SPANISH VEGETABLE TORTILLA - COOK'S NOTES This Spanish Vegetable Tortilla recipe is loosely based on the
classic Spanish Omelette recipe which can be found here. The origins
of the Spanish Omelette is largely unknown, it appears that the recipe
simply came into being and silently spread around Spain. No one region of
Spain claims to be the originator of the Spanish Omelette although different
regions of Spain definitely have their own variations on the basic recipe.
Travelling around Spain and eating the food which the locals eat clearly
shows that the Spanish don't always stick to the classic recipe. They
incorporate whatever is fresh from the garden / market or spare in the
So this Spanish Vegetable Tortilla recipe is exactly the type of food you
may be served in the real Spain. Indeed, even the best Spanish cherf in the
world, Ferran Adria, plays around with the ingredients and texture of the
classic Spanish Omelette. One of his recipes suggests using crisps instead
of potatoes and includes Serrano ham with peppers. If Ferran Adria can muck
around with the classic recipe then so can we, and so can you!
Basically this recipe uses the classic ingredients of eggs, potatoes,
onions, salt and best quality olive oil. The addition of a few in season
Spanish type vegetables not only makes the tortilla more substantial but
also more colourful. Best eaten warm rather than piping hot, this tortilla
is also excellent eaten cold, ideal for breakfast.
Potatoes (not new but old floury)
Approximately 320g / 11oz
Green sweet pepper
280g / 10oz
2 good handfuls
Half a teaspoon
Virgin olive oil
Salt and pepper
A 20cm / 8im to 22cm / 9in frying pan
A normal large frying pan
Onion - peel, top and tail and finely chop.
Sweet pepper - Remove pith and seeds then roughly slice.
Cherry Tomatoes -chop the larger ones in half.
Finely chop about a tablespoon of coriander stalks.
Sliced the potatoes (see the picture on the left or the video below).
Add two tablespoons of the olive oil to your larger
frying pan on a low to a medium heat. Add the chopped onions and fry
them for around ten minutes.
Turn them frequently so that they are evenly cooked. Turn the
heat down if the onions start to burn. Remove and place to one side
when they are cooked.
Add three more tablespoons of olive oil to the large
pan on a low heat. add the sliced potatoes and spread them out over
the base of the pan. Cook for ten minutes turning the potatoes every
minute of so. The potatoes should soften and turn slightly brown
when they are correctly cooked.
Add the tomatoes, green pepper and chopped coriander
stalks to the pan. Add the turmeric and cumin then stir all the
Fry for another ten minutes on a low heat stirring two or three
times to ensure all the ingredients are evenly fried.
Pour the whisked eggs into a large bowl and add the contents of
large pan and the previously cooked onions to the bowl. Gently stir
everything around the bowl to ensure all the vegetables are well
coated with the eggs.
Now place the small frying pan on a low heat and add
the contents of the bowl to the pan. This will almost fill up the
frying pan so pour gently. Cook on a low heat until most of the
tortilla has set which will take about 12 minutes or so. There
should only be a small amount of liquid egg on the surface of the
To finish the tortilla you have two options. The
safer one is place the tortilla under a hot grill for 60 to 90
seconds until the top has set. The more traditional method though is
to place a plate on top of the pan and turn the tortilla onto the
plate (see picture and video. Now slide the tortilla back into the
pan and cook for two minutes.
The grill finished tortilla looks good with a few
coriander leaves scattered over it. Serve with cold San Miguel beer,
a salad and some crusty bread.
The tortilla tastes best when warm rather than hot and it will
keep in the fridge for a day making a tasty breakfast or snack.