Spanish Tortilla
On Thursday I made Spanish Tortillas for my daughter’s school’s Family Festival. It involved having a food stand. 
I came up with the idea for this about five years ago and with my sister’s help have been doing it ever since. A tortilla is a Spanish Omelette made with potato and egg, (onion too if you want it). It is made of simple ingredients but tastes fabulous. Having lived in Spain and experienced their fabulous tortillas, (and tried to perfect them over the years), I thought I would share my recipe. We lived in the Basque country where it was customary to eat tortillas in crusty baguette style bread called a bocadillo. Theirs were fabulous and high, not something I have managed to achieve but they still taste great. 🙂
My Spanish Tortilla
800-900g potatoes
A dozen eggs
Tsp salt
Olive oil
(Add finely chopped sautéed onion if desired)
A 26cm shallow non-stick frying pan
Peel and chop into cubes the potatoes.
Boil the potatoes until cooked, but not overcooked. Drain. In the non-stick frying pan, coat with olive and place the cooked potatoes in the lightly fry on all sides.
In a bowl, mix the eggs and salt. When the potatoes are lightly fried, add the potatoes to the egg mixture and mix. In a frying pan, coat the bottom with a good dollop of olive oil, then turn the temperature to high. Pour the egg/potato mixture into the hot pan, then as soon as the bottom is sealed, turn down to a low heat. Leave to cook for about 10 minutes being careful that the base doesn’t burn.
Put a knife around the sides to make sure the omelette is loose, 
then place another frying pan over the frying pan and invert it 180˚so the omelette flips into the new frying pan. Then slide it immediately back into the hot pan to cook and flatten it down. This can be a messy business so be careful and quick. The other side should only take about 5-6 minutes. Flip it onto a plate and it will be cooked when it is golden brown. 
Cut into triangle slices. It can be eaten either hot or cold.
Spanish Tortilla hot out of the pan!
