“Tortilla de Patata”
A very traditional and versatile Spanish recipe usually consisting of basic ingredients, but can be easily modified if you wish. It’s tasty, easy and a great appetiser. I love to mix this with “Pan con Tomate” by slicing the omelette up into strips and laying it across the baguette. So delicious!
I used 4 medium sized potatoes, half an onion, 1 zucchini, capsicum, Spanish ham and 6 eggs.
Warning: Use a non-stick pan, or a pan that can be put into the oven and grilled under.
- Eggs (1 to 1½ per person)
- Potatoes (100 to 200 grams per person).
- Onions (variable, normally it’s 1 per omelette).
- Olive oil (enough to cover the potatoes when frying)
- Salt (variable).
- You can put in anything else you like, e.g. Zucchini, Capsicum, Garlic, Peppers, Chilli, Jamon etc)
- Peel and cut the potatoes in cross sections or fingers so that they can be fried easily
- Dice the onion
- Put the olive oil in the pan and the potatoes
- Fry the potatoes for a couple of minutes and then add the onion
- Add whatever other ingredients you like at time intervals depending on how long they take to cook.
- It normally took me about 15 minutes to fry the potatoes and onion. I fried the zucchini separate and put it in later because it doesn’t take long to cook. The potato should be slightly browned and be cut in half easily half with the spatula
- Beat the egg and add in the salt to taste and pour it in. It takes about 5 minutes for the egg to set, make sure the egg isn’t running on the top of the Omelette, tilt the pan and make grooves for it to run into on the edges
Now comes the tricky part
- If you used a non-stick pan, put a big plate over the top of the pan and very quickly and carefully flip the omelette onto the plate. It should be golden and the egg set on top. You will probably mess this step up the first time…. I did. Put the Tortilla back into the pan and cook the top now for about 3 minutes.
- If you used the grillable pan, just stick the whole thing under the grill at about 150 degrees and cook the top of the omelette until it has all set (this method is credited to Pepe Fassous, god of greeks)
You’re done! Buen provecho! Just cut the omelette up into quarters/eighths and serve.
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