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Easy Spanish Tortilla

Spanish Tortilla1

This simple, easy and slightly healthified version of the classic Spanish tortilla makes a delicious and versatile dish. You can serve it for lunch with a large salad, for dinner as a side dish or pop it into the school lunchbox. It was my Spanish mother-in-law who first showed me how to make a tortilla and I have since modified her version to increase the health benefits. I am not sure if she would really approve! She always thought I had some odd “foreign” ways. But the spirit remains the same — a humble, traditional dish that is lovingly made every week.

A traditional Spanish tortilla is made by thinly slicing the potato and frying it in a pan full of olive oil. I have changed this step to boiling the potato, leaving it too cool and then mixing it with the egg to make the tortilla. By cooking and cooling the potato first you create a healthified version of a tortilla full of gut-loving resistant starch.

800gr of peeled potato
7 eggs
salt and pepper
optional: garlic, onion, herbs

  • Dice the peeled potato into small cubes.
  • In a large pot bring the potato to boil and let simmer for approx 20 minutes until tender.
  • Drain and leave the potato to cool. Store the potato in the fridge if you are going to make the tortilla the next day, otherwise just leave it to cool on the kitchen bench.
  • Finely chop the garlic, onion or herbs if using.
  • In a large bowl whisk the eggs together with the salt, pepper, garlic, onion or herbs.
  • Add the cooled potato to the egg mixture, gently mixing with a fork and mashing any larger chunks of potato.
  • Heat coconut or olive oil in a large  pan over medium heat.
  • Once the pan is hot enough add the tortilla mixture and fry for a few minutes, gently lifting the edges with a spatula to let any uncooked egg mixture run underneath.
  • The tortilla is ready to flip once the egg mixture begins to set on top. Place a plate on top of the pan and flip the  pan over so that the tortilla is on the plate.  Add a little more oil to the pan and gently slide the uncooked side of the tortilla back into the pan.
  • Continue cooking for a few minutes. Once ready, flip the tortilla back onto the plate to serve! You may need to wipe any egg mixture off the plate first, before flipping.
  • Serve warm or store in the fridge for the next day’s lunchbox. :-)

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