Spanish Tortilla recipe from ‘Cooking on a Budget: Quick and Easy’ (Parragon, 2005)
This is soooo easy to make. And the cooked dish looked just swell. Tasted great too. We had this Spanish Tortilla for lunch last Sunday, storm and all, and my family loved it. The original recipe is for an all-vegetable dish. My modification consisted of the addition of a can of tuna flakes (lemon and butter flavor), the adjustment of the proportion of the ingredients for what I considered a more balanced dish and the substitution of green peas for bell peppers which we didn’t have in the house last Sunday.
There are two stages in cooking this Spanish Tortilla. The first is done on the stove top and the second, in the oven. Note that you will need an all-stainless steel frying pan that can go directly from the stove top into the oven.
Let’s start with the ingredients. You will need:
1 can of tuna flakes in oil (I used lemon and butter flavored tuna)
half a kilo of large potatoes (about 2 pieces)
1 large onion, peeled and sliced finely
4 tomatoes, diced
3/4 c. of frozen sweet peas, thawed
1 c. of canned corn kernals, drained
4-6 eggs (depending on the size), beaten
salt and pepper
1 c. of vegetable cooking oil
wansuy (cilantro) optional.
Preheat the oven to 180oC using the grill setting (top heat only).
Peel the potatoes and cut into 1/4-inch thick slices. Drop in salted boiling water and cook for 5 minutes. Rinse and drain well.
Heat the cooking oil in a frying pan. Pan fry the potatoes until the edges are lightly browned. Remove the potatoes with a slotted spoon and drain on paper towels. Pour off the oil; anything that coats the bottom will be quite enough to finish cooking this dish.
Add the rest of the ingredients, except the eggs. Season with a little salt and pepper. Cook over high heat for about a minute. Lower the heat to medium and pour in the eggs. Cover and cook for about 3 minutes or just until the eggs start to set.
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Comments
18 Responses to “Spanish tortilla”
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this one is a sure winner!
Hi Connie,
Looks yummy!Here in New Zealand we’ve got what we called fritatta it looks same way of cooking i just wonder if they’re the same tortilla and fritatta.
Cheers Gena
wow! i can’t wait to try that since my husband has been trying to avoid rice… but i have an oven. will an oven toaster do? though i’m been thinking of buying one in the farrrrr… future, can you give me some tips since i’m not much into baking.
thanks! happy cooking!
tasty and easy to make, paupau.
gena, yes i think they’re the same except for the country of origin. i think frittata is italian.
naoj12, yes an oven toaster will do. tip…??? if your oven toasted does not have a thermostat control, better watch the tortilla as is browns.
while the tortilla looks good, unfortunately this is not a spanish tortilla - only eggs and potatoes
well, the cookbook disagrees with you, rabogat.
I’m getting hungry reading your blog. I think I will make this right now using whatever vegetables I have in the house.
enjoy, aurea. enjoy cooking and eating.
sori but i’m a bit confused about when and how to use tortilla in cooking this dish. help!
Actually, it’s just called tortilla (that was how it was called in the cookbook)… kinda like torta? There is no flour or corn tortilla in the ingredients.
super kalami gyud ang span tort…… try it:lol:
thanks for the info. we have another version here in quezon it’s called poyong (it can be done with shrimp or crab meat) unlike your version we dont add potato, instead we put cabbage, bell pepper and sometimes singkamas or sayote . yummmy!
shrimp or crab meat… I’m allergic to both
hi connie.. i emailed u the other day hoping to get a reply, sensing that this website of urs seems to have ur personal touch on everything.. but then again i may have caught u at an inconvenient time.. all the same i would really appreciate a reply from u one of these days.. muchisimas gracias.
cocinero, an e-mail? what i saw was a comment you posted in another entry and i already replied to that.
test comment. getting rid of spammers.