Authentic Tortilla de Patata Recipe
Extremadura, Spain
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Introduction & history
The traditional tortilla de patata is made with just potatoes, egg, olive oil, and salt. However, the version that also includes onion is even more popular than the traditional version. The potatoes are cut into slices or small cubes and poached in olive oil, then mixed with beaten eggs seasoned with salt. The egg and potato mixture is then poured into a skillet and slow-cooked on both sides. Additional ingredients may be included, such as Serrano ham, mushrooms, peppers, and so forth, and many regional variations exist. Tortilla de patata is usually served with bread and aioli sauce, but it’s also served as a tapa or used to make sandwiches.
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Cooking tips
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potatoes
Varieties recommended for making tortilla de patata are Monalisa, Red Pontiac, Rudolph, and Kennebec. The potatoes should be cut into either very thin slices, regular or irregular ones, or into small cubes. If they are wet, you need to dry them well before adding them to the hot oil, or the oil will splatter all over you. The potatoes should be poached in lots of oil over low to medium-low heat until ... Read more -
oil
The traditional choice is olive oil, extra virgin olive oil to be precise, but some claim its flavor is too much, which is why sunflower oil is often used instead. -
eggs
Use free-range eggs and do not whisk them to incorporate air but only to break the yolks and whites. Also, the eggs should be at room temperature, which should help the ingredients better blend together. -
amounts
The general rule of thumb is that you need 10-12 eggs per half a kilo (1 lb) of potatoes. If you’d like to serve the tortilla as a snack or take it on a picnic, use a bit more potatoes to get a more stiff consistency. -
method
Once you’ve poached the potatoes, leave them to cool a bit before you combine them with the eggs and other ingredients. Also, once you’ve combined all the ingredients, let them sit a bit, so they blend well together. Another thing is the consistency of tortilla, which depends on how long you cook it — the longer it cooks, the less juicy the insides will be. When cooking the tortilla, do so over low ... Read more -
equipment
Using a nonstick skillet is recommended so the omelet doesn’t stick. Also, use a large skillet so you can fit all the ingredients. The bigger the skillet, the thinner the tortilla and the less cooking time it needs. -
serving
Tortilla de patata is usually served warm, with bread and aioli sauce. However, if served as a tapa or in sandwiches, it’s served cold.
Recipe variations
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.
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