Recipe: Tortilla de patatas with a twist
- Feb 20th 2012
I’m half Spanish (Basque, actually) and this is a traditional recipe for a potato onion omelet, also known coincidentally as a Spanish omelet. It’s really easy, pretty quick and delicious and you can eat it hot or cold.
- 5 eggs (Best if they’re at room temperature)
- 5 potatoes, peeled and sliced into thin layers
- 1 Spanish or yellow onion chopped up
- Extra virgin olive oil
- Preheat the broiler on low and move the rack to the second highest spot.
- Take some olive oil and put it in a big skillet. Heat up on medium/low and cook potatoes and onion for about 7 minutes, or until potatoes are translucent and cooked.
- Remove potatoes and onion and put in a colander to drain the extra oil. Scrape anything out of the pan that may be sticking.
- Add a generous amount of oil to the pan, about 3 tablespoons. Let heat up a little. Don’t skimp or it’ll stick.
- Beat the eggs really well and add to the pan, don’t touch them. After a few minutes, when it starts to firm up add the potato/onion mix. Just let it rest evenly on top.
- Let cook until you can see the edges are cooked well, then throw the whole pan under the broiler for a few minutes. The edges will puff up and brown.
- Remove from oven and shake the pan to see where the tortilla may be sticking. gently unstick with a spatula.
- Carefully remove from oven and put an inverted plate over the tortilla and pan.
- Carefully flip the pan over so your tortilla is now sitting on the plate.
- Serve immediately, it goes great with soup, salad and some good crusty bread.
What’s the twist? Normally when making this dish you’d flip the tortilla onto a plate and slide it back into the pan to cook the other side (after step #5,) but that’s where I always mess up. The thing either tears, falls apart or folds itself in half, I’d rather play it safe and broil the top to cook the other side. Don’t let me stop you from doing it the traditional way, I just know this way works great for me.