Spanish Tortilla de Patatas
Ingredients
- 3 –4 medium – waxy potatoes such as Monalisa or Charlotte, peeled
- 1 medium – onion
- 8 – eggs
- 400 ml about 1⅔ cups – olive oil
- A pinch – salt
Method
- Cut the potatoes into thin slices, approximately 3 mm (⅛ inch) thick. Slice the onion into half-moons.
- Heat the olive oil in a frying pan and add the potatoes. They should be almost submerged in the oil. Add the onion and cook gently over medium heat for 15–20 minutes. The potatoes should become tender without browning.
- Meanwhile, beat the eggs in a large bowl with a pinch of salt.
- Drain the potatoes and onions in a colander, reserving a few tablespoons of the olive oil. Gently fold the warm potatoes and onions into the beaten eggs and leave the mixture to rest for 5 minutes.
- Heat 2 tablespoons of the reserved olive oil in the frying pan and pour in the potato and egg mixture. Cook over medium heat for 4–5 minutes, until the bottom is golden and the top is still slightly wet.
- Place a large plate over the frying pan and carefully turn the pan upside down in one movement. Slide the tortilla back into the pan and cook for another 3–4 minutes on the other side.
- Leave the tortilla to rest for 5 minutes before slicing.
Notes
In Spain, tortilla de patatas is served in many different ways: cut into small wedges as a tapa, tucked into a crusty bread roll for lunch, or served with a green salad as a simple main course.
It tastes delicious warm, lukewarm, or cold.
The potatoes should soften gently in the olive oil rather than turn brown and crispy. This gives the tortilla its characteristic tender texture.
The recipe uses 400 ml of olive oil to cook the potatoes, but most of that oil is drained off before the eggs are added. It is not all absorbed into the finished tortilla.
Use a large plate that completely covers the frying pan when turning the tortilla, and take care with the hot oil.