Tapas week – Tortilla Espanola

Tapas are more than just a recipe, it’s a way of life – known for being great summer starters. With summer in the air, we are having a tapas week at iDealwine! Keep an eye on the blog for a new, classic Spanish tapas recipe every day, to enjoy with a good rosé or chilled white wine.

Spanish tapas

Tortilla Espanola

Serves 3 people

Ingredients

  • 4 eggs
  • ½ kilogram of potatoes, with firm flesh
  • 1 medium onion
  • Olive oil
  • Salt

Preparation

  • Peel and wash the potatoes. Cut into fairly thin slices or dice finely.
  • Cut onion into julienne.
  • In a deep frying pan, pour olive oil and allow it to heat a little. Then add the potatoes and onion.
  • Maintain medium heat to cook the potatoes and onion. Set aside to remove excess oil.
  • In a bowl, beat the eggs until they become foamy.
  • Add the potatoes and onion and let it soak for 10 minutes.
  • Pour two tablespoons of olive oil in the pan and pour in the contents of the bowl.
  • Cook until the mixture starts to boil.
  • Place a large plate on top of the stove and then with a quick movement, turn the pan to flip the tortilla into the plate.
  • Slide the tortilla from the plate to the pan to cook the other side.
  • Allow to cook for 2 to 4 minutes.

These tortillas can be served warm or cold.

Tapas
The ideal wine pairings:
Bandol rosé
Côtes du Roussillon rosé
Côtes de Provence rosé
Bandol white wine
Côtes du Roussillon white wine
Chablis
Côtes du Rhône white wine

 

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Tapas Week – All six recipes:

Cod Croquettes

Pan Con Tomate (Tomato on Toasted Bread)

Tortilla Espanola

Marinated anchovies

Patatas Bravas (spicy potatoes)

Shrimp frittatas

This Post Has One Comment

  1. José Luis

    Me gustan mucho sus recetas!!! Gracias por publicar.

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