Tonight I tried my hand at a great meatless meal, Spanish Tortilla. It is nothing like the tortilla we know in the USA, made from flour or corn. This one, rather, is made from eggs and potatoes (and oil, onion, and salt). And it’s delicious. Very simple and relatively easy.
I’ve never been to Spain, but I understand that this is a very widespread dish there and served in many ways (appetizer, main course, etc.). It also apparently stands up well to reheating (we’ll find out tomorrow).
To make mine I followed the directions in this Spanish Video. I basically halved the ingredients – I used two potatoes, a medium-small white onion, four small eggs, and about 3/4 cup of oil. I went a little too heavy on the salt. Overall, though, not bad for the first try. This is a very flexible recipe and you could do a lot with it. But for a simple and relatively easy Lenten meal, using basic, cheap ingredients, this might be just the thing for you.
This video, also in Spanish, has English subtitles and gives you a good overview. It’s a flexible recipe, depending upon the size of the potatoes and onion, your tastes, and how much you want to make. I cooked the onions first until they were transparent, then added the potatoes; but many videos I’ve seen show them just putting everything together all at once. The key is cooking until the potatoes are fork-tender, and not having the heat so low that they can’t get a little brown. On the other hand, you’re not making chips, so the pan shouldn’t be too hot.
Search for Spanish Tortilla and you’ll find all kinds of variations and recipes! Enjoy!