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Ingredients: 6 Eggs Peel the potatoes and wash and cut them into big chunks. I like to break the potatoes with the knife instead of cutting them because it gives a boiled texture inside with a crisp texture outside. Cut the onion, thinly. Fry the potatoes in a fry pan with plenty of olive oil. Good olive oil (Extra Virgin Olive oil) is recommended. Start frying the potatoes on a medium heat with the fry pan covered. When you can feel that the potatoes are soft inside, turn the gas up and cook until the outside of the potatoes become crispy and golden. Just before the potatoes are cooked add the onion and finish off cooking. In a separate bowl beat the eggs with a pinch of salt and a good splash of milk. The milk will give a more spongy consistency to the tortilla. Once the potatoes are cooked and browned outside, take them out of the pan and drain as much of the excess oil as you can. Add a good pinch of salt (to your taste) and then mix up the cooked potatoes with the eggs. With a fork mash a few of the potatoes and mix with the eggs mixture really well. Get rid of the oil, we will use that another time. Add the mixture back into the same fry pan coated in a tiny bit of hot oil. Turn the heat to medium and get the tortilla cooking until you can see that the eggs are not runny any more. Then turn the tortilla over by placing a flat plate on top and inverting the pan (there shouldn’t be any oil left to burn you). Fry the uncooked side. The tortilla de patatas, as we call it, can be eaten hot, cold, as a tapas, or for dinner with a good serve of salad. It is excellent for picnics, barbeques and kids just love it! It is important to accompany the tortilla with a good fresh slice of crusty bread and a dollop of alioli salsa - it’s just out of this world! Who would imagine that a few potatoes and eggs could give us so much pleasure…
Tortilla de Patata - Spanish Potato Omlette(4 people)Spanish Omelette, or Tortilla de Patatas as we know it, is one of the most popular dishes in Spanish cooking. Every time I make one, which is quite often, it gives me the “piel de gallina” and transports me straight back to my grandma’s kitchen. I used to sit on a stool very close to her and eat my heavenly tortilla made with the best potatoes, huevos de corral, and lots of love and care. I could have it for brunch, lunch, and probably dinner without getting tired…and I think my daughter is developing the same habit! I hope you discover the same enthusiasm and can pass this recipe onto your family for many generations to come. – Maria |
