, which is a popular Spanish dish made with eggs, potatoes, and onions. It is a type of tortilla, which is a Spanish omelet. Tortilla de Patatas is a traditional tapas dish in Spain, and it is also often served as a main course or a snack.
The ingredients for Tortilla de Patatas are simple: potatoes, onions, eggs, salt, and olive oil. The potatoes are cooked in olive oil until they are soft and golden brown. The onions are cooked in the same oil until they are translucent. The eggs are beaten together with salt. The potatoes and onions are then added to the eggs, and the mixture is cooked in a frying pan until the eggs are set.
Tortilla de Patatas is a versatile dish that can be served warm, cold, or at room temperature. It can be eaten on its own, or it can be served with bread, salad, or other tapas. data-pin-do=){kind=spacer}
Spanish Tortilla de Patatas Potato Omelette
June 26, 2023
My friend Marc made this outstanding Spanish Tortilla de Patatas (or Potato Omelette), which is a popular Spanish dish made with eggs, potatoes, and onions. It is a type of tortilla, which is a Spanish omelet. Tortilla de Patatas is a traditional tapas dish in Spain, and it is also often served as a main course or a snack.
The ingredients for Tortilla de Patatas are simple: potatoes, onions, eggs, salt, and olive oil. The potatoes are cooked in olive oil until they are soft and golden brown. The onions are cooked in the same oil until they are translucent. The eggs are beaten together with salt. The potatoes and onions are then added to the eggs, and the mixture is cooked in a frying pan until the eggs are set.
Tortilla de Patatas is a versatile dish that can be served warm, cold, or at room temperature. It can be eaten on its own, or it can be served with bread, salad, or other tapas.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 4 Servings
Directions
1Peel 2 large yukon gold potatoes, rinse them under cold running water and pat them completely dry with a dish cloth, cut each potato into 4 evenly sized quarters, then cut each quarter into 3 evenly sized pieces and thinly slice the potatoes, crack 6 large organic eggs into a large bowl, season them with sea salt and freshly cracked black pepper and mix together until well combined
2Heat a good quality nonstick fry pan with a medium heat and add ⅓ cup extra virgin olive oil, after 2 minutes add the slices of potato and mix them around with the olive oil, mix the potatoes occasionally to ensure that they all cook evenly, after 15 minutes season the potatoes with a generous portion of sea salt and a little freshly cracked black pepper, mix together to to ensure all the seasonings are evenly divided, after cooking the potatoes for 25 to 26 minutes they should be perfectly cooked, turn off the heat and transfer the potatoes into the bowl with the beaten eggs and mix together until well combined
3Using the same pan heat it with a LOW heat (very important) and add the egg and potato mixture into the pan, using a spatula run it through the outer edges of the pan to make sure the tortilla does not stick, you can also give the pan a quick shake here and there to ensure it is not sticking, after 4 minutes place a plate that is bigger than the pan over the pan, put one hand over the plate and with the other flip the pan, slide the uncooked part of the tortilla into the pan and cook for another 4 minutes, using a spatula you want to compact the tortilla from the outer edges to give it that classic rounded edge, after a total cooking time of 8 minutes (4 minutes per side) remove the pan from the heat and transfer the tortilla de patatas into a serving dish.
Recipe from Spain on a Fork.
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