Preparing a Tortilla de Patatas is a challenge that anyone who likes cooking must face. You should know that making an omelette is simple but making a good one is not! I am Spanish, this is one of my favorite dishes but unfortunately is very difficult to find a good Spanish Omelette out there. My favorite Tortilla de Patatas is my mum´s so this is based on her recipe, the only difference though is that I caramelize the onions. The most important thing is getting good ingredients. Potatoes should be firm, never soft or floury, eggs should be as fresh as possible, ideally free range and good quality olive oil. We use a good quantity of oil but the good thing is you can reuse it for your next omelettes or other recipes as it has a delicious flavour.
The challenging part is to flip the omelette….. It is key to use a good non stick pan, as new as possible so the omelette don't get stuck when we turn it over. The trick is to flip it fast and with confidence, the movement should be firm and determined. Don't worry if you don't get it right the first time, its totally normal, it still happens to me and trust me, I've done a few!! The whole recipe is done by eye and its almost impossible to make an omelette with exact amounts, each time you make it you get a different tortilla! The important thing is that the ratio of ingredients is correct, you will need to adjust it depending if you want a runny or curdled tortilla. Once you've made a few you will know! With these little tricks you are ready to make a yummy tortilla, now its time to practise!!
tortilla de patatas / SPANISH OMELETTE
- 500gr waxy yellow or white potatoes, peeled, halved and cut into 2-3 mm slices
- 1 medium onion, finely sliced
- 5 medium eggs
- himalayan salt
- extra virgin olive oil
- To caramelize the onions, add 2 tablespoons of olive oil in a frying pan over low heat. Add the sliced onion, a good pinch of salt and cook until soft and brown ( around 30 minutes ).
- Peel the potatoes, rinse and pat dry, cut into slices ( not too thin, around 2-3mm ), add salt and fry them in abundant olive oil in a large frying pan over medium-high heat until tender, not crunchy. Drain well with a strainer, we don't want oily potatoes!. With a fork, smash the potatoes a bit.
- In a bowl, beat the eggs, add salt, the onions and potatoes and mix well, let it sit for couple of minutes so it gets the right consistency.
- Put a smaller non stick pan ( about 20cm ) over medium-high heat and add 1 tablespoon of the olive used used to fry the potatoes. Turn to coat, and then, when hot, add the mixture ( it should almost fill the pan ). Give it a good stir to make sure is all even and cook for 15 seconds until it comes away from the edges of the pan.
- Place a plate ( a bit bigger than the pan ) over the pan and invert it so the tortilla flips on to the plate. Slide it back in, tipping any liquid egg in with it. Cook it for another 20-30 seconds, be careful not to overcook it: it should be moist and a bit runny. If you prefer it more curdled just keep it longer.
- Let it rest for a few minutes. I prefer it warm but you can have it hot or cold as well. Its a great dish to have for breakfast, lunch, merienda or dinner. ENJOOOOY!!!