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Ingredients

Adjust Servings:
medium potatoes (approx. 500 g)
1 medium onion
6 eggs
oil for roasting
salt
Optionally:
Ground black pepper
1 tsp butter, cold
greens for serving
Spanish Potato Tortilla (Tortilla de Patatas Espanola)

Spanish Potato Tortilla (Tortilla de Patatas Espanola)

Features:
  • Gluten-Free
  • Vegetarian
  • 40
  • Serves 3
  • Medium

Ingredients

  • medium potatoes (approx. 500 g)

  • 1 medium onion

  • 6 eggs

  • oil for roasting

  • salt

  • Optionally:

  • Ground black pepper

  • 1 tsp butter, cold

  • greens for serving

Directions

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In Spanish tortilla means “little cake”. Tortilla is the name for both Spanish and Mexican dishes. The original variant of tortilla is Spanish, and it refers to an omelet made with onion and potatoes. Later Spanish who came to Mexica gave this name traditional Spanish flat bread made from corn or wheat flour. Both tortillas are one of the most distinctive dishes for both Mexican and Spanish national cuisines.

I first tried tortilla when I took part in paella workshop at Valencian woman’s place in Vienna. We began the workshop with Spanish red wine, tapas and talks. The Valencian, former actress, now married to an Austrian, is an owner of a small Spanish food and wine shop in Vienna. She served us many various appetizers, and one of them was cold and cut in pieces tortilla. It was so delicious, that we snap up it within 5 minutes. Its salty-sweet (provided by cooked onion) and potato flavor is perfectly paired with “thick” flavor of red wine.

Let’s together cook an authentic Spanish tortilla!

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Steps

1
Done

The cookware you need:

1 medium-size pan, 20-23 cm diameter

1 larger pan

1 colander

2 bowls

1 plate, wider than the pan

2
Done

Peel the potatoes and cut in semi- or quartercircles (2-3 mm thick).

3
Done

In a pan, heat some oil. Add the potatoes and cook over high heat. The potatoes should float in oil and sizzle.

4
Done

Cut the onion in semicircles.

5
Done

Add the onion to the potatoes and cook together until golden brown. The cooked vegetables should be tender and slightly browned. You may also fry the onion in a separate pan – this is how I do usually.

6
Done

Place the colander in a bowl. Place there the cooked onion and potatoes to get rid of excess oil.

7
Done

Meanwhile drain the oil from the pan leaving enough to cook an omelet.

8
Done

With a whisk or a fork, whisk eggs until smooth.

9
Done

To the eggs, add the potatoes and the onion, salt and pepper. Mix gently.

10
Done

Heat the pan over medium heat.

11
Done

Pour in the potato and egg mixture. The pan should be big enough to fit 3 cm thick omelet.

12
Done

Turn up the heat. Give the pan a few shakes for eggs to mix and slightly set and the edges become rounded. Continue for half a minute and then allow it to cook for a few minutes until the bottom is brown but the top is halfway set. You may also form the edge with a spatula while the eggs are not completely set.

13
Done

To make your tortilla crispier you may grease the inner side of the pan with a piece of butter. It will melt and flows down on the edges of tortilla enhancing the flavor.

14
Done

When the bottom is done (don’t let it burn!), place the plate upside down over the pan and invert the pan so the tortilla lands on the plate.

Slide the tortilla back into the pan to cook the other side.

Cook for a few minutes until golden brown.

15
Done

When it is done, flip the tortilla on the plate again and serve.

How to serve:

Serve hot, seasoned with chopped herbs, for breakfast or lunch. You may also serve it cooled and cut in pieces as an appetizer.

How to keep:

Can be kept refrigerated for 1 day.

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