Tortilla de Patata: The Spanish Omelette
If you are craving for Spanish food, then this recipe is a must! Cold or warm, in a Baguette (bocadillo), with a green salad or simply as a Tapa, the Tortilla de Patata is simply delicious. The only “challenge” is turning the tortilla over so it can cook well on both sides. You will therefore be needing a tortilla pan or a deepish plate that serves as a lid, sealing off your pan perfectly.
Ingredients for 4 people:
- 200 ml of Extra Virigin Olive Oil
- 1 onion finely chopped
- 3 medium-sized potatoes cut in 1 cm thick slices
- 4 medium-sized eggs
- A dash of milk
- Fine sea salt
- Put Olive Oil in a deep pan and fry the onion and potatoes very slowly until they are soft. Sprinkle with salt.
- In the meantime, whisk the eggs with an egg whisk until they are creamy.
- Add a dash of milk and season with salt.
- Remove the onion and the potatoes from the pan and put them in a bowl to cool.
- Empty the olive oil in a glass and leave to cool (you can reuse this olive oil to fry or cook once more).
- Once cooled, add the potatoes and onions to the whipped eggs and leave for 10 minutes.
- Add a little of the olive oil to a pan, warm and add the egg-mixture. Allow to cook softly for about 5 minutes, until the omelet starts to set at the bottom of the pan.
- Take a deep plate (it should be as large or larger than the pan you are using), or the lid of the tortilla pan, hold both together and over the kitchen sink, turn the pan over quickly. Brown on the other side.
- Serve on a plate cut into cubes or simply slice.
· A self-made mayonnaise and a crispy Baguette are an excellent accompaniment
Bon appetit! ¡Qué aproveche!