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Tortilla de Patatas | Spanish Potato Omelette

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Ingredients

Adjust Servings:
5 Large eggs
400 grams Potatoes
1 L Sunflower Oil
1/2-1 Tspn Salt
To taste Black pepper

Tortilla de Patatas | Spanish Potato Omelette

Krumpir Omlete

Features:
  • Gluten Free
  • Vegetarian
Cuisine:
  • 40 min
  • Serves 4
  • Easy

Ingredients

Directions

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If you ever think about a dish in Croatia that every family makes and eats, independently of the social status and/or the will for innovation, is a sort of minced meat/soja flakes with rice that fills a certain vegetable such as bell pepper or a fermented cabbage leave (Punjena paprika and Sarma). In Spain, there is a similar plate that every family eats, you can get one portion as a tapa in a bar and certainly, it’s the simplest dish to prepare “La tortilla de patata”.

This magnificent piece of mother/father engineering is brought to you in your early years and it becomes the point of reference for the rest of your life since you will be exposed to this little treat from that moment on, every house has its own tricks, complements and traditions around it, I believe it would be impossible to present the recipe (however in Spain there is the biggest debate about it, whether it should be made with onion or without it). Once you get to know this plate, you will start a new branch, a new story, a new tradition that will be the base of your future family.

Steps

1
Done

Peel the potato/es and chop in small cubes of 5 millimetres. Break the eggs, put them in a bowl and mix them with a pinch of salt and pepper.

2
Done

Pour the oil in a pot (big enough to contain the oil and the potatoes) and put the potatoes in the pot with cold oil. Bring to heat until a temperature of 120 ºC and cook for 8-10 minutes until the potatoes are soft. Once they are soft, take them out in a sieve and remove as much oil as possible. Mix the potatoes with the egg mix.

3
Done

Warm up a pan (20 cm and non-stick if possible) with 2 tspns of oil until it reaches a temperature approx 150 ºC. Once it's warm put the potato/egg mix and cover, let it cook for 5 minutes and check that it formed a cooked crown on the borders, the centre will be still liquid.

To flip the omelette: put a plate instead of a lid, and quickly flip the pan (as quick as possible since there is still liquid egg) make sure the liquid egg goes to the pan and carefully put back the omelette on the pan and cook for another 5 minutes.

Remove from the pan and let sit or eat immediately.

Enjoy!

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