Spanish Tortilla e Tortilla de Patatas Recipe
2013-07-23 16:42:39
Serves 8
Tortilla de Patatas, unlike those flat corn masa discs we use to make tacos is a traditional Spanish Tapa or Pintxo (snack) made of sliced potatoes, onions and eggs served either warm or at room temperature. A truly humble dish that feeds the soul, can be made in 30 minutes. There are a number of variations on the basic theme, but I suggest you begin with the standard, then build upon perfection. Our dearest friend Sara Bustinduy who hails from Bilbao gave us a primer on this scrumptious traditional tortilla.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Nutrition Facts
Serving Size
340g
Servings
8
Amount Per Serving
Calories 620
Calories from Fat 403
% Daily Value *
Total Fat 45g
70%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 31g
Cholesterol 186mg
62%
Sodium 104mg
4%
Total Carbohydrates 44g
15%
Dietary Fiber 3g
14%
Sugars 2g
Protein 11g
Vitamin A
5%
Vitamin C
24%
Calcium
6%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4-6 Large Potatoes
- 8 Jumbo Eggs
- 1 Large Yellow or White Onion
- 1 1/2 Cups of Olive Oil
- Salt and Pepper to taste
Instructions
- Chop the onions into a 1/4" dice
- Peel the potatoes. Working with a pairing knife, break off uneven pieces of potato that measure no more than 3/8" thick. It's important that the pieces of potato are irregular so that the eggs will settle in between them creating hundreds of potato and egg sandwiches. Dry the potatoes thoroughly in a cotton cloth or paper towels.
- Whip eggs with two pinches of salt and a few pinches of pepper until thoroughly combined.
- Preheat oven to broil.
- In an 11-12" non-stick sauté pan add the olive oil and heat on medium until shimmering. Add the potatoes and onions and saute until the potatoes break easily beneath the pressure of a wooden spoon or spatula. The object is not to brown the potatoes and onions, but to cook them through without making mashed potatoes. In other words, the potatoes should be slightly al dente.
- Turn the heat off under the potatoes and onions and separate them from the olive oil using a slotted spoon or wire mesh basket. Pour the olive oil off and reserve for other purposes.
- Slowly combine the eggs, potatoes and onions and return to your hot pan on medium heat. Cook without stirring until the bottom is golden brown. Transfer the pan to the broiler and cook until the top is golden brown. Remove from the broiler and let set for 10-15 minutes on the stop top until set.
- Slide the tortilla onto a platter and cut into 8 slices.
Notes
- In the original recipe, after the eggs, potatoes and onions have cooked in the pan until the bottom is brown, cover the pan with a large plate and inverse it, then slide it back into the pan top side down to cook the other side. I adapted this technique and eliminated the precarious magical inversion. I found it rather challenging and the combination of a hot pan and liquid eggs somewhat daunting.
- This technique is best reserved for the kitchen magician.
- As you can see from the attached photo, we paired this tortilla with roasted cherry tomatoes and bacon. Traditionally it is paired with roasted peppers.
- There are numerous variations on this recipe including one with Spanish Chorizo, Spicy Green Peppers, Baby Eels, Etc.
Adapted from Sara Bustinduy's Recipe
Adapted from Sara Bustinduy's Recipe
The Certifiable Foodie http://thecertifiablefoodie.com/
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