This recipe for an easy Spanish tortilla has less fat and creates less mess than the traditional. It uses very few ingredients and makes a mighty fine summer brunch, lunch or picnic with a crisp green salad. Although it’s made with little more than new potatoes, slow cooked onions and eggs, it’s irresistible.
Baby New Potatoes
New potatoes are truly wondrous things and need to be made the most of whilst in season. These British Gems baby new potatoes from the Sainsbury’s Taste the Difference range are sweet and buttery. They’re just how I remember new potatoes tasting back in the day. The variety is Perline and they make it from field to store within 48 hours. They are available @Sainsbury’s from now until August and come loose or in 1 kilo bags. These potatoes don’t need to be peeled, they don’t even need to be scrubbed. A quick wash and they’re good to go.
These gorgeous baby new potatoes would be perfect for any type of potato salad. I’ve made one with them already and I’m thinking I might have to try them out in my vegetarian Salade Niçoise next. However, I really wanted to make an easy Spanish tortilla with them and that is what I did yesterday.
Jaca in the Spanish Pyrannees
The best tortilla I ever had was in Jaca, a small Spanish border town in the Pyrenees. A friend and I were hitching down from the UK to Alicante and we were tired, hungry and needing a bed for the night. It was my first (and only) trip to Spain and I was enchanted by the evening promenade where everyone dressed in their best and strolled around the town walls chatting and laughing. In search of food, we found a cosy bar with a large and enticing tortilla sitting on the counter top. Such bliss.
When I boil new potatoes, I just have to add a sprig of mint. It’s a family thing. The scent of the mint wafting around the kitchen as the potatoes cook is just wonderful and it adds a cooling note of freshness when the temperature starts rising. This bit is entirely optional for this easy Spanish tortilla recipe, but mint went into my potato pot.
The British Gems (with mint) tasted so good, I didn’t want to overwhelm their flavour; I kept my recipe for easy Spanish tortilla very simple. I only used garlic, salt, pepper and a little smoked paprika as seasoning. Of course the onions help a lot. It’s really important to cook these long and slow so they turn out unctuously sweet. Good things come to those who wait.
Easy Spanish Tortilla
This is not an authentic Spanish tortilla, but it’s a very good one. I boiled the potatoes rather than frying them in lots of oil. Boiling the potatoes also makes the recipe easier and less messy as well as a lot less oily. Despite the vastly reduced fat levels, the result was still absolutely delicious – buttery, sweet with a melt-in-the-mouth texture. I put it down to the slow cooked onions and those British Gems baby new potatoes.
We had a large slice for supper with a crisp lettuce salad and we’ll be enjoying another slice tonight. Sometimes less is more and if you use the best quality ingredients you end up with an unforgettable eating experience. ¡Me gusta mucho!
Other Recipes Using New Potatoes You Might Like
- Lettuce & peas soup with new potatoes via Tin and Thyme
- New potato, caramelised onion, rosemary & gruyère pizza via Domestic Gothess
- New potato salad with roasted vegetables via My Little Italian Kitchen
- Potato & black bean salad via Fuss Free Flavours
- Vegetarian salade Niçoise via tin and Thyme
- Warm potato salad with spinach, asparagus & gremolata dressing via Glug of Oil
Keep in Touch
Thanks for visiting Tin and Thyme. If you try this lower fat Spanish tortilla, I’d love to hear about it in the comments below. Have you any tortilla top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Easy Spanish Tortilla – The Recipe
Easy Spanish Tortilla
- 4 tbsp olive oil
- 2 large onions - peeled and sliced
- 3 cloves garlic - finely chopped
- 750 g new potatoes - washed I used British Gem baby new potatoes
- sprig of mint optional
- 2 pinches sea or rock salt
- 6 eggs
- ½ tsp smoked paprika
- grinding of black pepper
- Heat 3 tbsp of the olive oil in a deep sided non-stick frying pan. Add the onions and turn the heat down to low. Fry, stirring occasionally for about 30 minutes until the onions are sweet and golden. Add the garlic after the first twenty minutes. Set aside until needed.
- Meanwhile place the potatoes in a large pan, cover with water and throw in the mint and a pinch of salt. Cover the pan, bring to the boil then simmer for 10-15 minutes or until the potatoes are just done. Pour into a colander and leave to drain and cool a little.
- Beat the eggs in a large bowl with the remaining salt, paprika and black pepper. Stir in the onions.
- Slice the potatoes thickly.
- Place the remaining tbsp of oil into the frying pan and heat it. Layer a third of the potatoes over the bottom of the pan. Cover with a third of the egg mixture and repeat the process twice more. Cook the tortilla over a medium heat for about 5 minutes or until the top is nearly set. Either invert the tortilla onto a plate and slide back into the pan to cook the other side or place under a grill for 3 minutes or so. The eggs need to be just set rather than rock solid.
- Turn out onto a plate and leave to cool a little before cutting into wedges and serving with a crisp green salad.
I’m sharing this easy Spanish tortilla with Meat Free Mondays over at Tinned Tomatoes.
It also goes to #CookBlogShare which is with Recipes Made Easy this week.
This post was commissioned by Sainsbury’s. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.