Tortilla de Patata

The tortilla de patata or Spanish potato omelet has to be the most traditional Spanish dish. If you travel throughout Spain, you'll probably find many different recipes for the tortilla de patata--and if you ask anyone, the best one is the one they make at home.

Basically it's a very simple recipe. You only need these ingredients: potatoes, onion, eggs, and a little salt. Well, and if you want to do it the right way, some good olive oil. This is it. So, why so many different recipes, then? Everyone wants to make it how they like it, make their own. Some might like to add a little garlic, some a little chorizo, some might cut the potatoes into cubes, some into slices, some might add some aromatic herbs, some might even fill them with all imaginable delicious combinations. As many combinations as you can think of for an omelet or a frittata, this is what a tortilla de patata is.

In the recipe I explained how to make the most simple tortilla de patata. I leave it up to your taste and imagination to change it as you go.
Making it this way at first, will allow you later on to decide what else you would do or add to it.

Flipping the tortilla de patata requires some practice, and if you lose some of it at first, don't feel bad. It has happened to me before, and I'm sure it will happen again. Have fun and buen provecho!

See recipe at: tortilla de patata

tortilla de patata

instructions

• 2 large potatoes
• 1 large onion
• 7 eggs
• 1 tablespoon fresh herbs(oregano, parsley, thyme, rosemary)
• a dash of red pepper flakes
• 2 garlic cloves
• 5 cups olive oil
• salt and black pepper

Heat up the olive oil. Dice the onion and add to the oil. Bring oil to a boil and reduce heat. Stir to make sure onions aren't sticking to the bottom of the pan. Dice potatoes. Soak in water for a few minutes to get rid of some of the starch. Drain well, salt the potatoes and add to oil. Again bring oil to a boil and reduce heat. Stir from time to time to make sure nothing sticks to the bottom of the pan. Season the eggs with salt and pepper and whisk lightly. In a mortar, crush garlic, herbs, red pepper flakes, and a pinch of salt. If you don't have a mortar, simply chop the herbs and garlic and mix with red pepper flakes and pinch of salt. As soon as the potatoes are soft, turn off the heat! (You don't want your potatoes to get too soft--they'll cook some more in the sauté pan.)

Stir the herb mixture into the oil. Remove the potatoes and onions from the oil. Use a skimmer to move potatoes from oil into egg mixture. You want to drain as much oil as you can. The 10-inch sauté pan should be warming on medium-low heat, make sure it doesn't get too hot. Stir potatoes into eggs and then pour this mixture into the sauté pan. A nonstick pan works best, you can also spray it for extra safety. Distribute the mix evenly throughout the pan. Let it cook at slow heat. You will see the edges of the mix get done first. It should be ready to flip in 15 minutes.

Put a 10-inch plate on top of the pan and flip onto it. And then quickly slide back into the sauté pan. Push down the edges of the tortilla with a fork. Let it cook at low heat for another 10 to 15 minutes. When a cake tester or toothpick comes out clean, it's done! At this point repeat the plate/flip operation. Put a clean 10-inch plate on top of the tortilla and flip onto the plate.
A little bread and wine and you'll be enjoying one of Spain's most traditional tapas.

Buen provecho!

See Charlie Adler's wine pairings for this recipe!