Better Breakfast; Golden Spanish Tortilla

One of the nicest things about my recent trip to Paris was the chance to taste some French …Spanish? cuisine. Yes, Spanish. You see, my friend’s boyfriend Alvaro hails from the south central Spanish city of Jaen and while my friend Jillian and I explored the French churches and Parisian bistros during the day, we returned to the smells and tastes of mulled wine, tortillas, croquetta’s and plates of jamon, olives and cheese by night in their little apartment in Chatillon.

So it was two experiences for the price of one!

So for breakfast this morning, I attempted to recreate the delicious “Tortilla de Patatas” (potato tortillas) that we had for dinner on one of the evenings. Tortillas are Spanish omeletes and apparently one of the countries most common culinary specialities. There are hundreds of variations but the most popular is made with the good ol’ potato.

So I have yet to get the secret recipe of that particular tortilla from from Alvaro (he said he’ll only trade me for my lasagne recipe) so, while I’m waiting for it, I decided to try to recreate it myself. While I didn’t quite make it like my new Spanish friend who knows how to make them like I know how to make bacon and cabbage, I think I made a pretty good attempt. It’s quite a yummy change for breakfast, so if you have the time some morning go ahead and give it a go!

For my version of Tortilla de Patatas all you need is;

2 medium sized potatoes sliced thinly

2 Spring Onions chopped

1 small red onion sliced thinly

Rapeseed oil or olive oil

6 organic eggs

herbs like sage and thyme (optional)

Sea salt

Fill a cast iron skillet or any oven-proof skillet with a enough cooking oil to fry the potato slices just until they start to turn golden brown.
Place them on a plate with a kitchen towel to soak the oil a little bit and salt the potatoes to taste.
In the skillet fry the red and spring onions until softened and spread them out so they line the bottom of the pan.
Layer the golden potatoes on top of the onions in the pan.
Cover the potatoes and onions with the eggs.
Sprinkle on the herbs if using.
Cook the tortilla until the sides start to stiffen then transfer under the broiler and cook for 5 to 10 minutes or until golden brown.

Remove, cut into slice and serve.

Eat and enjoy!

As soon as I get the authentic Spanish recipe I will share it with you as well! (so Alvaro if you’re reading this, Thank you for the amazing food and I’m waiting for your cooking secrets! )