Tortilla de Patatas - Spanish Omelette
Posted by Paloma Barreno on
The Queen of the Spaniard tapas! Every single bar in Spain serves Tortilla de Patatas. For breakfast, before lunch, or before dinner a "pincho de tortilla" is a must. And every single cook has his own version. This is my version; the one I use to cook every Sunday, with my mom and my uncle José Luis' influences. I hope you enjoy it!
Yield: 4 servings (2 tortillas)
- 4 medium size potatoes
- 7 large eggs
- 1 onion
- Peel the potatoes and rinse them under cold water.
- Slice the potatoes into thin slices. I always use a slicer mandoline because I prefer about 1/8 inches.
- Dry the potato slices and put them into a large bowl, sprinkle with salt, and mix well.
- Heat a ½ inch of extra virgin olive oil in a large frying pan over medium-low heat. You may also use a deep-fryer but, I know, it is expensive to fill the fryer with extra virgin olive oil... I do it. I am a kind of evoo obsessed!
- When the oil is hot, add the potatoes, and add more oil if necessary until all are covered.
- Cook the potatoes for 18-20 minutes at a low heat.
- While the potatoes are cooking, beat the eggs in a large bowl and season with some salt.
- Slice the onion as thin as possible (julianne style) and fry in a separate frying pan for about 10 minutes until they begin to caramelize (stir often). If you prefer the tortilla without onion, just leave it out.
- When the onions are caramelized, drain off any excess oil and add to the egg mixture.
- When the potatoes have been frying 18-20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away.
- After a few minutes, add the potatoes to the egg mixture and stir well.
- In a different pan where you fried the potatoes, put a tablespoon of the extra virgin olive oil you have used (you may also reuse the rest!) and over a medium heat add the half of the egg mixture.
- Over a low heat, cook the eggs for about 3-5 minutes per side. Round edge with a rubber spatula.
- Cook until it is springy to the touch: be careful not to overcook it: it should still be moist in the middle, even if you prefer it cooked right through. When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip quickly! I recommend you to flip it over the large bowl where the eggs mixture is. Some mixture will likely slip out and, in this way, you may reuse it for the second tortilla.
- Finally, slide out of the pan onto a serving plate and let cool a little before diving in.
- Repeat the steps 13-14-15 for the second tortilla.
The leftovers will be perfect for the next day breakfast. Keep them covered and chilled.
At my parents' home, we love to fry some green bell peppers as a side. You may also add tuna in olive oil (well drained) or caramelized zucchini instead of onions. As I told you before, there is a different recipe for every family but these are my favorites.
Let us know if you try it. And don't be afraid about the flipping part!Save
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- Tags: Eggs, Extra Virgin Olive Oil, Gluten-free, Onions, Recipe, Spain, Tapas