There is nothing more delicious than a tortilla de patata (at any time of year) – it can be so scrummy when you sample it away on holiday and then you try to replicate it at home and it just isn’t the same.
We like the way some Spaniards add onions and leave it underdone in the centre. But play around with the recipe below and see how you prefer it. The Spanish take it to the beach inside a baguette and eat it warm or at room temperature – never too hot nor too cold.
- 1 kg potatoes
- 8 large eggs (organic or free range)
- 1 white onion
- good slug extra virgin olive oil
- pinch salt and pepper
Peel and slice the potatoes to about 0.5 cm thick, put into a large bowl and sprinkle with salt. Fry in olive oil for about 20 minutes until they are soft (don’t worry if they fall apart). Allow to cool completely – very important.
Beat eggs in a large bowl, add salt and pepper. Slice onions thinly and fry for 10 mins until they begin to caramelise. Drain and add to the egg mix then mix in cold potatoes and leave to sit for 10 mins.
Add egg mixture to pan and cook over a low heat for 10 mins each side. To flip the tortilla you will need a plate larger than the frying pan and lay it over the top, invert the whole and pour back into the pan. After another 6 or so minutes slide the mixture out of the pan onto a plate and leave to cool.
Serve tortilla at room temperature with a green salad (or roasted veggies in the winter).