Tortilla is a typical Spanish dish ideal to surprise your friends on all kinds of occasions. It is a really rich, nutritious and traditional recipe.It is a dish that can be eaten hot or cold. It goes down very well at any type of event or picnic.
- 400g peeled and chopped potato
- 8 eggs
- 100ml Biocalaceite filtered olive oil
- 40g salt
Get ready all the ingredients.
Peel and cut the potatoes into thin slices and break the eggs in a container, ready to beat.
Pour 100ml of Biocalaceite filtered olive oil into the pan.
Add the potato, put the pan over medium heat and cover it to maintain the temperature and so the potato stays moist. Leave it to cook for 20 minutes, stirring the potato two or three times.
After 20 minutes, check that the potato is tender and beat the eggs.
Keep the frying pan over a medium heat and add the egg.
When the potato is evenly cooked and the egg is set, it is time to turn the tortilla over. Hold a plate over the top of the pan and flip the pan upside-down, leaving the tortilla on the plate with the cooked part uppermost. Next, slide the tortilla sideways off the plate back into the pan, so the uncooked part is below. Leave on a medium heat for the last five minutes so that it is cooked through.
Remove from the pan by sliding it directly onto a plate for serving.
Finally, complement our delicious Spanish tortilla with sliced bread smeared with ripe tomato and drizzled with Biocalaceite unfiltered olive oil, and toast spread with Biocalaceite olive paste, plus delicious Biocalaceite olives in brine.