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As far as authenticity is concerned, the tapas bars in Spain would have you believe that the only filling to the Tortilla was potatoes. But I am certain that Spanish folk added a few 'in season' vegetables to the mixture.

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Spanish Omelette
Spanish Omelette, Tortilla or Spanish Tortilla, they are all the same food. A slow cooked, thick omelette with potato filling. So simple but oh so delicious! As far as authenticity is concerned, the tapas bars in Spain would have you believe that the only filling to the Tortilla was potatoes. But a sprinkling of peas brings colour to the Tortilla as well as making good use of whatever vegetables are available.

The Spanish Omelette is a very versatile dish because it can be served hot or cold and I guarantee that it is tasty either way.

INGREDIENTS
We added peas and tomatoes in the recipe below, but feel free to add whatever vegetables you have to hand - French beans, peppers, runner beans all go well with this Spanish favourite.

The ingredients below will make an Spanish Omelette big enough for at least two servings.

Note: we used 1 tomato as per the recipe not the two shown below. Also we included a cupful of frozen peas as per the ingredients list.

COOKING EQUIPMENT
1 Frying pan (base about 20 cm / 8 inches)
1 Large bowl

Method
  

Peel the potato(es), cut in half and slice as thinly as you dare. Scatter salt over the sliced potatoes and mix them up to ensure all have some salt on them. Peel the onion, cut in half and finely chop. Discard the other half of the onion. Roughly chop the tomato with a sharp knife to avoid squashing it.

 

Add two (not all three) tablespoons of olive oil to the frying pan. Heat at the highest setting. When hot, add the potatoes. Keep turning and separating them for 5 minutes. If they threaten to turn brown, lower the heat. Then add the chopped onions and mix in well. Cover the frying pan. Whilst mixing the eggs in the next section, keep returning to turn the potatoes and onion.

 

Break the eggs into a large bowl (large enough to also take the potatoes and onion) and gently whisk them with a fork. Just enough to merge the whites and yolks together. Don't over do this whisking. Add salt and pepper. When the potatoes and onion are cooked, add them to the bowl of eggs. Add the tomatoes and peas.

 

Add the remaining 1 tablespoon of olive oil to the pan and turn up the heat to maximum. Wait one minute for the pan to heat then  pour the bowl of eggs and vegetables into the pan. Immediately turn down the heat to the lowest setting. Leave the omelette to cook for 15 minutes at the lowest heat setting.

 

When there is almost no liquid on the surface of the omelette turn it by putting a plate on top of the frying pan and turning it upside down. Put the omelette back in the pan. To round the edges, turn the edges of the omelette inwards with a spatula. Let the omelette cook for another 5 minutes.

Cut the Spanish Omelette in half and serve on heated plates. If you have some left over, cover it and place it in the fridge. It is equally delicious cold for breakfast or as part of a picnic. It great on its own, especially if you have included the tomatoes and peas. It also goes well with a salad and some Spanish wine.

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