Spanish Tortilla de Patata
by Marbella Family
Spanish Tortilla de Patata
What could be more Spanish than a Tortilla de Patata? When cooked correctly, it is deliciously golden brown on the outside, cooked through but still with enough moisture to be creamy on the inside.
Tortilla de Patata is an incredibly versatile dish; it can be served warm or cold, it is delicious the next day and is an all around delightful dish to share with friends. It is so satifying and with ingredients so affordable and easily assessable this is a tapa to add to your repertoire.
No one makes Tortilla de Patata better than my friend Maria Espinosa. She was kind enough to share her recipe with the Marbella Family Fun community. You can experiment with adding literally hundreds of different add-ins to spice it up but we think Maria’s Original Tortilla de Patata is a good as it gets just the way it is.
• 6 medium/big size potatoes, cleaned, peeled and sliced thinly (tip: make sure to dry the potatoes off after peeling and slicing)
• 1 onion, diced
• 6 eggs
• extra virgin olive oil (about 2 cups)
• 2 teaspoons salt
Mix the potatoes and onion and add the salt. You have to mix very well and make sure the salt is mixed throughout. The Tortilla de Patata is the only thing I know you can`t fix after cooking if the salt is not mixed correctly.
In a large frying pan, heat the olive oil. (there should be enough oil to cover nearly all the potato/onion mixture). When the olive oil is hot, put inside the salted potato and onion mixture.
We start the first minutes with high/intense fire (8 or 9), but after a few minutes, turn down the fire (4 or 5) to fry the mix slowly. Keep stirring the potatoes, otherwise the ones that are under, will burn, and the mix will not cook evenly. Sautee the potato and onion mix until soft, (about 15 minutes).
Take the potatoes with the skimmer and put it in a colander for some minutes to take out the oil.
In a bowl, beat the 6 eggs and put a little more salt. Put the salted potato/onion mixture in the eggs and mix everything.
To finish the Tortilla, put a big frying pan on the fire (number 8, medium/intense), put some drops of olive oil and wait until it gets hot. Put the mix in the pan, as the eggs begin to cook, turn down the fire to number 5 more or less. When the side below is already cooked, set a flat, rimless plate that's at least as wide as the skillet upside down over the pan. Lift the skillet off the burner and, with one hand against the plate and the other holding the skillet's handle, invert the skillet so the tortilla lands on the plate (it should fall right off if you added enough olive oil). Set the pan back on the heat and slide the tortilla into it, using the skimmer to push any stray potatoes back in under the eggs as the tortilla slides off the plate. Make sure you let it cool for at least 10 minutes so it sets correctly.
This is all, and your Tortilla will be ready!
Things you can add to your Spanish Tortilla de Patata:
Chorizo, green pepper, marrow, tuna…the options are virtually endless.
Also you can serve your Tortilla de Patata with cilantro, tomatoes or whatever your imagination
A huge thank you to Maria Espinoa for sharing her delicious recipe for Tortilla de Patata with us.