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Take the Spanish tortilla out for a spin!
On Thursday, November 22, 2018 by Vanessa Johnson
What’s the most typical Spanish food?
Tortilla de patatas!
Today we’re sharing a recipe to help you bring Spanish flavors to your table. So get ready, step into the kitchen, and…it’s tortilla time!
Before we begin, let’s run through the ingredients we’re going to need:
- 700 g (about 25 oz) potatoes
- 1 medium onion
- 6 medium/large eggs
- Olive oil
- Salt
Now that we have the ingredients handy, we can get started.
First, peel and wash the onion and potatoes. Dice the onion and cut the potatoes into thin slices.
When you’ve got that ready, pour a thick layer of oil into a frying pan and heat it up on the stove. Once the oil is hot, turn the heat down to low and fry the potatoes with a bit of salt. This way they will get cooked all the way through without burning. Be patient, this may take 25-30 minutes, depending on how thick you cut the potato slices.
Before the potatoes are done, when they’re just starting to turn golden, add the onion to the frying pan. That way you can cook everything at the same time without burning the onion.
After you add the onion and everything is frying, crack the eggs into a mixing bowl, add a pinch of salt, and beat the eggs.
When the potatoes and onion are done frying, take them out of the oil, let the excess oil drain off, and add them to the bowl with the eggs, along with a bit more salt.
Mix everything together and let the mixture sit for a few minutes to give the potatoes time to absorb the eggs.
Meanwhile, prepare a frying pan to continue with the second part of the tortilla making process. You can use the same pan as before, just pour out almost all of the olive oil. If you prefer, you can use a clean frying pan and add a tablespoon of oil, moving the pan around so the bottom is completely coated.
Put the frying pan on low heat and pour in the mixture of eggs, potatoes, and onion.
Little by little, you’ll see the egg start to cook and the tortilla will begin to take shape. Make sure it doesn’t stick to the pan by using a spatula around the edges and base of the tortilla. It will probably start sticking to the pan.
Before the egg cooks completely, put a large, flat plate (big enough to cover all or almost all of the frying pan) over the tortilla and flip the pan upside down with the plate underneath. Lift the frying pan off the plate and put it back on the stove, then slide the tortilla (cooked-side up) off the plate and into the frying pan to let the other side cook a few more minutes.
When the tortilla is as cooked or as runny as you like it, turn off the burner and flip the tortilla out of the frying pan once more.
Your tortilla de patatas is ready!
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