Things to know about Tortilla de Patatas Recipe
If there’s a tapa or pintxo that you have to try when you go to Spain, one of the first kinds that you need to order would have to be the legendary Tortilla de Patatas. This is Spain’s version of an omelet. Think of it as a loaded, carbed-up breakfast or snack. It’s a quick, easy and nutritious dish that originated in northern Spain, specifically in the Basque region, in the vicinity of Navarre/Pamplona.
If you take a good look at it, it looks simple. But most often than not, people are usually intimidated to try and attempt a shot at this. It also only takes 4 key ingredients to make this, but a lot of patience to execute it. You might need to try several times in doing so, but eventually, you’ll get it right! This recipe contains the traditional way of making the classic Tortilla de Patatas, it’s without the controversial onions. It’s delicious, slightly gooey in the center and it’s the ideal Spanish tapa or pintxo for any time in the day.
Delectable Spanish Traditional Omelet from Spain. Authentic Recipe of Tortilla de Patatas.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1000 grams (2.2 lb) Potato Yukon Gold variety
- 8 pcs Egg Large
- Salt To taste
- Olive Oil As needed
- Run the potatoes under cold water and rinse well. Peel the potatoes and leave them in a bowl of water.
- Using a mandolin, slice the potatoes by about half a centimeter. Using this tool will speed up the process and will help in cooking the potatoes evenly.
- In a large bowl, put the potatoes in and pat dry. Season with salt and toss well.
- In a frying pan, heat about an inch’s worth of oil and set the heat to medium.
- When the oil is hot, add the potatoes. The potatoes must be submerged in oil, add more if you must.
- Decrease the heat to low, and cook the potatoes well for about 18-20 minutes. When you check them, they might break apart and that's okay.
- While the potatoes are cooking, break the eggs into a large bowl, season with salt, and beat well.
- When the potatoes are done, pass the contents of the pan through a colander/sieve to separate the oil and the potatoes. Set aside and cool.
- Once the potatoes have cooled, add this to the egg mixture and stir well. Have this sit for about 20 minutes.
Tortilla de Patatas
- In the same pan used when frying the potatoes, with the excess oil removed and add the egg mixture over medium-low heat.
- Cook the tortilla for about 6-8 minutes per side just at medium-low heat. See to it that the heat is low enough to cook it too swiftly and not burn it. You may use a spatula to take a peek at the doneness of the tortilla and to make sure that the tortilla is not sticking to the pan.
- When you see that the bottom is slightly toasted already, with a plate in hand, carefully slide off the tortilla onto the plate, put it over the pan, and quickly. During this step, some of the eggs might spill out, but that’s okay.
- When it’s ready, slide it onto your serving plate and let this cool for a bit before serving so it may set.
- Serve when ready!
- This can be eaten cold or hot. Reheating it might risk turning the tortilla de patatas into a rubbery one!
- For breakfast, have it like a pintxo (appetizers from the Basque region), the way it is served in San Sebastián. Toast some baguette, add a slice of bread and drizzle some olive oil on top and eat!
- If you’re having it as a snack, it would be a great idea to have it like a bocadillo (sandwich), which is also great for kids.
- As for lunch or dinner, when having it as a main dish, a variety of tapas would be great to go with this and a salad.
— Specific Atributes of This Recipe:
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