Authentic Tortilla de Patata Recipe
Extremadura, Spain
JUMP TO RECIPE
We strongly advise you to read the cooking tips before jumping to the recipe though
Pair with
Cooking tips
-
shells
In Spain, this dish is mainly prepared with shrimps that are completely shelled, but it is not uncommon to see variations that use shell-on shrimps or leave the tails or the heads. Leaving the tails will make it easier to eat the shrimps with your hands, and leaving the shells will impart more flavor to the oil, but the dish will be messier to eat. -
peeling the shrimp
If you are using fresh, shell-on shrimps and you want to remove the shells, place your thumbs on the shrimp’s underbelly, crack it open, and then peel. You can also use kitchen shears and cut the shell on the top and then peel it. Also, you can use a pairing knife to cut along the back of the shell. -
save the shells and the heads
If you decide to remove the heads and the shells from the shrimps, save them, and use them in stocks and soups. -
devein
Shrimps have a digestive tract that runs along their backs and looks like a thin string. If you are using peeled shrimps, it is recommended to devein the shrimps by cutting just under the vein and pulling it out with the knife or your hand. The vein is not harmful, and sometimes it is not even visible, but it may contain some grit. -
fresh shrimps
The best version of this dish is made with fresh shrimps. If these are not available, use frozen shrimps, but make sure they are washed and thoroughly dried before they are added to the sizzling oil. Excess water may cause the oil to splatter and burst. -
garlic
Gambas al ajillo is usually made with hefty amounts of garlic, and although you can easily adjust the amount to your taste, make sure to avoid using a garlic press or slicing the garlic too thinly. Smaller pieces will impart more flavor, which may overtake the entire dish, and they also tend to burn quickly. -
ramekins
This dish is traditionally made and served in small earthenware ramekins (cazuelita de barro ), and it is intended to be served as an individual portion. These clay ramekins are preferred as they transfer heat more evenly. If they are not available, use a regular frying pan. -
olive oil
Olive oil is one of the key components of the dish, so it is recommended to use high-quality olive oil. -
serving
It is necessary to serve gambas al ajillo with some crusty bread on the side. The bread is used to soak and scoop the garlicky-infused oil. -
cooking time
Adjust the cooking time based on the size of the shrimps. The featured recipe is made with medium-sized shrimps. If you are using smaller or larger varieties, keep an eye on the shrimps and remove them just before they are done because they will continue cooking in the sizzling oil. -
adjusting
The best thing about preparing gambas al ajillo at home is that you can easily add or cut back on chili and garlic to adjust the dish to your taste. -
variations
The variations of this classic swap shrimps with prawns or leave the shells and the tails on. Some versions often add parsley, a splash of lemon juice, sherry, brandy, or finish the dish with butter or smoked paprika. -
sherry
If you opt for the sherry-based recipe, it is recommended you use fino or manzanilla sherry. You can also substitute sherry with dry white wine.
Recipe variations
-
Zarangollo
Ready in 20minThis is the most traditional version of zarangollo Murciano, made with eggs, onions, zucchini, olive oil, salt, and pepper, with the addition of chives on top for a nice visual presentation. Traditionally, zarangollo is made in a clay pot, but you can use a non-stick pan if an earthenware dish is unavailable.
Tortilla de Patata
PREP 30min
COOK 45min
READY IN 1h 15min
This recipe gives instructions on how to prepare a traditional tortilla de patata that is made with just potatoes, eggs, salt, and olive oil.
Ingredients
5 large eggs
560g (1 1/4 lbs) potatoes
150 ml (1/2 cup + 2 tbsp) olive oil
salt, to taste
OPTIONAL
1 tsp pepper, 1 tsp nutmeg or 1 tsp soy sauce (your choice)
Preparation
Wash and peel the potatoes. If you wash them after peeling, dry them well because the oil will splatter when you add the wet potatoes.
Cut the potatoes in half, then cut each half into slices about 0.5 cm/1/5" thick.
Pour oil into a nonstick skillet, then place the skillet over medium-high heat. Cook until heated. To check the temperature, place one potato slice in the oil, and if bubbles appear around it and you hear a sizzling sound, the oil is ready.
Add the potatoes to the oil, and lower the temperature to medium-low heat. Poach the potato for about 30 minutes, covered, stirring it from time to time, so all potatoes get cooked.
The potatoes are done when they are golden and fork-tender. Transfer to a paper-lined plate to drain and cool a bit.
Crack the eggs into a large bowl, then whisk the eggs just until broken. Add the potatoes to the eggs, season with salt, and stir, then let sit for a few minutes. Now, you can add the optional seasonings if you wish so, either pepper, nutmeg, or soy sauce.
To a nonstick skillet, add a splash of olive oil and place the skillet over medium heat. Pour the mixture of eggs and potatoes into the skillet. Cook for 8-10 minutes, tossing the skillet back and forth a few times, so the bottom doesn't get stuck.
Place a large plate on top of the skillet, then take the skillet off heat, and flip it carefully, so the bottom of the tortilla ends up on top once the tortilla is on the plate. Now, slide the tortilla into the skillet so the wet part is on the bottom. Cook for about 5 more minutes.
Serve with bread and aioli.
Other Variations
-
Zarangollo
Ready in 20minThis is the most traditional version of zarangollo Murciano, made with eggs, onions, zucchini, olive oil, salt, and pepper, with the addition of chives on top for a nice visual presentation. Traditionally, zarangollo is made in a clay pot, but you can use a non-stick pan if an earthenware dish is unavailable.
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List