Spanish Tortilla is one of my favourite food, it always reminds me of my student time I have spent in Madrid doing my internship. That’s where I have learnt how to make traditional Tortilla.
Making Tortilla from scratch for the whole family requires a long time in the kitchen, hence, I’ve decided to cut some corners and steam the potatoes and vegetables quickly before frying, as this will reduce the frying time by half!
I usually serve this dish with fresh mix salad for adults and some mix raw vegetables for my toddler.
- 2 potatoes (peeled and curbing very small & thin slices)
- a handful of fine green beans (I used 10) (cut approx. 1cm)
- 1 small carrot (peeled and grated)
- 1/2 large shallot / 1/2 small onion (I used shallot because it ‘s more flavoursome)
- 1/4 tsbp salt (optional)
- 2 tbsp olive oil
- 1 medium sized egg
- Steam potatoes and green beans for 10 mins. This helps to reduce the frying time.
- Add 1 tbsp olive oil into a small frying pan and fry the shalot and carrots until the colour of shalot becomes translucent then add potatoes, green beans 1 tbsp. Mix well and fry in medium heat until the potatoes are soft.
- Beat 1 eggs in a large bowl then add the potato mix and mix gently and evenly.
- Pour everything into the frying pan and let it be there for 2-3 mins or until the tortilla is not sticky anymore (like pancakes). Put a flat plate over the frying pan, hold both ends and turn it upside down. Slowly move the sticky side of the tortilla back into the pan and fry this side for 2-3 minutes.