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Spanish Tortilla

By Dana Sims on September 7, 2021 in Food

Deliciosa! Photo: Dana Sims @stone_and_twine

These strange times, when we are all getting back to basics, provide a good opportunity to create a recipe that utilises everyday ingredients we have in our kitchens. This tasty Spanish tortilla mainly uses eggs, potatoes and onions – it doesn’t get much simpler than that!
Tortillas are Spain’s classic ‘potato omelette’, to which I’ve added some herbs that pair well. Slicing the potato and onion on a mandolin (or very finely with a knife) is crucial, creating delicate layers in the tortilla.
With only three main ingredients and some seasoning, this is an achievable recipe. It can be eaten as brunch, lunch or dinner, and is substantial enough on its own. It also tastes great with chorizo and salad.

350gm potatoes
1 large onion
5 large free range eggs
2 tbs olive oil
10gm dill, finely chopped
10gm chives, finely chopped
Sea salt
Freshly ground black pepper

1. Peel the potatoes and finely slice using a mandolin or sharp knife.
2. Peel the onion and finely slice.
3. Heat a small to medium non-stick frypan and add 2 tablespoons of olive oil.
4. Turn the heat down to low and add the onions and potato. Cook for 20 minutes, occasionally stirring gently so the potatoes don’t break up.
5. Crack the eggs in a bowl, whisk together, then add in the dill and chives and season with salt and pepper.
6. When the potato and onion are cooked through, remove from the heat and transfer to the bowl with the eggs. Carefully stir through.
7. Transfer the mixture back to the frypan and even out the potatoes and onion so it sits flat on top.
8. Cook for 20-25 minutes. Gently use a spatula to go around the edge of the pan and check the tortilla is nicely browned underneath.
9. Carefully flip the pan over a large plate and tip out the tortilla, then slide it back into the frypan to cook on the other side for a further 5 minutes. The egg should be cooked through and both sides well browned.
10. Transfer the tortilla onto your plate using a large spatula and cut into wedges to serve either on its own or with a protein or salad of your choice.

Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to here in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.