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Home Dish Tortilla de Patatas (Spanish Omelet with Potatoes)

Tortilla de Patatas (Spanish Omelet with Potatoes)

Name: How to cook Tortilla de Patatas (Spanish Omelet with Potatoes) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people
Cuisine: Us

Introduce

Chef :

Ricardo

Tortilla de Patatas (Spanish Omelet with Potatoes)

I grew up in Buenos Aires eating this Spanish omelet at lunchtime, especially in a sandwich with mayonnaise and lettuce. One can add scallions or sausage to it. I’ve seen it stuffed with ham and cheese too. But this simple version is the most traditional and way Penélope Cruz makes it in Almodóvar’s “Parallel Mothers”.

Ingredient

Food ration :

6 people

Cooking time :

1 h 30 m

medium Gold Yukon potatoes, or 4 small ones

onion

1/2 cup

olive oil

eggs, beaten

Cooking instructions

* Step 1

Peel and slice onion.

* Step 2

Peel, cut lengthwise and slice potatoes.

* Step 3

Heat at medium temperature 1/2 cup of olive oil in a 10-inch-wide non-stick frying pan. Check when oil is ready by touching the oil with a potato slice. If it bubbles, it is ready.

* Step 4

Add potatoes and fry for 10 minutes, mixing occasionally.

* Step 5

Add onions and a couple of generous dashes of salt. Mix and fry at medium temperature until some caramelization starts appearing (20 minutes). Mix often. It may seem a lot in the pan but it will diminish in size.

* Step 6

Remove potatoes from pan and put on a colander to drain. Leave a tablespoon of oil on the pan. Discard or reuse rest of oil.

* Step 7

Place potatoes in a large bowl. Pour eggs, another dash of salt, and mix.

* Step 8

Heat pan to medium temperature. Pour mixture evenly and cover. Cook for 5 minutes, uncover and detach borders to give the omelet a taller shape.

* Step 9

Cook for 3 more minutes, covered. Transfer to a plate, carefully put inverted pan on top of omelet and turn around plate and pan so top (uncooked side) now is in contact with the pan. Cook for 5 minutes.