We inaugurate this blog with one of the most famous Spanish dish: the tortilla de patatas (Spanish omletette)
In case you have visited Spain, I am sure that you have already tried this amazing recipe. Reason being is that this simple yet extremely tasteful omlette is a must to have in any tapas bar or traditional Spanish restaurant.
There is a debate among Spanish people: some say it is better without onion, others are sure that the best tortilla is made with onion. Some like it with more potatoes, others swear that it is best with more eggs. Some like it well done, others rather enjoy it with runny eggs. Each to their own.
In my family, we like it with onion and medium done (neither well done, nore with runny eggs, somewhere in between).
Below you will find the ingredients and the steps you should follow to make our award winning recipe. Once you prepared it you may pick your side in the debate 🙂 (just a reminder: it is best with onion)
Potatos, eggs, onion, olive oil, salt
Peal the potatoes and slice them (approx. 2mm wide). Place them in a bowl and add salt (depending on your taste).
Peal and cut the onion.
Pour the ½ l. olive oil to a frying pan. When the oil is warm (not too hot) add the onion and fry it for a minute.
After this, add the potatoes and fry them together with the onion for 2-3 minutes on high heat.
Lower the heat and cover the frying pan with a lid so the potatoes become soft.
Time to time carefully move the mixture of potatoes and onion with a skimmer. Be careful, do not break the potatoes.
When the potatoes are soft increase the intesity of the heat and fry the mixture until it has a light gold colour.
Afther this, pour the potatoes and the onion in a sieve (save the oil in a container) and wait until it cools down a little.
Beat the eggs and blend them (try not to break the potatoes) with the fried potatoes and the onion. Add salt (depending on your taste).
Use the same frying pan and heat some olive oil in it. (only a few drops)
Make sure that the pan is really hot before you add the mixture of eggs, potatoes and onion so that the tortilla shall not stick to it.
Separate the edges of the tortilla with a skimmer from the pan.
Use a large plate to cover the pan and carefully turn the torilla. (just like in the video).
Lower the heat to medium level and repeate this step until the tortilla has a a light gold colour on both sides.
For 4 people
Preparation time: 1.5 hour
After this, add the potatoes and fry them together with the onion for 2-3 minutes on high heat.
Lower the heat and cover the frying pan with a lid so the potatoes become soft. Time to time carefully move the mixture of potatoes and onion with a skimmer. Be careful, do not break the potatoes
When the potatoes are soft increase the intesity of the heat and fry the mixture until it has a light gold colour.
Use the same frying pan and heat some olive oil in it. (only a few drops. Make sure that the pan is really hot before you add the mixture of eggs, potatoes and onion so that the tortilla shall not stick to it.
Separate the edges of the tortilla with a skimmer from the pan. Use a large plate to cover the pan and carefully turn the torilla. Lower the heat to medium level and repeate this step until the tortilla has a a light gold colour on both sides.
