Name: Spanish Tortilla (tortilla española)
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 600 g potatoes, mainly waxy (peeled, in 0.5-1 cm cubes); 1 tsp salt (level, for the potatoes); 200 g onions (finely chopped); 250 ml olive oil (for cooking the potatoes; most of it is poured off and can be kept); 6 eggs (M); 1 pinch salt (for the eggs); 3 tbsp olive oil (for frying the onions and the tortilla); 2 tbsp flat-leaf parsley, chopped (optional); pepper (to taste)

Preparation

Sprinkle the potato cubes with the teaspoon of salt. Heat the olive oil in a frying pan about 24 cm across, add the potatoes (they should be just covered) and cook gently over medium heat for 12 to 15 minutes until soft.
In a second pan, fry the onions in a little olive oil for 10 to 15 minutes until golden brown.
Beat the eggs vigorously with the pinch of salt in a large bowl. Separate the potatoes from the oil in a sieve and stir them into the eggs together with the onions (and parsley and pepper, if wanted). Leave the mixture to rest for 3 to 5 minutes.
Heat about 2 tbsp oil until very hot, add the mixture to the pan and fry for 2 minutes until the underside starts to brown; the eggs should not yet be set on top.
Turn the tortilla with the help of a plate (place the plate on top, flip the pan over, then slide the tortilla back into the pan) and fry on the other side for about 1 minute; with this quantity, if necessary, cook for another 2 to 3 minutes over low heat until it feels springy but stays creamy inside.
Slide onto a plate, leave to cool for about 10 minutes and serve lukewarm or cold in pieces; bread or salad go well with it.

Drink with it

Fortified wine · excellent match
Fino or Manzanilla, well chilled
The bone-dry, salty, yeasty character and the almond note cut through olive oil and egg - the classic companion to tapas.
Port wine: understanding Ruby, Tawny, and Vintage
White wine · excellent match
Verdejo from Rueda or Albariño
Fresh acidity and a little fruit lift the olive oil without covering the mild egg and sweet onions.
Which wine pairs with food? A simple approach to choosing
Sparkling wine · excellent match
Cava, brut
Bubbles and acidity dissolve the fat of the potatoes cooked in oil, and the yeasty notes suit the egg.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Pale lager · good match
Spanish lager, cold
Carbonation and light bitterness refresh after every bite of the oily, soft tortilla.
Pils or Helles: What's the Difference?
London dry gin · good match
London Dry in a gin and tonic with lemon zest, lots of ice
Popular with tapas in Spain: the bitter note and carbonation balance the egg and olive oil fat.
London Dry Gin: does it have to come from London?

Preparation

Sprinkle the potato cubes with the teaspoon of salt. Heat the olive oil in a frying pan about 24 cm across, add the potatoes (they should be just covered) and cook gently over medium heat for 12 to 15 minutes until soft.
In a second pan, fry the onions in a little olive oil for 10 to 15 minutes until golden brown.
Beat the eggs vigorously with the pinch of salt in a large bowl. Separate the potatoes from the oil in a sieve and stir them into the eggs together with the onions (and parsley and pepper, if wanted). Leave the mixture to rest for 3 to 5 minutes.
Heat about 2 tbsp oil until very hot, add the mixture to the pan and fry for 2 minutes until the underside starts to brown; the eggs should not yet be set on top.
Turn the tortilla with the help of a plate (place the plate on top, flip the pan over, then slide the tortilla back into the pan) and fry on the other side for about 1 minute; with this quantity, if necessary, cook for another 2 to 3 minutes over low heat until it feels springy but stays creamy inside.
Slide onto a plate, leave to cool for about 10 minutes and serve lukewarm or cold in pieces; bread or salad go well with it.

Drink with it

Fortified wine · excellent match
Fino or Manzanilla, well chilled
The bone-dry, salty, yeasty character and the almond note cut through olive oil and egg - the classic companion to tapas.
Port wine: understanding Ruby, Tawny, and Vintage
White wine · excellent match
Verdejo from Rueda or Albariño
Fresh acidity and a little fruit lift the olive oil without covering the mild egg and sweet onions.
Which wine pairs with food? A simple approach to choosing
Sparkling wine · excellent match
Cava, brut
Bubbles and acidity dissolve the fat of the potatoes cooked in oil, and the yeasty notes suit the egg.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Pale lager · good match
Spanish lager, cold
Carbonation and light bitterness refresh after every bite of the oily, soft tortilla.
Pils or Helles: What's the Difference?
London dry gin · good match
London Dry in a gin and tonic with lemon zest, lots of ice
Popular with tapas in Spain: the bitter note and carbonation balance the egg and olive oil fat.
London Dry Gin: does it have to come from London?

Spanish Tortilla (tortilla española)

Preparation

Drink with it

Fino or Manzanilla, well chilled

Verdejo from Rueda or Albariño

Cava, brut

Spanish lager, cold

London Dry in a gin and tonic with lemon zest, lots of ice

This pairs well too.

Bruschetta with Tomatoes and Garlic

Caesar Salad

Cream of Mushroom Soup (Champignoncremesuppe)

Pimientos de Padrón

Spanish Tortilla (tortilla española)

Preparation

Drink with it

Fino or Manzanilla, well chilled

Verdejo from Rueda or Albariño

Cava, brut

Spanish lager, cold

London Dry in a gin and tonic with lemon zest, lots of ice

This pairs well too.

Bruschetta with Tomatoes and Garlic

Caesar Salad

Cream of Mushroom Soup (Champignoncremesuppe)

Pimientos de Padrón