Potatoes are often ignored because they're fairly ordinary and everyday. In fact, far from being something to ignore, they're actually one of my favourite vegetables. I could quite happily eat potatoes with my dinner every single day - they're so versatile that I'd never get bored of them!
So, to celebrate this humble vegetable, I thought I'd create a dish that allows the focus to remain on the potatoes - a tortilla Española (otherwise known as a Spanish omelette). Although the name makes it sound like a bread product, a tortilla Española is actually a thick frittata that's simply packed with potatoes and onions.
It may not sound too exciting, but the flavours you get from slowly cooking the onions and garlic in olive oil are absolutely delicious - and the fact that this dish has existed for hundreds of years demonstrates how incredible it is! Typically the potatoes and onions are fried together in a large amount of olive oil, but in an attempt to make my version a little healthier, I boiled my potatoes and cooked just the onions and garlic in a couple of tablespoons of oil. It didn't make it any less tasty! I also left the skins on the potatoes - without making the dish any less attractive, it's an easy way to add more nutrients.
This dish is great served hot or cold - have a big slice as part of your main evening meal, or cut it into squares to serve cold at lunchtime. Either way, it'll be gone in no time.
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