Spanish Tortilla de Patatas

tortilla de patatas

This is one of my favourite Spanish dishes. Wherever I go, I order it and, unfortunately, most of the time I get disappointed. Especially when I order it here in the UK. My Nan was quite an expert in making this and even when she put onion in it you could hardly notice it.

The discussion about whether the tortilla should have onion or not is has always existed. In my opinion, no onion. The sweetness of the onion kinda ruins it for me and its usually left in really big chunks so it's even worse. If you want to add onion, make it really small and cook it with the potatoes.

I like the tortilla when the egg is not all done and it is still moist and runny. Actually the runnier the best.

tortilla de patatas

The city of Betanzos in Spain near A Coruna is very well known for their tortilla. Thin, not a lot of potatoes and a lot of eggs, this tortilla is very runny and very good. They even have a festival to celebrate
This amazing dish is loved by all, but being only 2-3 ingredients you have to make sure they are of the best quality. Fresh free range eggs are a must and the potatoes need to be fresh and of good quality. I used all purpose organic, you can as well use the red ones, they add a bit of sweetness that goes very well with the onion (if you add any). 
Tortilla is one of the most loved dishes in Spain and here I give you an easy way to try it at home.

Here is what you need:

500gr of potatoes (about 2 potatoes)
6 large eggs
1 onion (optional)
Olive oil (cooking kind, not EVOO)

First, wash and peel the potatoes and cut in very thin slices. Pour enough olive oil to cover the bottom medium size pan and heat it up at a medium heat. Once it's hot, add the potatoes and with a wooden spoon, mix well and keep mixing so all the potatoes are coated in oil and they don't stick together. Keep stirring so the potatoes don't fry but cook evenly and become soft. After 10 minutes or so, the potatoes should be cooked, set the an aside and get rid of most of the oil (put in a bowl and not down the sink, let it cool first). Mix the eggs in a bowl with a pinch of salt and add the potatoes. Mix it slightly and add a good pinch of salt. You're going to need more salt than you think as the potatoes will absorb and then the tortilla will lack in flavour.
Put the pan back on the heat, once it's hot, add the egg and potato mix and cook for 2-3 minutes.
Now, this is the hard bit, just make sure you do it fast and don't think about it twice. Put a bigger plate on top of the pan, place your hard strong on top of it and turn. The plate should be under the pan and all the pan contents should be on the plate. Quickly, place the empty pan back on the heat and slide all the contents from the plate back to the pan with a fork so it cook on the other side. You can push the side down slightly with a fork so it looks prettier but it's not necessary. Cook for another 2 minutes if you want it juicy, 3-4 minutes if you want the egg completely cooked. Serve warm.

Have this with a beer, a piece of bread and enjoy with friends!

Enjoy! X