Camino Recipe: classic tortilla

tortilla-camino-food-caminowaysToday is International Tapas Day and we couldn’t think of a better way to celebrate than sharing a great Camino recipe for one of the all-time favourites: tasty tortilla (Spanish potato omelette). Found on every menu along the Camino de Santiago routes, tortilla is also given free as a ‘pincho’ or ‘tapa’ in many bars across Spain. It is an absolute must-try for your trip.

Everyone has a different trick or technique for their tortilla making, some might like the egg runny, some prefer it well cooked. Here at the CaminoWays.com office we’ve had some great tortilla makers over the years, Sabela and Alejandro competing for the top tortilla-maker spot!

Here’s a classic tortilla recipe, tried and tested by Marketing Manager Maria.

WHAT YOU WILL NEED

6 large potatoes

6 large eggs

1 medium onion (optional)

Salt

Olive oil (or sunflower if on a budget!)

Non-stick frying pan (essential!) – 24 cm diameter approximately

COOKING METHOD

First of all you have to peel and wash your potatoes. You will then cut them in flakes or small cubes.

Fill your frying pan with olive oil, enough to cover your potatoes. You will then cook them at a low heat (the idea is that the potatoes cook through and not get too crunchy or crispy on the outside). .

In the meantime, you can beat the eggs in big bowl; don’t forget to add salt as you won’t be able to add salt once the tortilla is fully cooked (tip number one!).

Once the potatoes are soft and cooked through, you will drain them well (to reduce the amount of oil) and mix well with the eggs.

Drain all the oil from the pan (leaving all the oil in is a very common mistake among beginner tortilla-makers!). Chop your onion, fry it slightly and add it to the potato and egg mix. Pour the mix in the pan and allow to cook at a low heat. Once the edges of the tortilla are starting to bubble it is time to flip it. The best way is to put a large plate over the pan and slide the tortilla back in to cook it on the other side, being careful not to break it. No mad pancake-style flipping required!

Let it cook through (or leave runny if you prefer) and voila! your first tortilla is served! Enjoy!

Let us know if you try the recipe! we’d love to see the results.

PREP TIME: 20 MINUTES

COOKING TIME: 30 MINUTES

Also note you can add bits of chorizo to the tortilla or leave the onion out if you don’t like it.

And a tip: Bar Tita in Santiago de Compostela is renowned for its free tortilla pinchos, head there if you are finishing your Camino in Santiago.

For more information about the Camino de Santiago routes or to book your trip, contact our travel specialists

Rating
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Rating
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  • Taste

Comment

  1. by Laura

    Thanks for this!

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