How to Make Very Quick Moroccan-Spanish Tortilla

Rabat- Morocco is very famous for its Spanish influence in food. Tortilla is a Spanish-Moroccan Potato Omelette; a delicious and easy to make dish commonly served in Spanish and Moroccan homes. Tortilla is also a popular street food in Morocco, where it might be eaten plain or used as a sandwich filler.

It can be served as a lunch or light dinner but Spanish Cafes tend to serve it as a tapa, an appetizer or a sandwich on thick and hearty Spanish baguettes. It is also easy to transport, which makes it an excellent choice for packed lunch or picnic dishes and children’s lunch boxes.

Among Mexicans and Americans, the word Tortilla is commonly understood to be the type of corn or flour-based flat bread used to fill with things like rice, beans, and meat. In Spain, however, it is more of a thick egg omelette.

Let’s start with the ingredients.

You need:

4 large Potatoes

1 medium Onion

3 tablespoons of Olive oil

5 of Eggs

1/4 cup of Chopped parsley

1 tablespoon of Paprika

1/2 tablespoon of Cayenne (heat)

1 tablespoon of Salt

1 tablespoon of Black pepper

1/2 tablespoon of Cumin powder.

Mayonnaise (optional)

Tomato sauce or Ketchup (optional)

Ready to Get Started

Preheat the oven to 400° F.

Remove the skins from the potatoes and slice thinly in rounds or quarter them. Boil until soft and drain off all water.

In a medium size mixing bowl, whisk the eggs with the cream and salt. Add the boiled and drained potatoes.

Using a large sauté pan, heat the olive oil.

Add the whisked egg mixture and cook on medium-high until the bottom begins to brown. Place in the heated oven, uncovered.

In a pan, add in 2 tablespoons of olive oil and the chopped onions along with salt. Fry for 5 minutes,then add in the potatoes and mix well.

Add all the spices along with salt and pepper. Add in the remaining olive oil. On low heat, cover the pan and let the potatoes cook until tender.

Bake the tortilla in a preheated oven at 180°C for about 25 minutes.

When the tortilla is cooked, take it out of the oven and let it cool before unmolding it.

Allow the tortilla to cool a few minutes before serving.

Cut into triangular pieces and serve with mayonnaise and ketchup as optional toppings and rustic bread to eat as a sandwich, if desired. Just before serving, you can also decorate it with grated cheese or cherry tomatoes.