Tortilla de Patatas
Tortilla de Patatas is a Spanish omelette. Potatoes and caramelised onions bound together with egg, cooked low and slow until golden and just set. It’s simple, satisfying, and just as good cold as it is warm. Slice it up for a picnic, a tapas spread, or straight from the pan when no one’s looking.
Ingredients
- 600 ml olive oil
- 2 white onions, finely sliced
- 1 kg waxy potatoes, peeled
- Sea salt, to season
- 8 eggs
Instructions
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Heat a little of the oil in a large frying pan on medium low.
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Cook onion, stirring occasionally, until caramelised, about 15-20 minutes.
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Slice potatoes 5mm thick and wash in a bowl of cold water.
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Drain well and pat dry on a paper towel.
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Place potatoes in a large bowl and season with salt, then transfer to a deep frying pan.
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Pour remaining oil over potatoes and heat on medium.
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Cook at a gentle boil for 10 minutes, until just softened.
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Remove potatoes from oil with a slotted spoon and drain well (set oil aside for another use).
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Whisk eggs in a large bowl, season with salt.
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Stir in onions and potato.
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Heat a little of the leftover oil in a 25cm (25½ cm) non-stick pan on medium high.
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Add potato mixture and cook for 1 minute to seal base.
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Reduce heat to medium low and cook for 10 minutes, until edges are set and middle is still a little wobbly.
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Run a spatula around edges to loosen, then invert the tortilla onto a large plate and then immediately slide back into the pan.
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Cook for a further 1 minute.
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Slide tortilla out of pan onto a serving plate and let cool a little before slicing to serve.
Notes
Committed to this collection by the hand of Hunter.
