Living in Spain, this is a dish I had to learn how to make. The classic tortilla de patatas is a dish made with potatoes, eggs, onion and olive oil. Simple food made with the best ingredients!
The tortilla de patatas is a dish that can be eaten any time of the day - it is perfect for breakfast on a baguette with a drizzle of olive oil, as a tapa (appetizer), or served as a main dish with a side salad.
Took me some time to attempt to make this dish, of course the first few times it was not perfect, it took a few tries. This dish is easy to make once you get the practice, but as the Spanish say - it requires patience and love to obtain the perfect consistency.
Ingredients:
4 eggs room temperature (better free range/organic)
½ kilo of potatoes
½ of a large white onion
Salt
Olive oil
Preparation:
1. Peel the potatoes and cut them in very fine slices. Place them in a bowl and set aside. The size of the potatoes goes with preference, I find that with thin slices the potatoes cook better.
2. Pick a non-stick pan and add a big dollop of good quality olive oil, the potatoes need to be covered in the oil.
3. Add the cut potatoes and season with salt. Cook over medium heat for about 20 minutes or until soft. Be careful that the potatoes do not break apart.
4. While the potatoes are cooking, beat the eggs and reserve (use a bowl that is big enough to fit the potatoes once cooked).
5. Meanwhile cut the onion in very fine small cubes. In a separate pan add olive oil and cook the onions over medium heat until golden brown (about 15-20 minutes). Add the onions to the beaten eggs.
6. Drain the cooked potatoes and let them cool slightly, then incorporate them to the egg mixture (if you wish you can place the potatoes in a paper towel and remove excess olive oil). Gently mix the ingredients making sure you don´t break the potatoes. Also be careful that the potatoes are not too hot to scramble the eggs. Season the mixture with salt and let it sit for about 10-15 minutes.
7. In the same pan used to cook the potatoes add the mixture of egg, potato, and onions. Let it cook for about 5 minutes at medium-low heat. Use a spatula to separate the edges from the pan.
8. Flip the tortilla and cook for another 5 minutes (I use a large plate to flip the tortilla - make sure that the plate is larger than the pan). Do not be afraid if it is a bit runny, you can add it all back to the pan. The cooking time depends on the consistency you like your tortilla, I like mine a bit gooey in the middle, but feel free to cook it longer if you prefer it.
9. Remove from the pan and let it cool for a few minutes before slicing.
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