1. How to Make Spanish Tortilla - On a Budget!

    In a couple of weeks I’m going to be a proper student, so it’s time to economize. Making a Spanish tortilla (potato omelette) is a perfect way to save money, eat well and more importantly fill yourself up before a night out!

    A friend and I made a tortilla to share a few nights ago - I bought the potatoes (£1.74 for 2 kg) and she bought the eggs (75p for 6) bringing the sum total of our meal to £2.49 - a bargain if you ask me!


    2 large waxy potatoes (preferably new potatoes or maris piper)
    6 eggs, beaten ( it might seem like a lot, but you will need them!)
    2 tbsp olive oil
    salt and pepper

    The Recipe

    1. Peel and slice the potatoes - not too thin in case they stick to the pan, but not too thick or they’ll take forever to cook.
    2. Heat the oil in a medium sized frying pan over a medium heat.
    3. Test to see if the oil if hot enough by placing in a piece of potato - if it’s ready the oil will start to sizzle.
    4. Place slices of potato into the hot oil (placing them down and away from you to avoid any oil-related accidents!) being careful not to overlap them.
    5. Fry the potatoes until they are lightly browned, turning them over occasionally. Work in batches until you have used all of the potato slices.
    6. Let them dry on some kitchen paper and season with salt and pepper.
    7. When the potatoes are dry, place them back in the pan (without removing the oil) overlapping in a scalloped pattern until you’ve used them all up.
    8. Turn the heat back on and pour the eggs over the potatoes.
    9. Season again and shake the pan so that the eggs cover all the potatoes.
    10. Leave it to cook itself - you will see the edges yellowing and looking as though they are sticking to the pan - until is has just solidified.
    11. Now for the notorious flip - a challenge for the first time tortilla maker - slide a plate over the top of the pan, and quickly tip upside down so the tortilla is now on the plate.
    12. Slide the tortilla back into the pan so that you can cook the other side.
    13. Season a final time and once the tortilla is golden, or even slightly browned on top (nobody wants salmonella after all!) remove it from the heat.
    14. Leave it to cool a little and then serve either warm or cold - it will keep for a couple of days in the fridge.

    I find that there are so many advantages to this recipe. Aside from the cost of the ingredients, which is a huge bonus, it tastes so good! It’s also brilliant for entertaining, tortilla has a very distinct place on any  buffet table and it’s guaranteed to impress. Perhaps best of all is the fact that it’s simple, it doesn’t take long to make, and being able to keep it in the fridge means that if you just want it for a snack then you’re making your money go even further. Finally, you’re only using one pan, one chopping board and one bowl to beat the eggs in, so there’s hardly any washing up to be done!

    So give it a go - ¡es tan fácil!