Spanish Tortilla
The Spanish Tortilla or “La Tortilla Española” is a dish which I am very fond of. Not only because it is delicious but more importantly because, it takes me back to a time when I was sixteen and spent a long Hot Summer in Andalusia.
Some of my high school friends may remember that my Spanish was pretty terrible back then. I never thought I would ever become fluent in it, nor a confirmed polyglot on the top of it.
Back in 1996, Mom and Dad sent me to Spain, in the city of Granada, for almost 3 months to stay in a family and to go to school so I could immerse myself and learn the language.
The Mom who was looking after me was the kindest woman I ever met. She used to make the Spanish Tortilla every other day when I stayed with her and taught me how to make it.
Everytime I make this recipe, I think of her and everything she taught me while I was in Granada.
!Buen Provecho!
Spanish Tortilla
Equipment
Ingredients
- 2 potatoes (Large, chopped)
- 1 onion (Large, Chopped)
- 2 tbsp (100 ml) sweet basil olive oil (LINK under Equipment)
- 5 eggs
- (120 ml) salt, pepper (Seson to Taste)
- 5 (100 g) Babybel Cheese
Instructions
- Preheat oven at 375F/190C.
- Peel your potatoes, and cut them in 2-3 pieces. Place them in a sauce pan covered with cold water and heat on medium high until fully cooked, about 25min. Then, drain the water out and cut them roughly in small cubes.
- Peel and cut your onion in 6-8 pieces. Chop them using the eco-chop. Set aside.
- Heat a frying pan on medium, and once hot, add the sweet basil oil and the chopped onions. Cook for about 10min, until soft and golden.
- In the mixing bowl, whisk together the eggs, season to taste (Salt, Pepper). Add your chopped potatoes once cooked and add your onions once cooked.
- Gently mix with spatula and then, add 5 Babybels Cheese. Mix until melted.
- Using the mini ladle, pour your batter into the flexipan® by spreading gently until smooth.
- Bake for 20 minutes at 375F/190C. (Every oven heats differently, monitor your Spanish Tortillas from 15min)
- Once your Spanish Tortilla are out of the oven, let them cool down for about 5min. Then, Unmold, Serve and Enjoy!
