Spanish Potato Tortilla

Spanish Tortilla
Spanish Tortilla

Spanish Potato Tortilla

  By solypimiento  ,     ,

July 10, 2015

5.0 0

The potato omelette or Spanish Tortilla is one of the most typical and inexpensive dishes of the Spanish cuisine. As delicious as controversial, everyone has a say on how
to prepare a "proper" tortilla. Some like to keep the egg runny on the inside, others perfectly curdled, some like the potatoes cooked very slowly at low temperature, others fried just enough to keep them firm. With or without onion? Moist or dry? Thin or thick? Big or small? Warm or Cold? In square portions or in slices? It is better if you just don't expect to find the "true" recipe, such thing does not seem to exist. Our advise: prepare our recipe at home, give it a try and decide how you like a Spanish omelette. We think you will love it as it is but fell welcome to let us know what would you change or improve and most importantly, try again!

  • Prep: 15 mins
  • Cook: 40 mins
  • 15 mins

    40 mins

    55 mins

  • Yields: 6 slices

Ingredients

8 - Medium-sized potatoes

7 - Eggs (at room temperature)

1 - Small onion

500 ml - Virgin Extra olive oil

1 pinch - Salt

Optional

50 ml - Full fat milk.

1/4 tsp - Baking powder

Directions

Peel and chop the onion. Chop it finely or cut it in julienne strips, it is all about preferences.

Peel and cut the potatoes with a paring knife. Cut slices of about 4 to 5mm thick.

Put the potato slices in a pasta drainer or in a big strainer and rinse them in cold water for about 30 seconds to get rid of the surface starch. Let the water dry completely before the next step.

Put the pan in a medium heat, add the chopped onion, the potatoes and a pinch of salt. Deep fry for about 30 minutes . If you feel that you have to stir to often to avoid the potatoes at the bottom to burn, lower the heat. Bear in mind that we are not after mashed potatoes.

Use a pasta drainer to drain the oil from the potatoes and onion. Do not waste the oil, it can be perfectly usable for another ocassion . Clean the pan with an absorbent kitchen towel, you will use it later.

Break the eggs in a mixing bowl. Add all the ingredients for this step and beat well. Cover with a kitchen cloth and reserve for 3 minutes.

Incorporate the reserved fried potatoes to the beaten eggs and mix well, again taking care not to squash the potatoes.

Put the pan used to fry the potatoes on a low heat and add a tiny splash of olive oil. Pour the eggs and potato mixture and cook for about 5 minutes until you see the edge starts curdling. Use the silicone spatula to round the edges as it cooks.

Flipping over the omelette is probably the trickiest part, but don't fear, it is not that complicated. Grab a flat plate slightly bigger than the pan and spread a bit of olive oil with a paper kitchen towel. This will prevent the omelette sticking to the plate. Cover the pan with the plate, grab the handle firmly and flip it over

Cook the other side of the omelette for another 3 minutes . At this point, it is about preferences whether you like the egg runny on the center or properly cooked is up to you, extend the time accordingly. Your Spanish Tortilla is ready to eat. Enjoy!

Did you know...?

The first document that referred to the tortilla de patatas in Spanish was an anonymous letter from 1817 addressed to Navarra's Courts. It explains the living conditions of the farmers, who didn't have anything to eat, compared to the people of Pamplona, who consumed "two to three eggs in tortilla for five or six people as our women do know how to make it big and thick with less eggs, mixing potatoes, breadcrumbs or whatever.".

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