Tortilla de patatas

Tortilla de patatas

Jun 02, 2016Gastronomy 0


The tortilla de patatas or spanish omelette, as English speakers call it, is a typical Spanish dish that can be cooked in different ways. Besides, you will never make the same omelette twice, even though you follow the same recipe. The main ingredients are whisked eggs and potatoes. After that you can add any ingredient you want, from onion (the most usual), to peppers, zucchini, sausage, ham, cheese, etc.

Spanish omelette. Tortilla de patatas.

The best is to make medium sized omelettes because allows it to be cooked on the outside and a little bit juicy on the inside. If you don’t like them juicy on the inside, you just have to cook it a little more, but be careful to not burn it!

4 or 5 medium potatoes

 5 or 6 eggs

 1 medium onion

 Olive oil

 Salt

The preparation of a spanish omelette is very easy. First of all you have to peel the potato and cut it into small pieces. It’s better if the potato pieces are different between each other. The cut and fry of the potatoes are very important because that defines the omelette.

After cutting them into small pieces, fry the potatoes in hot oil. Do not use a deep-fryer, it is better to fry them on a pan and control the heat. As we said, first it has to be hot and after some minutes frying, low to a medium heat ant cover them with the lid. Check on them frequently. When they are done, remove them from the pan and try to get rid of all the oil. Is as simple as put them on a plate with some kitchen roll.

Whisk all the eggs on a separate bowl and salt them a little bit. After that, add the fried potatoes to the whisked eggs, so the potatoes rehydrate, and let them settle a few minutes.

Potatoes and eggs mix. Tortilla de patatas

One of the most tasty and used recipes is the one with onion, so we are going to explain you how to add the onion. While you let the potatoes rehydrate, cut the onion in little bits and fry them. You can also add more vegetables (peppers, zucchini, carrot,etc.), you have to fry them first as well.

Once you’ve got the onion well fried, get rid of the excess of oil and add it to the bowl with the eggs and the potatoes and stir it. Let it all settled while you prepare the pan for the omelette.

Prepare the pan with a bit of olive oil, so the omelette doesn’t get glued to the pan and set it to a medium heat. When the oil is hot put the mix on the pan and let it be done. This is the most crucial moment when you have to turn the omelette so both sides can be done. Do this with a plate or the pan lid. Be careful to not turn it when it’s not done enough, because it may spread all over the floor or worse, your hands.

Spanish omelette. Tortilla de patatas.

When the omelette is done on both sides you have the option of cook it a little bit more, so its fully cooked on the inside, or remove the omelette from the pan and eat it while it is juicy on the inside.

The first time it may not be perfect, but you just have to do more than one tortilla de patatasto master the technique.

Don’t be afraid and try it!




Natalia Aguilera

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