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Spanish tortilla | Investigator


Spanish tortilla

Lately, memories of Spain have made me dream of Spanish cuisine. The paella, churros, gazpacho and turrones I ate on my previous trips were unlike any I have ever tasted, and I have since tried to recreate some of these dishes in my own. food.

As luck would have it, a tapas night will take place on April 11 at the Green Sun Hotel, where seven of Spain’s top chefs based in Manila will prepare traditional and more contemporary versions of the Spanish pick-ups known as tapas.

These chefs include José Luis “Chele” Gonzalez and Ivan Saiz from Vask Gallery and ArroZeria, Juan Carlos de Terry (from Terry’s Selection), Pepe López (from Ramblas), Carlos Garcia (from The Black Pig), Nicolas Diaz (from Barcino) and Pablo López (from Donosti).

Representing different regions of Spain, these tapas will be served with Spanish wines, cava and other Spanish drinks. The event will actually be a preview of Madrid Fusion Manila, a food festival that will take place April 24-26 at the SMX Convention Center in Pasay City.

During this event, renowned Spanish and Asian chefs will discuss the latest culinary trends and techniques. In addition, a trade exhibition will showcase Spanish and Filipino food products such as hams, cheeses, olive oils, wines, fruits and sweets. There will also be tasting seminars and tastings.

Although the show is only open to professionals on the first two days, the general public will be able to participate on the last day. (Prior registration is required. Visit for more information.)

In the meantime, while waiting for these exciting events to unfold, I tried cooking one of my favorite Spanish tapas at home: Tortilla Española con Patatas y Chorizo. It makes a delicious first course or appetizer if you serve it at a party, but it’s also good for a weekday dinner. You can find very good quality Spanish ingredients such as olive oil and chorizo ​​at delis such as Terry’s and Barcino.

To make a complete meal, serve the tortilla with bread and Spanish olives. My favorite drink to go with it? A cold glass of fruity sangria.

Spanish tortilla with potatoes and chorizo

5 large potatoes

4 tbsp (1/4 cup) olive oil, divided

1 medium onion, chopped

2 garlic cloves, peeled

3 cups of water

1-2 whole Spanish chorizos, cubed

6 large eggs


Peel the potatoes and cut them into thin strips. Heat two tablespoons of olive oil in a large skillet and sauté the onions over low heat for about two minutes.

Add the garlic and continue to sauté over low heat for about a minute more (use low heat and keep stirring the onions and garlic so they don’t burn). Add the potatoes and pour in the water. Simmer until the potatoes are almost tender, about 10 minutes.

Stir in the chorizo ​​and continue to simmer for about one to two minutes more. With a skimmer, transfer the mixture to a bowl. Wipe the pan with paper towels.

In a separate bowl, whisk the eggs until well combined and frothy. Season with salt. Stir in the potato mixture. Heat the remaining two tablespoons of olive oil in the same pan. When the oil is hot, pour in the egg mixture. Cook over medium heat until the bottom is set.

Remove the pan from the heat. Place a large plate on the pan, then turn the plate and pan over to transfer the tortilla to the plate, so that the bottom side of the tortilla is now on top. Return the tortilla to the pan so that the previously top side is now the bottom. Cook the tortilla in the pan until the eggs are completely set. (See tips on this page.)

Transfer to a serving platter and cut into quarters. If desired, serve with bread and Spanish olives.

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Cooking tips

Make sure the eggs have set completely at the bottom and partially at the top before flipping the tortilla onto a plate. Otherwise, the eggs could tip over.

Instead of turning the tortilla over on a plate, you can turn it over in another pan of the same size as the first pan. Brush the second pan with olive oil first to prevent the tortilla from sticking.


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