Dive into the heart of Spain with this authentic recipe for Tortilla de Patatas, a classic Spanish omelette bursting with flavour and texture. This seemingly simple dish, made primarily with eggs and potatoes, is a testament to the magic of uncomplicated cooking. The key to a truly amazing Tortilla de Patatas lies in the slow, even cooking of the potatoes, resulting in a beautifully tender interior and a slightly crispy exterior. This recipe will guide you through each step, ensuring your tortilla is as delicious as the ones you’ll find in the best tapas bars in Spain. Prepare to be amazed by how simple it is to create this culinary masterpiece!
This Tortilla de Patatas, or Spanish potato tortilla, is a true delight. The fluffy eggs perfectly complement the tender potatoes, creating a harmonious balance of textures and flavors. Each bite offers a satisfying combination of creamy egg and subtly caramelized potatoes – pure comfort food at its finest. Get ready to impress your friends and family with your newfound Spanish cooking skills!
| Category | Value |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 35-40 minutes |
| Servings | 6 servings |
| Difficulty | Easy |
| Ingredient | Quantity |
|---|---|
| Potatoes (Yukon Gold or similar) | 1 lb (500g), thinly sliced |
| Eggs | 6 large |
| Olive Oil | 1/4 cup + extra for greasing |
| Onion (optional) | 1/2 small, thinly sliced |
| Salt | To taste |
Cooking Instructions
- Peel and thinly slice the potatoes. If using an onion, slice it thinly as well. The thinner the slices, the more evenly they will cook.
- Heat the olive oil in a large non-stick frying pan over medium heat. Add the potatoes and onion (if using) and cook gently, stirring occasionally, until they are tender and lightly golden brown. This will take approximately 20-25 minutes. Be patient, don’t rush this process – it’s key to a perfect Tortilla de Patatas!
- Once the potatoes are cooked, remove them from the pan and drain any excess oil.
- In a large bowl, whisk the eggs together with a pinch of salt.
- Add the cooked potatoes and onions to the bowl with the eggs and gently mix until everything is well combined. The Tortilla de Patatas will have a lovely balance of tender potato and fluffy egg.
- Lightly grease a separate non-stick frying pan (approximately 8-10 inches in diameter). Pour in the egg and potato mixture and cook over low-medium heat for about 15-20 minutes, or until the bottom is set and the top is still slightly wet.
- Carefully place a large plate on top of the pan. Invert the pan and the tortilla will slide onto the plate. This might take a couple of tries; don’t get discouraged.
- Slide the Tortilla de Patatas back into the pan (uncooked side down) and cook for another 5-10 minutes, or until it’s cooked through and golden brown on both sides. Your perfectly cooked Tortilla de Patatas is ready!
This Spanish Tortilla de Patatas is best served warm or at room temperature. It’s a versatile dish that can be enjoyed as a main course, a side dish, or part of a tapas spread. The creamy texture of the eggs and the subtly caramelized flavour of the potatoes are simply divine. You can also add other ingredients to your Tortilla de Patatas, such as chorizo, peppers, or even mushrooms, to create your own unique variations.
Remember the key to a truly perfect Tortilla de Patatas is patience. Don’t rush the cooking process. Taking your time will result in perfectly cooked potatoes and a creamy, flavourful omelette. Enjoy your culinary journey into the heart of Spain with this simple yet impressive dish!
