Tortilla Espanola With Catalan Pan Con Tomate

One fear that I have from all this traveling is that I end up settled somewhere and people assuming that I have a plethora of local dishes and recipes from around the world which I can cook, and me not being able to. This is why I will often try and enjoy cooking experiences and courses around the world, and one of my absolute fave cuisines is the Spanish tapas-style. I like to make sure that I have a few meals in my locker, so this is the recipe for a Spanish Tortilla and Catalan bread with tomato, super simple and absolutely delicious.


In reality the tortilla is like a big omelette, and here is what you’ll need:

  • 8 large eggs
  • Kosher salt
  • 2 cups of olive oil (extra virgin if you can
  • 1 and a half lbs of potatoes, peeled, halved and thinly slice horizontally
  • 3/4 lb of white onions

Beat the eggs with salt until they begin to froth up and then set aside

Heat a skillet on the hob with the olive oil, you want a medium/high heat for this, add the potatoes and the onions to the pan and get that oil bubbling away, slowly cooking the ingredients, cook for around 25 minutes. Once done, drain the potatoes and onions over mesh to get as much oil out as possible.

Stir up the onions and potatoes with salt, roughly mashing, scrap the mixture in the bowl with the eggs and bind it all together. Wipe the skillet clean and then transfer a large dollop of the mixture to the pan, cooking now like an omelette.

Allow the tortilla to cool before serving with some delicious aioli.

Catalan Bread

5 ingredients, 5 minutes and hey presto, this tasty snack will be ready in no time, and the key is great ingredients.

  • Garlic
  • Tomatoes
  • Olive Oil
  • Sea Salt
  • Crunchy bread, sourdough if you can get it

Start off by slicing bread and toasting it, once done rub the garlic all over the freshly toasted bread.

Next up you want to drizzle the oil over one side of the bread, ensuring it oozes into each and every hole.

Sprinkle with salt to taste.

Finely chop the tomatoes and add to the top of the bread, ensuring that they cover the whole surface.

Make sure that you serve this right away, there is nothing worse than soggy bread and that is exactly what will happen if you don’t whip it out of the kitchen and onto the table as soon as the tomatoes have been added. You can also add a touch of basil if you prefer a rounder taste.