In this challenge, I chose to make tortilla de patatas as a tribute to my mother. My father doesn’t like finding big pieces of onion in the tortilla, so my mother always sliced the potatoes and especially the onion very thinly. That way, my father wouldn’t notice the onion, and my mother could add as much as she wanted, giving the tortilla more flavor. Many people won’t even try tortilla if they know it has onion, but my mother managed to fool more than one person. After they finished eating, she would always ask, “Did you like it?” and they always said yes, that it was delicious. Then she would tell them it had onion in it. Another thing she did to make the tortilla delicious was to cook it over very low heat so the potatoes wouldn’t burn and would turn out nice and tender.

Oven-baked Spanish tortilla is a true delight, letting you enjoy a healthier version of this classic dish with less fat and no need to flip it. Baking it in the oven is a fantastic method. Spanish tortilla is one of the classic dishes of Spanish cuisine, and you can enjoy it in many ways and with all kinds of ingredients. This time, it's a delicious plain tortilla, so you get great flavor with a different texture and much less fat than other tortilla recipes. Enjoy!

A Spanish omelette known as 'Tortilla de patatas'. It can be eaten warm or cold, at any meal.

I had this a few times while travelling in Spain, so when I got home I wanted to learn how to make it. All of the recipes I could find have about the same ingredients (it's a very basic recipe), but I wanted to learn more about the technique to make it just like they do in Spain. I'm posting this here hoping that some of you cooking pros will chime in with some advice on how to make the perfect tortilla!

The Spanish potato tortilla, a classic staple in kitchens. Today, I bring you a quick (if possible) way to make a potato tortilla! My recipes are always adapted for my child, so I don't add salt to the dishes, but of course, it's optional and to everyone's taste. I hope you like this method!Sorry for the photo xD

The classic Spanish potato omelette, this time with onion. I don’t make this recipe as often as I’d like because I have to admit, flipping the omelette always makes me nervous!⏲️ Cooking times are approximate and depend on whether you like your omelette more moist or more firm.Enjoy!

I learned this recipe from my mother-in-law.It's perfect for something to eat with drinks, to pack in your lunch, or have for dinner.It's important to take time when cooking each side. If you cook it over high heat, it'll burn the surface and leave the inside uncooked, making it hard to flip over. Recipe by Monkichip

This is one of the most classic (and easiest) Spanish recipes. Every family does it in its own way, so this is my mom's style (the best, of course!). It makes a smart use of onion to sweeten it without feeling its crunchiness, plus some other tricks to make it look great.Note: as this is a big omelette, it usually cooks faster and easier on gas stoves. If you're using an electric or induction stove it might require around 30 minutes of extra heating for steps 9 to 14.

It's courgette season in my garden. And I have this lovely yellow courgette plant in a big pot and it really is productive. So this is my favorite recipe to use up the glut. There are many variations to pisto recipe depending on the region of Spain. This is the one my mum used to cook. The potatoes gave it that child friendly taste for veg haters. I hope you like it

One of our favorite dishes is the Spanish tortilla. Golden on the outside and slightly runny on the inside. Here's how I make it and my trick for knowing when to flip it! 😉😄

My grandma used to make this tortilla, and my dad loved it—as did everyone at home. I made this in memory of my dad. I love you, Dad!

If you want to see the recipe on the blog, click here:http://vinoymiel.blogspot.com/2017/02/tortilla-de-patatas-rellena-de-jamón.html