Tortilla de Cataluña
• Two medium onions, thinly sliced
• 500 grams of potatoes, cut into quarters and then into slices
• 100 ml olive oil for frying
• Five large or six medium eggs
• Salt, add to taste
• 150 grams of spinach
• 150 grams of aubergine, diced
Interesting: without spinach and aubergine, it is a recipe for traditional Spanish tortilla. In other parts of Spain they also use fried chorizo, fish such as tuna and cod, peas and peppers. A pepper and a little garlic is also a nice addition.
Fry the onion and potato in a generous amount of olive oil over high heat. Stir this constantly. After 5 minutes, put the lid on and let it cook for 20 minutes. Add salt to taste and stir occasionally. Place the onion and potato mixture in a sieve to get rid of excess oil. Let the mixture cool. Meanwhile, beat the eggs and add a little salt to them as well. Then add the eggs, spinach and eggplant to the potato mixture. Stir it well and let it rest for a minute. Heat one tablespoon of olive oil in a frying pan with a diameter of about 20 cm. Slide the mixture into the pan. Turn the heat on high for one minute and then on low for 10 minutes. Put a lid on the pan to make it easier for the tortilla to set on top. Once the top of the tortilla has set, take a flat plate. Place them upside down on the frying pan and flip them over. Now you can slide the tortilla upside down back into the pan. The bottom is now the top and vice versa. Fry for a while so that both sides are golden brown. Cut the tortilla into wedges.