TORTILLA DE PATATA (SPANISH POTATO & ONION OMELET)

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Tortilla De Patata (Spanish Potato & Onion Omelet) image

No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.

Provided by Helenic Hottie

Categories     Spanish

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

6 -7 medium potatoes, peeled
1 whole yellow onion
5 -6 large eggs
2 -3 cups olive oil, for pan frying
salt

Steps:

  • Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a food processor because most will slice the potatoes too thin. If you slice them a bit thick, don't worry - it will simply take a bit longer for them to cook.
  • Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.
  • In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.
  • Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside.
  • Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Some cooks like to place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again.
  • While the mixture is draining, crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.
  • Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10") and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and "pour" into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly "browned." The inside of the mixture should not be completely cooked and the egg will still be runny.
  • When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully take the frying pan to a sink. Place a large dinner plate (12") upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will "fall" onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan - approximately 1.5 teaspoons Let the pan warm for 30 seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
  • Carefully slide the omelet onto a plate! To serve as a main course, slice it into 6-8 pieces like a pie. Serve sliced French bread on the side.
  • If you are serving as an appetizer, slice a baguette into pieces about ½ inch think. Cut the tortilla into 1.5" squares and place a piece on top of each slice of bread.
  • It is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan.

Johnnie Bentson
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I can't wait to try this tortilla de patata recipe!


saima dahri
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This tortilla de patata recipe is a keeper.


Naomi Boateng
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I'm definitely going to make this tortilla de patata.


Oishi Moni
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This tortilla de patata looks delicious.


Amanda Barnes
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I can't wait to try this tortilla de patata recipe.


shazi jutt
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This is the best tortilla de patata recipe I've ever tried.


Timber Pixie
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This tortilla de patata is a must-try for any fan of Spanish cuisine.


ivano
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I've made this tortilla de patata several times and it's always a hit with my family and friends.


Andrew Adeniji
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This is my go-to recipe for tortilla de patata. It's always perfect.


Ephrem Eyasu
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This tortilla de patata is so delicious and flavorful. I highly recommend it.


DinoDan37
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I love this recipe! I've made it several times and it's always a hit.


Kristin Wallace
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This was my first time making tortilla de patata, and it turned out great! I was surprised at how easy it was to make.


Mridul Paul
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I found this recipe to be a bit bland. I added some salt, pepper, and garlic powder to taste, and it was much better.


Ayanna Clyburn
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This tortilla de patata was a bit too oily for my taste. I think I'll use less olive oil next time.


chris rouse
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I'm so glad I tried this recipe. It's a new favorite in my house. The tortilla de patata is a delicious and versatile dish that can be served for breakfast, lunch, or dinner.


Yussif Hardi
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This tortilla de patata was a hit at my potluck! It was gone in minutes. Everyone loved the combination of potatoes, eggs, and onions. I'll definitely be making this again for my next party.


Emma Brazil
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I'm not much of a cook, but this recipe was so easy to follow that even I could make it. The tortilla de patata turned out great! It was delicious and everyone at my dinner party loved it.


Ala Alasbah
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I've been making tortilla de patata for years, and this recipe is the best I've ever tried. The potatoes were crispy on the outside and tender on the inside, and the eggs were cooked to perfection. I love that this recipe also includes onions, which


Jay Navarro
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This tortilla de patata was a fantastic brunch dish! It was easy to make and so flavorful. The potatoes were perfectly cooked and the eggs were fluffy. My family loved it and I'll definitely be making it again.