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

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  • José Luis

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

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