Tortilla Espanola

The sun is shining today in San Diego and it feels like the picnic season is really upon us. Hopefully we will have time to head out for one this weekend. One of my favorite things to take on a picnic is a Spanish tortilla. These are so easy to transport, taste great, easy to make in advance and are just all in all great picnic fare. Here is my recipe:

4 Large Potatoes (thinly sliced, ½ cm thick)
2 Large Onions (thinly sliced)
7 Eggs
Olive Oil
Salt and Pepper


Method


1, Place the potatoes in a large frying pan or wok, submerge in olive oil. After 5 minutes add the onions. Season with plenty of salt. Keep cooking until the potatoes are soft.

2, Remove the potatoes and onion with a slotted spoon, drain off the oil and set aside for future use.

3, In a large bowl beat the eggs well. Add in the potatoes and onions. Use a fork to gently combine the potato mixture with the egg. Be careful not to over blend the mixture.

4, Heat a small amount of oil in a large frying pan. When the oil is hot pour in the egg mixture. Allow to cook for 10/15 minutes or until the bottom of the omlette is golden brown. Use a plate to turn the omlette over and then cook the other side. Remove from the pan and serve. Best served at room temperature with bread and other Tapas.



Tortillas can also be dressed up a bit as a great addition to a buffet - especially due to the fact they can be easily be prepare a couple of days before, giving you less to do on the day. Here is one we made for my Mom's surprise 60th Birthday Party.