Tortilla de Patatas is a dish that has been in the list of universal favourites for a while now. Tortilla de Patatas is the perfect example of “simplicity is the best option”. It is a Spanish dish that consists of an egg omelette and fried potatoes. Sometimes, people also include onions for additional taste. Any of you who like the McDonalds French fries will love this dish. An average Spanish tortilla can serve approximately five people.
This delicious recipe is known as other names like Tortilla Espanola and Tortilla de la Espanola. Widely famous in the Americas and Europe, this dish originated about two centuries ago. Unlike the Latin American tortilla, Tortilla de Patatas is a cake, half an inch thick, of fried potatoes mixed with onions and fried eggs. It is sure to make your taste buds crave for more.
The thickness and the ingredients of this recipe vary from one region to another. It can prepare using various methods. Mentioned below is one of my favourite techniques to make it.
Here is the list of the ingredients that I use to prepare this delicious dish.
One cup of olive oil.
Four large potatoes peeled and cut into 2 mm thick pieces.
Table Salt (according to preference)
One finely chopped onion.
Slices of Red Pepper (optional)
Directions to make Tortilla de Patatas:
Heat the olive oil in a skillet. The skillet, preferably, should be a large one.
Add the potato pieces one by one into the skillet. They must add one by one so that they don’t stick to each other.
Add the onions at the same time.
Cook the onions and the potatoes slowly on a medium flame.
Make sure to turn the potatoes over again and again so that they don’t turn brown. The potatoes must be loose and not in a cake.
You can also tweak the temperature here and there to make the potatoes tender
Beat your eggs in a large enough bowl and add the salt to it.
Drain the potatoes and add the eggs to the mixture on the skillet.
Press the eggs in a manner that they will cover the vegetables and the onions completely.
Let this mixture cook for fifteen minutes. Meanwhile, heat two teaspoons of the oil that you drained from the potatoes in the skillet.
After the fifteen minutes have passed, add the egg and potato mix to the oil and make sure to spread it quickly.
Keep shaking the skillet so that the mixture in it doesn’t stick to it.
When you see that the potatoes start turning brown, put a plate on the on top of the skillet and turn it over to cook the other side. You can do so 3-4 times and can also add another teaspoon of oil in it for better cooking. Your Tortilla de Patatas is ready to serve and make sure that you serve it hot.