Whether you call it an omelette or a Spanish tortilla and serve it warm or cold I absolutely love this type of dish. I can completely understand how this evolved in the heat of Spain to be a cold tapas though. Cutting it into slices and serving alongside other small dishes and a lovely glass of Rioja just makes sense.
- 6 eggs (or however many you like but adjust the proportions in line). Don’t make it too few it you want to cut it into slices though!
- Salt and pepper pinches
- Potatoes (peeled; boiled and cut into little pieces)
- Red onion cut into thin slices
- Oil to fry
- Knob of butter (melted)
- Splash of milk
- Herbs and spices you like e.g. pinch of sweet paprika or chill flakes
- Optional: Grated parmesan or cheddar
- Peel; cut into small pieces and boil the potatoes then allow to cool whilst you do the rest
- Crack and beat the eggs in a container such as a Pyrex jug so you can pour it later
- Add the salt; pepper and any herbs/spices you like
- Slice the onion and add to the mix
- Add the milk and butter (remember to melt the butter or it will sit in a big blob)
- Add the oil to a frying pan and heat at medium (try to pick a pan with a metal handle and not plastic so you can put it under the grill later if you want to)
- Add everything to the pan and heat for a few minutes until the bottom of the mixture starts to set
- Either flip the mixture using another plate very bravely or sprinkle with cheese and place under a hot grill for 30 seconds to a minute watching carefully until it browns and sets on top
- Either eat immediately if you like it warm or allow to cool and cut into slices for tapas
- Serve with a nice glass of Rioja wine!