Next to paella, tortilla española or tortilla de patatas is one of the most famous national dishes of Spain. It can be found on restaurant menus, but it is also served as tapas. Patatas means potatoes, and that about sums it up: this is a type of omelette (similar to an Italian frittata) filled with potatoes. Tortilla española can be made with or without onions. I prefer with, as it adds depth of flavor.
The Dutch word for french fries is “patat” and I remember my parents coaxing me into ordering tortilla de patatas when I was a child by telling me there were french fries in there. This is in fact not far from the truth, because the potatoes are cooked in a lot of oil before they are added to the omelette. The main difference is that they are poached in the oil rather than fried, so the potatoes do not become very crispy. You only need 4 or 5 ingredients to make this: eggs, potatoes, olive oil, salt, and the optional onions. As usual with simple recipes like this, the quality of the ingredients is what can make or break this dish. As can the technique, because you don’t want the eggs or potatoes to be undercooked or overcooked. Don’t be put off by the huge amount of olive oil, because most of the oil will be strained and can be used for another preparation (or for the next time you’re making this). Here is how to make a perfect tortilla española…
Ingredients
For 4 servings as a full meal or 16 servings for tapas
1 kilo (2.2 lbs) waxy potatoes
8 eggs
half a litre (2 cups) extra virgin olive oil
3/4 tsp salt
1 large onion (optional)
Instructions
Peel a kilo of potatoes.
Cut the potatoes in half or in quarters lengthwise if needed, then slice them about 3 mm thick (1/8 inch).
The potato slices should be of uniform size and thickness to ensure even cooking.
Heat half a litre of olive oil in a non-stick pan. (I did not use non-stick, and regretted it.)
Add the potatoes when the oil is around 120C/250F. You want the potatoes to sizzle only slightly in order to poach rather than fry them in the oil.
Mince a large onion (if using), and add to the potatoes.
Cook the potatoes, stirring regularly, until they are tender but firm to the bite, about 20 minutes.
Meanwhile, break 8 eggs into a large bowl.
Beat the eggs until the whites and yolks have been mixed completely.
When the potatoes are ready…
…strain as much olive oil as possible from them using a colander or large sieve. Reserve the oil for a future use.
When the potatoes have cooled somewhat (so they won’t cook the eggs prematurely), add them to the bowl with the eggs, season with 3/4 tsp salt (5.5 grams)…
…and stir to incorporate.
Heat 2 tablespoons of the reserved olive oil in a 28 cm (11 inch) non-stick frying pan. When the oil is very hot, pour in the egg and potato mixture.
Use a spatula to level the egg and potato mixture in the pan. Cook over medium-high heat…
…covered…
…for about 3 minutes. The top should start to solidify.
Lightly oil a large flat plate that is big enough to cover the frying pan, and put it on top.
Turn the pan with the plate upside down, using oven mits.
Return the pan to the heat, and slide the tortilla from the plate into the pan.
Cook on the other side over medium-high heat for 3 minutes, or until the tortilla is just cooked through.
Serve warm or at room temperature. Once cooled off, the tortilla will keep for several days in the refrigerator. It heats up well in a microwave (that is how most bars in Spain do it, too).
Flashback
Béarnaise is one of the classic sauces from French cuisine and it is great with steak. The traditional way of preparing it au bain marie requires quite a bit of skill, as the sauces curdles easily. It also requires you to make clarified butter first. And even though you should make clarified butter to cook the steak anyway, using a slightly different technique you can make sauce béarnaise easily with minimal risk of curdling.
Excelente Stefan. Hope you and yours are well. Again, you instruct how to prepare good eats. Tortilla de Patatas can be served for many occasions. I would add a picture of a Tortilla Pan. 2 pans that attach together. Thus the cooking on both sides becomes easier for pretending chefs like moi. Once, again thank you Stefan.
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Good stuff 🙂
This is one of my standby snacks, I prep one almost weekly.
Cheers !
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Hi Stefan,
thought you might be interested in this:
http://www.sousvidemagazine.com/?utm_source=facebook&utm_medium=social&utm_campaign=souscideissue2&utm_term=retargeting&utm_content=singleimage1d
Cheers !
Hans
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Looks good. My daughter lived with a family in Valencia one summer, and the Mama made this, but slathered mayonnaise on top. Sounds like she put mayonnaise on just about everything. Fortunately we didn’t have the same experience when we traveled through Spain since my husbands hates mayonnaise!!!
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Look at at that golden color, so beautiful! I am glad that shredded potato is not called for in this recipe. I may give it a try!
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Although the methodology is a little different I don’t quite see the dish as wholly Spanish . . . . it is a popular luncheon meal all over Northern Europe, albeit using a little less oil and not cut quite so finely. Always on hand if a friend drops in unexpectedly 🙂 !
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I don’t recommend saying that to a Spanish person’s face 😉
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I truly promise to be ‘good’ 🙂 !!
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This is a fun dish – I had it in the past but never made it myself. Eggs and potatoes are literally my favorite breakfast combination.
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Nice to make a bocadillo, too, for a hike or picnic if there are any leftovers. Your egg yolks look very fresh . 🙂
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Yum!! Definitely going to give that a try 🙂
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Questa la so! Buonissima 🙂
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I think it would interesting to make this as an ‘egg bite’ in a small (2oz) jelly jar using sous vide method. I may try it.
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