TORTILLA DE PATATA (SPANISH POTATO OMELET)
There are so many versions of this emblematic tapa that can be found all over Spain. I know, because I eat my own weight in them, wherever I go! Every region and household have their own special way of preparing this dish and it can get quite controversial as to which is the true, authentic Tortilla de Patata in Spain. This is my favorite make-at-home version adapted from many different recipes over the years. Some recipes don't call for onions but I love the sweetness and depth of flavor that caramelized onions give to the dish. It's a stunning but simple combination of flavors and textures. If you have any left over, this tortilla is also fantastic sliced into thin slices and stuffed into a fresh baguette with aioli, a homemade garlic mayonnaise , and some mild, small green peppers, either fried in olive oil, or roasted and peeled and sprinkled with some fine flaked sea salt.
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel.
- Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy!
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Next Doctor K2
[email protected]This tortilla de patata is a great make-ahead meal. It can be reheated in the microwave or oven, making it a perfect option for busy weeknights.
Ambar Powell
[email protected]I love that this tortilla de patata can be customized to your liking. You can add different vegetables, cheeses, or meats to create your own unique dish.
Binita Malla
[email protected]This tortilla de patata is a great way to use up leftover potatoes. It's a delicious and easy-to-make dish that's perfect for a quick meal.
Addison Wiseman
[email protected]I've never had tortilla de patata before, but I'm so glad I tried it. It's a delicious and unique dish that I'll definitely be making again.
Camille Jefferson
[email protected]This tortilla de patata is the perfect comfort food. It's warm, filling, and satisfying.
Archie Newsham
[email protected]I love the crispy edges of this tortilla de patata. They're so flavorful and add a nice texture to the dish.
Lisa Ann
[email protected]This tortilla de patata is so easy to make, even a beginner can do it. It's a great dish to learn how to cook.
Hirat Tanha
[email protected]I'm allergic to eggs, but I can still enjoy this tortilla de patata. I just use a vegan egg replacer and it works perfectly.
Childish Empty
[email protected]I love that this tortilla de patata can be served for breakfast, lunch, or dinner. It's a versatile dish that's always a crowd-pleaser.
Ashlee Rieves
[email protected]This tortilla de patata is a great way to start the day. It's filling and satisfying, and it's a good source of protein.
Zuleikha Kiran
[email protected]I'm not a big fan of eggs, but I love this tortilla de patata! The potatoes are so flavorful and the eggs are cooked perfectly.
Nelson Martinez
[email protected]I've been making tortilla de patata for years, and this is the best recipe I've found. It's simple to follow and the results are always delicious.
Haroon 786
[email protected]I made this tortilla de patata for my family last night and they loved it! It's a really easy dish to make, and it's a great way to use up leftover potatoes.
Harry Mulbah
[email protected]This tortilla de patata is the best I've ever had! It's so fluffy and flavorful, and the potatoes are cooked to perfection. I will definitely be making this again.