In Spain it's known as a Spanish omelette (in Spanish, tortilla). In Italy it's a potato frittata (in Italian, frittata di patate).
Wherever you are, and whatever you're looking for - picnics or party food, a quick lunch or combined with salad as a tasty evening meal - this authentic recipe uses ingredients you're likely to have in stock and takes just minutes to make.
I learned it many years ago when I lived with a Spanish family in Sevilla, Spain. It was a staple of the family's diet and it's been a favourite of mine ever since.
It was used in both Spain and Italy as an inexpensive dish in times of extreme poverty. Most people kept their own chickens, farmed their own veg and made olive oil from their own trees, so it cost virtually nothing to make.
For that reason, its main ingredients are traditionally kept very simple, despite other recipes you'll find online which add many different ingredients, particularly peppers, often parsley and sometimes even meat.
At most, our Italian friends may add some garlic and onions. But apart from that it's just potatoes, eggs and a little oil.
This is the real deal!
We eat Spanish omelette in very much the same way I enjoyed it in Spain. It makes a light but filling main meal when taken straight from the oven and combined with a tomato and onion salad.
It also tastes really good cold and it's great for a light snack on hot summer days. I have especially fond memories of it being left to go cold, cut up into individual portions, wrapped in cling film (Saran wrap) and eaten as part of a picnic on the long journey to the family's summer house in the beautiful Andalusian countryside.
These days we also eat it as finger food at family fiestas. Spear small pieces with a cocktail stick and enjoy with a glass of cold white wine.
When I make Spanish omelette at home it's more than enough for the two of us as a main meal - in fact it will feed four.
It's like a cake consistency, so for a picnic it will cut up easily into at least eight individual portions. As finger food at a party buffet it will cut into triangles or squares as large or small as you want.
I used to use a frying pan, but then discovered cast iron skillets and now, I wouldn't use anything else. It needs to be well "seasoned", especially for cooking eggs - otherwise they stick to the pan.
This is the one I use - it's a 12" American brand called "Lodge" and I've been very happy with it. I use it for all my frittata-type recipes.
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You can buy it at this link on Amazon.
Whichever pan you use, it must be oven-proof.
This is a very flexible recipe. Both Italian and Spanish people will use as much as they feel like using at the time!
You can add more potatoes, onion and garlic if you want to - I usually do - or leave them out altogether if you don't like them.
The best potatoes to use are small, new potatoes but any you have in your store cupboard will do fine. Whether or not they're new potatoes, I don't peel them but if you want to, feel free!