My Tortilla Española

Eggs have got to be the coolest of ingredients in the kitchen! Humble and rich, perfectly shaped, delicate powerhouses, nature’s superfood. They are a staple in my home and our lives wouldn’t be the same without them.

Anyways, these days of confinement, our shopping outings are limited and we seem to live on quick, simple, healthy recipes. This one doesn’t require too many ingredients and you can add whatever is in your fridge. This recipe is an adaptation of Tortilla Española and can be served cold or hot. It serves 2 (with a little left over for a midnight feast ;-).

In a bowl, beat eggs and season with salt and pepper. Set aside.

Heat olive oil in large non-stick pan or skillet. Cook potatoes, onions, garlic. Stirring occasionally, until potatoes and onions are tender. Add spinach, tomatoes and splash of soy sauce. Stir and cook for 2 minutes. Turn heat to low.

Beat eggs vigorously to re-froth, then add to the pan (If using a skillet add a drop of olive oil before adding the eggs) and stir until  veggies and eggs are thoroughly combined. Sprinkle olives, herbs and cheese without mixing . Cover with lid.

Cook until the egg is set. Using a heatproof spatula you can start  scraping the edges softly and shaking the pan rapidly to make sure the bottom of your tortilla is cooked. Continue to cook, adjusting heat to prevent from burning.  Cover with lid.

If you want to look cheffy, you can flip the tortilla onto a plate. Do this with the help of an oven glove or tea towel. If using a skillet add a drop of olive oil to the hot skillet. Carefully slide Tortilla back onto the pan or skillet.  This helps to cook the center evenly and reinforce the round shape. Cook for 2 minutes.

If you decide to skip the flip, just cover with lid and leave for a few minutes on very low heat. It’ll appear fluffy at the top when cooked.

Once completely cooked, carefully slide tortilla out of the pan onto a clean plate and let it stand at least 5 minutes before serving. Remember you can also serve at room temperature. Leftover tortilla can be refrigerated up to 3 days.

Hey so have fun and get creative with this dish and please do send me pics of your awesome creations. Finally, in these days of change and limitations, remember to look to the sunny side! 😉

P.s One of my followers from England tried this recipe, check out her beautiful fluffy tortilla!!!! Thanks for sharing ❤️