Fiona Dunlop

Potato tortilla

Tortilla de patatas

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Preparation info
  • For

    6

    Tapas
    • Difficulty

      Easy

Appears in
New Tapas: Today's Best Bar Food from Spain
New Tapas

By Fiona Dunlop

Published 2002

  • About

Manuel serves this classic Spanish tortilla, typically made with potatoes, with an ambrosial sauce based on whisky.

Ingredients

  • 100 ml (3½ fl oz) olive oil
  • 1 k (2¼

Method

  1. Heat the olive oil in a frying pan. Cook the potatoes in the oil over a very low heat for about 15 minutes, until they are tender but not brown.
  2. In a bowl, mix the potatoes with the beaten eggs and season to taste. Pour the mixture back into the frying pan and cook over a low heat for 3-4 minutes. When the tortilla is firm but not dry, cover the frying p