Tortilla de Patatas is one of the most well-known Spanish dishes. I know the recipe from my mother in law. She’s been living in Spain for more than a decade and, of course, had the opportunity to try out many of their traditional recipes. You can serve tortilla de patatas for breakfast, as an appetizer or even as a light dinner.
Time: 45 min, Prep: 10 min. Cook: 35 min.
- 2 big potatoes
- 1 onion
- ½ bell pepper (optional)
- 3 eggs
- olive oil
Peel and slice the onions and potatoes. Don’t slice them too thick as it would take longer to cook. Chop the pepper as well.
p.s. forgot the eggs in the ingredients picture
In a large, non-stick frying pan, heat the olive oil on medium heat. Add the onions and potatoes and make sure the oil almost covers them. Season with salt and cook on medium-low heat for 15-20 minutes (or until the potatoes are cooked), stirring occasionally. Add the chopped pepper 5 minutes before your potatoes are cooked.
Remove from the pan with a slotted spoon or spatula and drain as much oil as possible.
Beat the eggs and mix with the potato-onion mixture.
Heat 1-2 tablespoons of oil in a small frying pan (20cm/8 inches in diameter) on medium-low heat. Stir the potato-onion mixture in the pan spreading evenly. Cook for about 3-4 minutes until the egg is cooked around the edges. You can use a spatula to lift the tortilla a bit and see if it’s cooked.
Now the tricky part is turning over the tortilla. Place a plate upside down over the frying pan to cover the top. Quickly turn the frying pan over so that the tortilla will fall onto your plate. Slowly transfer the tortilla back into the frying pan and let it cook for another 3-4 minutes.
Carefully remove the tortilla from the pan and serve warm or cold.