Tortilla de patata – Spanish omelette

Recipe Tortilla de patata - Spanish omelette

If I had to name only one tapa it would be this one. You can find it any day of the week at every bar in Spain, from North to South. It looks very simple but it requires some practice, so pay attention to the tips and enjoy the Queen of Tapas, it is worth every calorie! 😉

Ingredients (serves 4 – or several tapas)

1 1/2 pounds (600 gr) sliced potatoes (or 2 pounds -1kg.- regular potatoes)

1 medium onion

5/6 eggs (free-range if possible)

Olive oil (potatoes will have to be completely covered so you will need plenty, but you can filter and re-use afterwards. I prefer Spanish extra virgin olive oil)

Salt

Preparation

STEP 1.– Peel and slice the potatoes. Cut them in slices about 2-3 mm thick -1/8 inch- (don’t have to be perfect slices so don’t put much effort on that). Cut the onion in thin slices.

PATATAS Y CEBOLLA PARA TORTILLA

STEP 2.- Fry the potatoes and onion in olive oil over medium-low heat so the potatoes are soft, not crunchy. This is extremely important.

PATATAS FRITAS PARA TORTILLA

STEP 3.- Drain the potatoes in a colander over a plate to remove excess oil.

STEP 4.– Whisk the eggs, add salt and the potatoes. Let rest for 10 minutes. If they get too dry (no runny egg to be seen, looking like mashed potatoes,) whisk another egg and add it. You can always add an extra egg yolk. Try the mix and add more salt if needed.

MEZCLA PARA TORTILLA

STEP 5.- In a non-stick pan, about 8 inches -20 cm.- diameter, heat a tablespoon of the oil you used to fry the potatoes and add the mix of eggs and potatoes. Keep the heat medium-low.

TORTILLA MEDIO CUAJAR

STEP 6.- Cook for 3 to 4 minutes, turn around with the help of a plate and cook for other 3 to 4 minutes, depending on how runny you want the egg. (I remove it after 2 minutes)

TORTILLA TAPA

VUELTA TORTILLA 1

VUELTA TORTILLA2

Tips

  • You can chop the onion in thin slices or finely dice it, depending if you want to find the pieces or not.
  • My grandmother’s tortilla was the best. And she added salt to the potatoes before frying them, cut them in small pieces, not in slices, and used less oil to fry them. I tried to prepare it her way, but it was impossible for me. Let me know if you succeed!
  • Serve on thin slices of bread (French or Italian style bread) and top with roasted red peppers and/or some homemade mayo
  • When you master the technique you can start adding other ingredients like green peppers, zuchinni, chorizo and even tuna.

Recipe Tortilla de patata - Spanish omelette

Author: SimpleTapas

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