“I like it classic”: Cyril Lignac shares with us his potato tortilla recipe like in Spain

Did you know that with a few potatoes, eggs and some seasonings, it was possible to make a quick and tasty dish? Chef Cyril Lignac proves it to us with today’s recipe. An inexpensive and tasty potato tortilla, ideal for a quick meal or a festive aperitif! We roll up our sleeves and get started!

Preparation time: 25 min

Cooking time: 20 min

1. Start by peeling and washing the potatoes. Then cut slices approximately 3 mm thick, no more. For Cyril Lignac, “it shouldn’t be too big or too small”, in which case you may end up with “chips”.
2. Then heat the olive oil in a pan and add the potatoes. Let them fry over high heat, stirring regularly. As soon as they start to brown, remove them from the pan and drain them in a colander.
3. Beat the whole eggs in a large bowl. One of the secrets of the recipe lies precisely in this step. The chef recommends beating them generously in order to incorporate air and thus make the tortilla more “airy and foamy”. Then add the finely chopped onion and the parsley. Mix well before adding the potato slices, salt and pepper. Mix again and cook again, over high heat, then lower the heat and cover. Leave to cook for approximately 6 minutes. Now slide the omelette onto a large platter or lid and invert onto another platter. Return the omelette to the pan to cook the other side for about 5 minutes.
4. Once the tortilla is nicely browned on both sides, place it on a pretty dish and enjoy! The advantage of the dish is that it can be enjoyed both hot and cold, whole, cut into slices or squares.

Appearing at the end of the 18th century in Villanueva de la Serena, a town halfway between Seville and Madrid, the tortilla was apparently invented to fight against the famine raging at the time. Today, this dish has more than become part of the culinary habits of the Spanish since it is an integral part of the country’s specialties. Just that ! It can be enjoyed as a tapas or served on slices of bread.