Tortilla de Patatas (a.k.a Potato Omelette or Spanish Tortilla)
The Spanish Potato Omelette, known as Tortilla de Patatas or Spanish Tortilla, is a perfect dish for any time of the year, and especially good to take to picnics and fiestas (parties). You can eat it both hot OR cold AND it will still taste just as good.. Great accompanied with ham, cheese and chorizo (spicy spanish sausage) plus a delicious salad and bakery bread.
My family has a special Tortilla plate that is from when we lived in Spain. It it used and designed to help with the turning of the tortilla and to present it for eating afterwards. It has a special handle link ring on the bottom (like a cake stand) that you hold onto while flipping.) When I don;t have one around, I sometimes use the lid of a pan which is bigger than the one I am using.
So why don;t you have a go at it for dinner tonight or this weekend?! It is great as it doesn’t take too many ingredients and is quick to make.
Recipe: (Serves 4)
- 2 large potatoes, peeled and chopped into uneven slices
- 4 large beaten eggs
- olive oil
- Heat about 5cm of olive oil in a frying pan (non-stick) and add the potatoes. There should be enough oil in the pan to cover the tops of the potato. Stir occasionally until the potatoes are JUST easily broken. Empty into a sieve over a bowl and let them drain. (save a bit of this oil for frying later.)
- Add the potatoes to the beaten eggs while once they have cooled a bit. Make sure to add plenty of salt for seasoning.
- In a non-stick frying pan, approximately 22cm, heat a little bit of the left over oil for frying. When hot pour in the potato and egg mixture. Level it out and leave over a medium heat so that a crust forms underneath while the heat gradually penetrates through mixture. Shake the pan occasionally so that it doesn’t stick.
- After 5 minutes or so, use a plate which is larger than the pan to flip the omelette. Make sure it is moving about freely in the pan before flipping it onto the plate and quickly turn it over.
- Make sure there is still enough oil in the pan and quickly (so to not break the omelette) slip it back in the pan. Leave for a few more minutes and occasionally shaking the pan.
- When both sides are cooked through turn onto a plate and eat whenever you want to!
More Posts from Spanish Month:
Post 1: About Spain
Post 3: 14 Awesome Hispanic Based Movies
Post 8: Flamenco Makeup Tutorial