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 180^oC 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.

Pop the frying pan into the hot oven and cook until the top of the tortilla is browned and the eggs are completely set (10 to 15 minutes, depending on the thickness of your tortilla). Cool for about 5 minutes before slicing into wedges. Sprinkle with chopped wansuy (cilantro) before serving.

Some personal notes on Spanish Tortilla: 1) a new family favorite 2) a good alternative to the usual torta in Filipino cuisine where all the ingredients are minced 3) fish is definitely lower in fat than ground pork or ground beef 4) it’s a one-dish meal with fish and vegetables (you can eat it by itself since the potatoes are really filling, or you can enjoy it with rice or bread).

In the mood for more food?

1. Steamed fish in sesame oil
2. Clams spaghetti with white wine
3. Mango cream pie
4. Pancit miki (habhab)
5. Tofu, spinach and bean sprouts stir fry
6. Laurel (bay) leaves
7. Pork spare ribs stir fry
8. Frog legs and quail eggs adobo
9. Ham and cheese stuffed French toast
10. Speedy’s picadillo

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