This Spanish omelette is a Canarian favourite and in Gran Canaria you can order it in a baguette with alioli (garlic mayonnaise) or by itself with either ketchup or alioli. You can get tortilla espanola as a tapa for a couple of euros and it’s nice hot, warm or chilled.
In Gran Canaria this is usually just made with potatoes but feel free to add cheese, bell peppers, chorizo, chilies, or anything else you fancy, for extra nutrients and colour.
In some Canarian bars or cafes you can see a huge one waiting to be cut into wedges in a dish under a glass lid on the bar. It’s one Canarian snack I can’t resist! It’s easy to make too.
What You Need:
1 large Spanish onion
4 tablespoons olive oil
Salt and black pepper, to taste
How to Make It:
Peel and slice the potatoes. Do the same with the onion. Heat the olive oil in a frying pan, then add the potatoes and onion, and cook slowly until soft. Remove the potatoes and onion from pan and transfer them into a bowl. Discard most of the oil from the frying pan.
In another bowl beat the eggs and add them to the potato and onion mixture. Then add salt and pepper to taste. Fry the mixture gently until the eggs look set then slide it on to a plate.
Put the mixture back in the frying pan to cook the other side and drain off any oil. Serve hot or refrigerate until required. This will keep for a few days in the fridge.