I love a good Spanish Tortilla, I don’t have them very often as it’s a bit of a treat and I normally buy them ready made, as they do require some patience to make, but after making this recipe I haven’t gone back to buying them, as this is just so tasty!
Ingredients:
6 eggs
2 large potatoes
Big handful of spinach
2 large garlic cloves peeled
2 medium white onions
¼ bunch of dill
2 pinches of Maldon sea salt
Good amount of cracked pepper
Non-stick frying pan is required
Plenty of patience this will take unto 1 hour preparing
Method:
Slice the white onions into fine strips (julienne) and finely dice the peeled garlic, add this to a warmed pan with a good glug of olive oil. This will take approximately 15 minutes, stirring regularly, the onions need to be browned, so no burnt bits! Now add big handful of spinach, let this wilt down, and season a little with salt and pepper. Keep this on a low heat, and begin to peel the potatoes; slice down the middle which will give you a flat surface area, and begin to slice half-moon shapes approximately 2mm thick. Add the potatoes and dill to the pan and continue to cook on a low heat, cover the pan now for 15-20 minutes until the potatoes are soft, when stirring be gentle not to break up the potatoes. When this has been achieved, pour in the whisked eggs, and season again with salt and pepper. Cover for a further 10-15 minutes, check if the edges of the tortilla can be edged way with a spatula, if so cover the pan with a plate and flip over, slide back into the pan and continue to cook for a few more minutes. Slide onto a clean plate, serve hot or cold. Delicious!
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