You encounter all the flavours of the world in the WUR community. Luca Sarobe (22), a Climate Studies MSc student from Spain, shares a recipe for Tortilla de patatas.
‘Tortilla is one of the few dishes that you will find all around Spain. It is served for dinner, as a starter for lunch, as a mid-morning snack and sometimes even for breakfast. It reminds me of getting together with friends and family, because it is often served on social occasions. They are even competitions in Spain to see who can make the best tortilla. The great debate is: should or shouldn’t there be any onion in this recipe? I go for onions!’
Ingredients (for 4 persons):
- 500g potatoes (chopped)
- 250g onions (finely chopped)
- 6 eggs (medium)
- 3 pinches of salt
- 300 ml olive oil (or as much as necessary)
- Peel and chop the onions and potatoes.
- Heat the pan gently. Add the onion and enough olive oil to cover the onion. Fry until it softens, stirring regularly.
- After about five minutes, add the potatoes and enough oil to cover the vegetables again.
- Fry 15-20 minutes until the vegetables are soft (check frequently). Stir regularly.
- Beat 6 eggs in a large bowl.
- Drain the fried potatoes and onions in a sieve, saving the oil. Add the vegetables to the eggs.
- Add the salt and mix well.
- Fry the omelette in a little oil until firm, then turn it out onto a chopping board or large plate and return it to the pan to fry the other side.
- When it has browned slightly on both sides, flip it onto a large plate or board. It is best served with lightly toasted bread.
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