What is this all about?
At the moment we are in Northern Spain near Barcelona … so the classic Spanish tortilla is part of the menus. I always liked tortilla since I made the 1st acquaintance of it in a holiday trip on Formentera – decades ago!
So I unearthed my post on tortilla … which introduces also a tortilla w/ pasta!
Let’s resume …
I made a tortilla – straightforward (see photo on top). Then I decided to substitute pasta for potatoes. And I ended up w/ a 2nd tortilla (see photo below). Meaning: if you like a side dish like a tortilla you may work the same process, but either have potatoes or pasta as a filler.
… & I didn’t perform any show by throwing the tortilla in the air etc. – all is quick & dirty, but the result is brilliant!
So let’s start!
We assemble the main players …
It’s only:
- a big yellow onion
- eggs
- potatoes resp. pasta (i. e. riccioli).
We chop the onion & fry it softly in some olive oil.
We clean & peel & cut the potatoes … resp. we weigh the pasta.
Potatoes & pasta are cooked until soft.
We crack the eggs & mix them.
The rest is …
- Mix potatoes resp. pasta in a pan w/ the fried onion.
- Pour the egg mess on top.
- Close the lid of the pan.
- Let it cook softly for about 15 min.
Then there is the potato tortilla …
… & the pasta tortilla …
There is no need to turn the tortilla in the pan while cooking. Just let the egg mess set … Then let the tortilla glide onto a plate. Cover w/ another plate & turn around.
I used a rather small pan of 22 cm ∅ (bottom). The tortilla are about 2 cm in thickness. Each will serve 4 pieces.
What about the „quick & dirty“ approach?
Of course you may start w/ potatoes boiled in their jacket, let them cool down, peel them etc. Or you may also start w/ frying potatoes in your pan w/o any pre-cooking … Both processes will take their time!
When aiming at a real big tortilla w/ a thickness of about 5 – 6 cm you’ll have to turn the tortilla in the pan once because of the thickness. That will also take longer than 15 min & challenge your skills to manage a hot pan & a hot & heavy tortilla only half-baked at this time …
Okay – when in the pan the surface isn’t brown & crispy at all, but only firm. When working w/ low heat the bottom will turn out as to be seen in the photos.
Doesn’t it look & feel like a perfect tortilla? Both of them.
Enjoy!
- 500 – 600 g potatoes (cleaned & peeled)
- 1 onion
- 3 tbsp olive oil
- 6 – 7 eggs
- salt
- 150 g pasta (e. g. riccioli)
- 1 onion
- 3 tbsp olive oil
- 7 – 8 eggs
- salt
- a pan (22 cm bottom) (mineral coated/non-stick)
- Peel & trim an onion; chop the onion & start frying in olive oil – softly. Add salt.
- Peel & slice the potatoes & cook them in salty water for about 10 min.
- Add cooked drained potatoes to the onion, mix carefully & distribute evenly.
- Whip the eggs & pour the egg mess over the potatoes.
- Reduce heat to low & close the pan w/ a lid. Let it cook for about 15 min until the eggs are set.
- Let the tortilla slide onto a plate, which is large enough, cover w/ another plate & turn over.
- Peel & trim an onion; chop the onion & start frying in olive oil – softly. Add salt.
- Cook the pasta in salty water for about 8 – 10 min.
- Add cooked drained pasta to the onion, mix carefully & distribute evenly.
- Whip the eggs & pour the egg mess over the pasta.
- Reduce heat to low & close the pan w/ a lid. Let it cook for about 15 min until the eggs are set.
- Let the tortilla slide onto a plate, which is large enough, cover w/ another plate & turn over.
