How could I have not put up a recipe for tortilla de patatas before now? It really is an easy and very versatile dish. This is your basic potato & onion version, which actually would have been prettier with a bit of chopped roasted red pepper tossed in. But really, the possibilities are somewhere this side of endless. Pick a filling you like and have fun. Spinach, onion & red pepper tortilla is also one of my faves, as is one made with just grated courgette and later topped with cheese and white pepper and put under the grill to finish. It also makes a great “butty” with sliced tomato and salsa az (see below).
Ingredients and instructions below the links.
- 1 kilo potatoes, peeled
- 1 onion
- 6 eggs
- sea salt
- olive oil
Cut potatoes in half lengthwise, then slice again crosswise (into about 1cm slices). Cut the onion into quarters and then slice thinly. Heat a 22cm pan and add a couple tbsps of olive oil. When the oil is heated add the sliced potatoes, stir well to coat with oil, then turn heat down to low and cook for about 10-15, stirring gently now and again. Add the onions, mix well and continue cooking for another 15 minutes or so, until the potatoes are thoroughly cooked. Beat the eggs in a large bowl, add salt, and add cooked potato and onion mixture. Stir well. In the same pan add a bit more olive oil if necessary and turn up until oil just starts to sputter, then immediately turn it down to low and add the egg mixture. When the omelette starts setting shake the pan gently so the sides of the omelette don’t stick to the sides, then continue cooking on low heat until about 2/3 – 3/4 done. Slide out onto a plate, invert pan over top and flip omelette back into pan. Return to low heat and cook another five minutes or so until totally done.
tortilla butty on fresh mollete with arrugula, tomato and salsa az