This week a delicious egg and potato dish makes it way into our homes! This Spanish tortilla recipe is sure to be a hit and we guarantee there won’t be any leftovers to be had!

Spain is a country located in the southwestern part of Europe on the Iberian Peninsula. It is bordered by France and Andorra to the northeast and Portugal to the west. Spain also shares a border with Morocco at the Spanish coastal cities of Ceuta and Melilla.

Having been first settled by people over 35,000 years ago, it is no wonder Spain is the birthplace of the world’s second most spoken language. Famous for its wine and ham, Spain is also the number one producer of olive oil in the world. 

Tortilla, a staple in Spanish cuisine, is a thick omelet made from potatoes, onions, and eggs. Legend has it that Basque General Tomás de Zumalacárregui invented the Spanish tortilla during the siege of Bilbao. He used it to feed the struggling Carlist armies since the dish was quick and nutritious. Now tortilla is commonly eaten in many different parts of the world with many variations and fillings. 

Ingredients

• 1kg potatoes (peeled and cut into small cubes) 
• 250 grams white onion (cut into thin strips)
• 4 large free-range eggs (cracked and beaten)
• 250ml sunflower oil (for frying potatoes)
• 2 tsp salt (or to taste)

Method 

• In a large frying pan or pot heat up sunflower oil on high heat for two to three minutes. (Or if you have one use a deep fryer).
• Carefully add cubed potatoes to heated oil stirring gently so that potatoes are coated in oil and cook for 5-7 minutes. Stir again and cook for another 5 minutes
• Meanwhile in a separate pan fry onions with one tablespoon of sunflower oil and 1 tsp of salt until softened 
• Remove potatoes from oil with a slotted spoon and place in a bowl with the fried onions and let cool for 2-3 minutes. 
• Once potatoes and onions have cooled down, stir in the beaten eggs and 1 tsp of salt mixing well
• Add mixture to a frying pan on high heat and cook for 1-2 minutes and then reduce heat to medium and cook for another 3-4 minutes. 
• With a spatula separate the sides of the pan from the mixture, loosening it from the pan.
• Place a large plate over the pan and flip the pan upside down carefully.
• Carefully slide the upside-down tortilla back into the pan (raw side down) and continue to cook on medium heat for another 5-6 minutes
• Remove the pan onto a large plate and let cool for 3-5 minutes before serving

Little Hands can

2-4-year-olds 

• Crack eggs and remove shells (under adult supervision)
• Wash potatoes 
• Help mix the eggs 

5-7-year-olds can

• Crack eggs and remove shells (under adult supervision)
• Wash potatoes 
• Help mix the eggs 
• Peel and chop onions (under adult supervision)
• Peel and chop potatoes (under adult supervision)

7+

• Crack eggs and remove shells (under adult supervision)
• Wash potatoes 
• Help mix the eggs 
• Peel and chop onions (under adult supervision)
• Peel and chop potatoes (under adult supervision)
• Add mixture to frying pan (under adult supervision)

Did you make this Spanish tortilla recipe? Let us know how it went!

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