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.
Pair with
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
Stuffed Tortilla de Patata
PREP 20min
COOK 50min
READY IN 1h 10min
This recipe gives instructions on preparing a stuffed tortilla de patata, a very popular variant of tortilla de patata. In this case, it's stuffed with ham and Emmental cheese.
Ingredients
5-6 eggs
4 potatoes
cooked ham, as needed
Emmental cheese
salt, to taste
extra virgin olive oil
Preparation
Wash, peel, and pat dry the potatoes. Cut into thin slices.
Add a generous amount of oil to a large frying pan and heat it until hot. Add the potato slice and cook over medium-low heat, poaching them, until fork tender. It should take about 20-30 minutes.
When done, drain the potatoes and season with salt.
Whisk the eggs in a large bowl, season with salt, then add the potatoes and mix. Let sit for a few minutes to blend.
Add a teaspoon of olive oil to a large skillet and heat until hot. Then, pour half of the egg and potato mixture into the skillet. Lower the heat to medium-low.
Place slices of cheese and cooked ham in the center of the tortilla, but leave the outer edge that touches the skillet uncovered.
Now, pour the other half of the egg and potato mixture over the cheese and ham.
Cook for a few minutes, then invert the tortilla onto a large plate, then return to the skillet, uncooked side down, and cook until a crust is formed.
Other Variations
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