Tortilla de Patatas
Tortilla de Patatas
Serves 6
Diet GF/ V/ RSF/ DF
Time 40
A signature egg and potato dish made with simple and affordable ingredients that are most likely already in your pantry.
Produce
2 cups — Extra virgin olive oil
5 medium — Yukon gold potatoes, peeled and thinly sliced
1 — Onion
6 — Eggs, beaten
2 tsp — Sea salt
Suggestions
— Opt for waxy potatoes with a lower starch content (such as yukon gold or red potatoes). They work best because they hold their shape when boiled.
— Choose high-quality ingredients. With only 5 ingredients, the quality of the product is extremely important.
Specifications
Add olive oil to a large skillet over medium heat. Once warm, add the onion and let it simmer until translucent. Add in the sliced potatoes and season with 1 ½ tsp of sea salt. The potatoes should (mostly) be covered with olive oil. Cook on medium-high heat, maintaining a gentle boil, for 8 — 12 minutes, turning occasionally, until the potatoes are just fork-tender. Make sure to not overcook. Drain the potatoes in a colander, reserving the oil. Allow a few minutes to cool. Crack eggs into a bowl and season with about ½ tsp salt. Beat eggs together until fully mixed. Add the cooked potatoes and onion to the eggs. Toss and coat. Add a little bit of the leftover oil to the bottom of a non-stick skillet over high heat. Once hot, pour the egg and potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes. Run a spatula along the outer edges of the tortilla to make sure it’s not sticking and to help it form its shape. Once it starts to firm up around the edges and in the centre (although it will still be a little runny in the centre), get a large plate (larger than the size of the pan) and flip the tortilla de patatas onto the plate (the cooked side of the tortilla de patatas should be facing up). Now gently slide the tortilla de patatas back into the pan with the uncooked side of the tortilla facing the pan. Then use the spatula again to press the sides in and under (to keep a rounded edge). Cook on high heat for 1 minute, and low heat for another 2 — 3 more minutes until cooked. It’s completely cooked when it is set in the centre and a toothpick inserted into the centre comes out clean. Flip the tortilla de patata back onto a plate, and serve.