Tortilla Española

Potato, egg, and onion.  It can’t be amazing, can it?  It absolutely can!

Let me introduce to the foodie wonder that is tortilla española.  It’s a bit like an omelette, but then again, it’s not.  The texture is different and it tastes better cold than hot.  This is one of my favourite tapa dishes, especially in the summer.  Okay, I have many, many favourites, but tortilla española is definitely near the top of my list.

Tortilla Española
Print Recipe
Servings Prep Time
4-6 as a main meal (or 8-12 as a tapa) 15-20 minutes
Cook Time Passive Time
20-30 minutes 1 hour
Servings Prep Time
4-6 as a main meal (or 8-12 as a tapa) 15-20 minutes
Cook Time Passive Time
20-30 minutes 1 hour
Tortilla Española
Print Recipe
Servings Prep Time
4-6 as a main meal (or 8-12 as a tapa) 15-20 minutes
Cook Time Passive Time
20-30 minutes 1 hour
Servings Prep Time
4-6 as a main meal (or 8-12 as a tapa) 15-20 minutes
Cook Time Passive Time
20-30 minutes 1 hour
Ingredients
  • 4 tbsp olive oil
  • 3 medium potatoes
  • 1 large onion
  • 1 tsp salt
  • 6 large eggs
Servings: as a main meal (or 8-12 as a tapa)
Instructions
  1. Preheat the oven to 165 degrees c. Finely slice the potatoes and onions using a food processor, mandolin or knife. Heat the oil in a large, shallow frying pan then add the sliced potato, onion and salt and saute until just cooked.
  2. Break the eggs into a large bowl or measuring jug, beat, then add the cooked potato and onion.
  3. Transfer the mixture to a smaller frying pan or baking tin (if using a pan, make sure it's suitable for oven use). Cook on the hob for a couple of minutes until bottom of mixture has just started to set. * For guidance, my pan is 21.5cm dia by 5cm deep. Make sure your pan is not too shallow - it won't work in a crepe pan.
  4. Move the pan to the middle shelf of the oven and cook for 20-30 minutes until the top is a light golden colour and the eggs have set.
  5. Now tip the tortilla out onto a plate and allow to cool down to room temperature. You can have it warm if you wish, but somehow it always tastes better when it has cooled down.
  6. Slice into wedges or cubes and serve.
Recipe Notes

I love this with a nice cold glass of manzanilla....or a nice glass of red...or a beer.

I really hope you give this one a go.  If you do, please let me know how you get on.

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Espinacas con Garbanzos

..or spinach and chickpeas. This is one of my favourite tapas, and is basically what it says on the tin – a stew of spinach and chickpeas.  I’ve used frozen spinach and tinned chickpeas for this recipe because they’re quick and this is a great meal to rustle up if you’re not quite sure what you’d like for dinner.  Of course, you can use fresh spinach and/or dried chickpeas if you wish; just remember to soak the chickpeas then boil them (without salt) until they are tender and cooked.

Espinaces con Garbanzos
Print Recipe
A Spanish stew of spinach and chickpeas.
Servings Prep Time
4 - 6 as a main meal (8-10 as a tapa) 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 - 6 as a main meal (8-10 as a tapa) 5 minutes
Cook Time
30 minutes
Espinaces con Garbanzos
Print Recipe
A Spanish stew of spinach and chickpeas.
Servings Prep Time
4 - 6 as a main meal (8-10 as a tapa) 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 - 6 as a main meal (8-10 as a tapa) 5 minutes
Cook Time
30 minutes
Ingredients
  • 4 tbsp olive oil
  • 4 thick slices ciabatta bread (a day or 2 old is best. If you don't have ciabatta, use a couple of large, thick slices of any unseeded bread)
  • 2 tsp ground cumin
  • 0.5 tsp chilli powder
  • 4 cloves garlic (crushed)
  • ground black pepper
  • 4 tbsp sherry vinegar
  • 2 tins chickpeas (drained)
  • 1kg bag frozen, chopped spinach
  • 1 tsp salt
  • smoked paprika
Servings: as a main meal (8-10 as a tapa)
Instructions
  1. Heat the oil over a medium heat in a large pan or casserole pot. Whilst the oil is heating cut the bread into cubes. Add the bread cubes to the hot oil and shallow fry until they crisp up and turn golden.
  2. Add the cumin, chilli, garlic and black pepper (I use 20-30 twists of the grinder) and heat for another minute or two until you start to smell the garlic.
  3. Pop the bread and spice mix into a food processor, add the sherry vinegar and blitz into a thick paste. Return the mixture to the pan and add the drained chickpeas. Stir together to coat the chickpeas with the bread paste.
  4. Add the frozen spinach and salt, cover and cook over a medium low heat, stirring every 5 or 10 minutes, for half an hour or so until the spinach is thawed and the stew and hot throughout.
  5. Serve in a bowl with a drizzle of olive oil and sprinkling of smoked paprika. This is delicious with warmed slices of your leftover ciabatta with alioli spread on it.
Recipe Notes

Add the frozen spinach, cover and cook over a medium low heat, stirring every 5 or 10 minutes, for half an hour or so until the spinach is thawed and the stew and hot throughout.

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