Spanish Tortilla was one of the amazing foods I tried for the first time when living in Finland. Back about eight years ago I lived in Finland with a bunch of people from all over Europe (and one guy from Peru). It was by far one of the most awesome times I’ve ever had. I’ve never ate so much in my entire life. I was lucky to be with people who also shared my love of food and we cooked for each on a regular basis. This meant I got to try all kinds of traditional food from all over Europe and have people show me how to make it step by step. This Spanish Tortilla was the fan favorite! So this is how it goes:

SPANISH TORTILLA

Prep: Cook, peel and chop one cups of potato, salt and let cool

chop up 3/4 cup of onion

in a bowl whip up 4 eggs

combine all the ingrediants, don’t mix to hard or the potatoes will get mushy

add salt and pepper

Now this is the tricky party. If you are one of those people who can flip anything in a pan and not make a mess you can do it old school. But if you are messy and uncoordinated like this person writing then do it the safe way.

Safe way: Get one of those little tiny egg pans, grease it well. Put the heat just below medium. Pour in a third of the mixture. Cover. Let sit until the top is cooked, about 3 minutes. Then run a knife along the edges and pop it out onto your plate. Repeat.

Not Safe Way: Get a normal frying pan, grease well, set the heat just below medium. Pour the entire mixture into the pan, once the eggs start cooking along the edges you need to somehow flip it over without getting eggs all over your stove. Good luck, and I’m jealous if you can actually do this. Once it’s cooked slice into wedges like a pizza. Awesome!