The Spanish tortilla (tortilla de patatas) is widely eaten in Spain and some Spanish-speaking countries, and there are numerous regional variations.
The tortilla may be eaten hot or cold; it is commonly served as a tapa or picnic dish throughout Spain. As a tapa, it may be cut into bite-size pieces and served on cocktail sticks; a large tortilla can be cut into triangular portions (pincho de tortilla).
The first reference to the tortilla in Spanish is found in a Navarrese document, in 1817.
According to legend, during the siege of Bilbao, General Tomás de Zumalacárregui created the "tortilla de patatas" as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army.
However there are many tales about this dish ... including a very large tortilla which was made by twelve chefs in Vitoria, Spain in 2014, claiming to be a record ... it was 5 m (16 ft) in diameter.
There are many additions you can add to the base ingredients including green peppers like this recipe suggestion below.
1 onion, peeled and finely sliced
5 green peppers, seeded and finely chopped
2 garlic cloves, finely sliced
Whisk together the eggs and a little seasoning in a large bowl, then add the onions, peppers and garlic, again reserving the oil.
Put a large frying pan on the heat and add the reserved oil. When nearly smoking, carefully pour in the tortilla mixture, shaking the pan slightly to ensure it is evenly spread. Reduce the heat and cook for about five minutes until the underside is golden-brown.
Place a similar-sized plate on top of the pan and carefully, using a cloth, invert the tortilla on to the plate.
Add a little extra oil into the pan then slide the tortilla back into the pan and cook for another 3-5 minutes, until the centre is set. Slide back on to the plate and leave to cool for a few minutes.
Each serving contains:
Original recipe from Tesco real food here
I hope you may enjoy this recipe idea ...
All the best Jan