Legend puts the origins of the Tortilla as being created by General Tomas Zumalakarregi Imatz, during the seige of Bilbao, as an easy, fast, nutritious dish for his troops. It hasn't been confirmed whether this is true, it is known that the Tortilla gained popularity and spread throughout Spain during the early Carlist wars.
Today many variations exist ranging from just the addition of onions, garlic and mushrooms to chorizo, peppers or ham. You can practically put anything you want into your tortilla.
This will serve 4-6 people depending on hunger
6 tbsp oil (I used olive oil but any kind of veg oil will do)
450g potatoes, thinly sliced
1 medium onion, finely diced
2 cloves of garlic, finely diced
50g salami, thinly sliced
6 eggs, lightly beaten
Start by heating the oil in a pan, one about 18cm is good. Add the potatoes, onions and garlic and stir together until thoroughly coated in the oil, cover with a lid. Gently cook, stirring occasionally, for 10-15 minutes (the potatoes should be firm but soft). Season.
Turn on your grill to a medium high heat. Add the Salami to the pan and stir round. Season your eggs and then pour over the potato mixture. Turn up the heat to a medium high for 5 minutes or until the edges start to brown and the egg is about three-quarters set. Put the pan under the grill and brown the top. Take out and place to one side.
Leave to cool slightly (about 2 minutes) then carefully loosen the tortilla around the edges and underneath with a knife, cut into desired serving portion and serve.
The whole process takes about 20-30 minutes from start to finish. This makes it ideal for a quick lunch. It is also great cold, so you can make it beforehand for picnics or pack lunches.
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