Tortilla De Patatas Recipe
Serves 610 mins prep45 mins cook
Tortilla De Patatas (Tortilla Española) for ep.6 of my restaurant series! Although in Spain this is not strictly a breakfast food, here in the US I feel like it would only work in a brunch/breakfast setting, am I wrong?
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What you need
Instructions
0 First, peel the potatoes, cut in half and slice pretty thinly. Wash and dry them real well. 1 Secondly, slice the onion pretty thin as well. 2 Add olive oil to your pan, about 1/4 inch or a bit more and preheat for 2-3 minutes on medium high. Lower heat to medium. Then, add in potatoes and cook until soft. 3 Turn heat up to medium high/high and fry until you get some color and texture. The whole process might be about 20-25 minutes. 4 In another pan, sauté the onions until fully softened on med low. About 10 minutes. 5 Whisk and strain your eggs into a large bowl, season directly. 6 Then, combine onions and potatoes. Using a slotted spoon add directly into the egg mixture (all hot its fine). Add in extra yolk, mix well and let them rest 20 minutes. 7 Remove excess oil from the pan. 8 Preheat on medium high for 2 minutes. Add in egg/potato mixture and cook 6-8 minutes, or until it feels like the edges are fully done and it can ‘dance around’ the plate. 9 Then, add some oil to a large plate, place it over the pan and flip over carefully. 10 Lastly, transfer back to the pan, arranging as necessary. Cook for 2-3 more minutes MAX for a creamy interior. Serve and enjoy!View original recipe