Tortilla de Patatas
Tortilla de Patatas, often heralded as the quintessential Spanish omelet, is a dish that encapsulates the heart and soul of Spanish cuisine with its simple yet profound ingredients - eggs, potatoes, and onions. Originating from my culinary adventures in Spain, this dish stood out for its comforting simplicity and rich flavors. In my journey to replicate Tortilla de Patatas, I discovered the joy of transforming these humble ingredients into a dish that's both versatile and deeply satisfying. Perfectly balanced, the tender potatoes and sautéed onions are enveloped in fluffy eggs, creating a harmonious blend of textures and flavors. This recipe is more than a set of instructions; it represents a piece of culinary exploration, inviting home cooks to experience the warmth and tradition of Spanish cooking. Through sharing this recipe, I hope to extend the pleasure of making and savoring Tortilla de Patatas, a dish that embodies the convivial spirit of Spanish gastronomy and brings a taste of my travels into kitchens around the world.
Equipment
- 1 large skillet
- 1 mixing bowl
Ingredients
- 6 eggs
- 2 teaspoons sea salt
- 3 medium gold potatoes
- 1 yellow onion
- 2 1/2 cups olive oil
Instructions
- In a large skillet, heat the olive oil on moderate flame.
- Add the potatoes and onions, and make sure they are mostly coated in olive oil.
- Add 11⁄2 teaspoon sea salts to taste.
- Cook for 8-12 minutes over a moderate flame, keeping a moderate boil.
- In the meanwhile, break the eggs into a dish and season with 1⁄2 teaspoon salt. Combine the eggs in a mixing bowl.
- Toss in the potato and onions to cover.
- Over high heat, drizzle a small amount of oil onto the base of a 10- inch nonstick pan.
- The heated side of the tortillas de patatas should be pointing up at this stage.
- Return the omelet to the pan with care.
- Cook for two minutes on high heat, then for another 2-3 minutes on medium heat, or till done.
- Return the completed tortilla de patata to a platter and serve.