Spanish Tortilla

For a high school graduation gift, my parents offered me a one month trip to Spain with a home-stay program. Want to know the first words out of my mouth?

 "What would I do there? Wouldn't I be bored?"

Needless to say, I was young, immature and scared. Luckily, I came around.
I decided I guess I could tolerate a trip to Spain.
(Mind you, to this day, my parents never let me forget that I was worried about being bored!)
Thank goodness I came around. That summer changed my life forever. I stayed with an amazing host family, grew to love the Spanish language and it only cemented my love of travel and adventure.
I ended up majoring in International Relations with a Spanish minor in college.

 Not only all of the above, but I returned to Spain again and again to see my Spanish family.
 I consider them my 2nd family and I love them dearly.
 They were kind, funny and did I mention my Spanish mom, Mari Carmen, was a fabulous cook?
My favorite memories from my time in Spain, center around food.
I would watch Mari Carmen cooking and I would take notes so I could re-create my favorite meals later.  Of course, nothing has ever been as good as hers, but this recipe is a pretty close copycat!

Here are a few photos of my various trips to Spain and my Spanish family. O how I miss them!

 Mi familia!

 My street.
 Drying some octopus for dinner. :)
 Visiting the monkeys in Gibraltar.
 Beautiful traditional Paella.
 Our fridge-always filled with fresh fish.
Making me fresh squeezed orange juice. I was so spoiled!
 Hanging around the dinner table, talking.

Dressed in traditional attire for the Spanish feria.

Thanks for taking a walk down memory lane with me! 
Hopefully I get to go again and visit beautiful Spain and mi familia espanola pronto!


This recipe is great because I always have the ingredients on hand.
 Think of it as a Spanish quiche (with potatoes) or a potato omelette.
 In Spain, it is typically eaten for dinner but you could also have it for breakfast or lunch.

Spanish Tortilla
The Apron Gal

Serves 4

2 pounds potatoes, peeled and sliced thinly
1/4 cup olive oil

1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
1/4 cup water
2 tablespoons olive oil

7 eggs


Peel and slice potatoes. Place 1/4 cup olive oil in a pan over medium high heat. Add the potatoes, turning and cooking until tender around 10-12 minutes. (To avoid burning, cook in 2 smaller batches). Once cooked, place on a paper towel lined plate.

In a separate skillet, cook onions and peppers with water and olive oil until tender. Allow to cool while the potatoes finish cooking.

Whisk together the eggs with a dash of salt and pepper. Pour whisked eggs over the potatoes, onions, and peppers in a large bowl and toss gently. Pour mixture back in a large skillet over medium heat.  Cook mixture around 10 minutes or until sides have started to set. Loosen the sides with a spatula, then slide gently onto a plate. Turn the skillet upside down and place onto the uncooked side. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, around 4 minutes. 

Serve warm or room temperature (the traditional Spanish way). 


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