Tortilla de Patatas (Spanish Tortilla)

Ethnic/National Origin: Spain
Meal Type: Lunch
Allergy Info.: Unknown
Submitted by: Rosa Salgado-Rodriguez
What it means to you?

Introduced in 1817, folklore says that tortilla de patata was created by general Tomás de Zumalacárregui in order to feed his hungry army, as food supplies were scarce at the time. The key ingredients used in the dish are thinly sliced potatoes and eggs, so it is basically a very thick potato omelette that resembles a frittata when finished.

There are some regional variations that include chorizo sausage, zucchini, green bell peppers, or mushrooms, but regardless of the variations, it is often served in tapas bars, sliced or cut into small cubes and wedges, when it's called pincho de tortilla.

Suggested Equipment: Frying pan
Ingredients
  • 6
    Potatoes (yukon or russet)
  • 6
    Eggs
  • 1
    tbsp
    Salt
  • 1
    cup
    Vegetable Oil (to fry)
  • 1
    small
    Onion (minced)
  • 1
    Chorizo and/or peppers (optional)
Preparation:
  1. Peel Potatoes and cut into slivers about 1/4 inch thick. Chop onion.
  2. In a round frying pan, heat a large amount of oil, enough to fry potatoes). Deep fry the potatoes and onions until tender; may have to be fried in batches - add salt in small amounts to each batch.
  3. Beat the eggs with a pinch of salt.
  4. When the potatoes and onions are tender, drain excess oil leaving just a thin coat of oil in the pan to prevent sticking. Allow the potatoes and onions to cool slightly.
  5. Combined the cooled potatoes and onions with the egg mixture. Pour back in the pan. Cook on medium heat while shaking the pan to make sure the mixture doesn't stick to the bottom.
  6. Cook until you see the sides begin to turn golden.
  7. Now comes the challenge part - the flipping! Place a plate, slightly bigger than the frying pan, on top of the frying pan. Then place your dominate hand on top of the plate and do a quick flip. The tortilla should now be on your plate with the cooked side up.
  8. Carefully slide the tortilla back into the frying pan to cook the other side; repeat if needed.
  9. The tortilla is done once the eggs are cooked. The time depends if you preference of runny or cooked eggs.
  10. Enjoy!