Tortilla | How to make Spanish Omelette

So for the second day of doing Breakfasts with one ingredient from different countries, I have something from Spain. It’s called the Tortilla not to be confused with the Mexican Tortillas. These Spanish Tortillas are typically prepared with eggs and potatoes. These are also called as Spanish omelette. In Spanish cuisine, it is called as tortilla or tortilla de patatas. It is also cooked with onions, sometimes with chives or garlic and fried in olive oil. It used to be served cold as an appetizer, however now is popularly served as Breakfast. 

I made this recipe eggless, vegan and gluten free by replacing the eggs with Besan or Gram flour. I adapted from here and here. Followed the one that sounded less complicated. In fact, the recipe is so simple that you can cook with eyes closed. Konda said it tasted much like the Aloo Pakoda I recently made! Talk about cuisine similarities.

Tortilla | How to make Spanish Omelette

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

2 big potatoes, sliced
1 onion chopped
1 cup of Besan / Gram flour
Salt and pepper to season
Olive oil
Cold water

How to make the Tortilla

Heat a nonstick pan and shallow fry the onions and potatoes for around five minutes, or until the potatoes begin to soften, remove from the oil and keep it aside.

Take the besan in a bowl, slowly add cold water while mixing until you get a consistency similar to pancake batter. Now add the potatoes and onions, season with salt and pepper and mix well.

Heat the nonstick pan again with olive oil, pour the mixture and cook over a medium heat or until the edges and top begin to thicken.

Traditionally, people seem to slide a plate and tilt. I simply removed it with a spatula as I was using a nonstick pan.

Cook on the other side till done.

Cook for another few minutes, let cool and serve with tomato sauce.

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Tortilla | How to make Spanish Omelette

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