Cooking · Eating

Tortilla de patatas – a taste of Spain

Welcome back to my little corner of the internet!

You’ve probably heard of tortilla, but do you know the Spanish tortilla?

The Spanish tortilla is said to have been invented in Extremadura, a region of Spain close to the Portuguese border, in the 18th century. Potatoes had been introduced to Spain and Europe from the American continent.

Enough history and let’s get serious. The basic tortilla is composed of eggs and potatoes. In Spain there are 2 types of people, the ones that love their tortilla without onions and those who can’t imagine a tortilla without onions. Basically, like the US-American war between Coke and Pepsi.

To the basic tortilla, you can add all kinds of secondary ingredients like chorizo, mushrooms, tomatoes, bell peppers, cheese, etc.

Today, I will teach you the basic recipe:

Ingredients:

1 kg potatoes

8 large eggs (10 medium eggs)

Salt

Enough Extra Virgin Olive Oil

Start by peeling and thinly slicing or dicing the potatoes. In a large skillet, pour a generous gulp of olive oil and fry the potatoes with some salt until soft. They should be soft, but not burnt.

Remove the potatoes from the pan. In a bowl, crack the eggs, mix them and season them with salt. Pour in the potatoes and mix.

In the same pan, pour another generous gulp of olive oil. Add the mixture and fry until you see the top almost getting cooked. Check if the tortilla is not sticking to the pan, by carefully inserting the spatula on the sides and the bottom.

Cooking the Tortilla

Now, use a plate the size of your pan or skillet. Place it on top. Flip it over and check if you still have oil in your pan. If not, add some more oil and gently slide the tortilla into the pan. Cook for about 5 minutes and repeat the plate trick. Serve hot or cold.

After flipping, you are free to choose whether you would like the middle of your tortilla to be soft and medium rare or well done. That is up to you.

Do you like omelettes? Have you ever tried Spanish food? Let me know in the comments below.

Love,

Raffi

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