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The Good in Your Mornings: Tortilla de Patatas Recipe

2 weeks ago

The Good in Your Mornings: Tortilla de Patatas Recipe

tortilla de patatas

It’s safe to say that everyone loves a good ol’ tortilla de patatas, aka Spanish omelette. Some would even claim that it’s the best of all omelettes. We’ll let you see for yourself and find out the truth in this heavenly slice that will satisfy your breakfast meal.

 

Tortilla de Patatas
Makes 6 servings

 

6 Medium potatoes, sliced (about 3 cups)

1 Tbsp Vegetable oil, or olive oil

1 Medium onion, finely chopped

6 Large eggs

½ cup Sliced ham

  • Salt to taste

 

  1. Precook potatoes in about 2 cups water seasoned with salt, for about 15-20 minutes. It should be easily pierced with a fork, but not yet mushy to the touch. Drain and set aside to cool.
  2. In a pan, sauté chopped onions in olive oil, until fragrant and transparent. Set aside to cool.
  3. In a clean bowl, beat eggs, season with salt then add potatoes and onions that have been cooled earlier.
  4. Use a non-stick pan and put over very low heat. Put ½-1 Tbsp of olive oil in the pan for flavor and to give your tortilla a glossy look. Pour about 1 cup of the potato mixture, making sure it covers the pan evenly. Sprinkle half of the ham on this layer. Pour another cup of the potato-egg mixture and the remaining ham. Finally pour the remaining potato-egg mixture. Shake the pan a bit to level all the ingredients. Cover pan with a lid to ensure even cooking.
  5. When the egg mixture on the sides of the pan is cooked and firm but the center is still slightly wet and runny, place a plate (bigger than the pan) upside down over the pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly flip the frying pan over and the omelette will “fall” onto the plate.
  6. Slide tortilla back into the pan, uncooked side down. Cook for another five minutes.
  7. Let it rest and set for three minutes before serving. This ensures that your tortilla will not be runny. Cut into wedges and serve.

 

Recipe and photographed by Marie Villanueva Pascual

 

Find comfort in these Spanish-inspired dishes

Sopa de Ajo Con Chorizo

Arroz Con Leche

Crab and Corn Paella

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