Bring some Spanish flair to your table with this hearty and golden Tortilla De Patatas!
The Spanish omelet, or tortilla de patatas, is a tasty and straightforward dish that has spread its popularity beyond Spain’s borders, finding its way into the hearts of many worldwide.
You’re lounging by the pool, the sun’s blazing, and the only thing better than the ice-cold beer in your hand is the slice of tortilla de patatas on your plate. This Spanish classic is always the first thing I order when I’m on vacation in Spain, whether at a bustling tapas bar or a sleepy coastal café.
The creamy, custardy eggs hug fork-tender potatoes, and the caramelized onions add just a hint of sweetness. It’s simple, satisfying, and dangerously moreish. And the best part? The leftovers! While a fresh-from-the-pan tortilla de patatas is a joy to eat, there’s nothing quite like a slice of leftovers the next morning for breakfast, especially if you have a few pieces of Jamón Ibérico, Fuet, or Sobrasada with it.
Is Tortilla De Patatas Healthy?
Well, let’s just say it’s comfort food. Potatoes are a good source of potassium and vitamin C, while eggs pack in high-quality protein. Olive oil, a key ingredient, is rich in heart-healthy fats. Sure, it’s not a salad, but it’s a wholesome dish that leaves you feeling satisfied. Add a side of greens or a healthy salad, enjoy in moderation, and you should be fine.
Where Does Tortilla De Patatas Come From?
The roots of tortilla de patatas run deep in Spanish history. Legend has it that the dish was born out of necessity as an economical, hearty meal for peasants and soldiers during the Carlist Wars. Whether it was a resourceful farmer or a Basque general’s cook who first combined potatoes and eggs, we can all agree they struck culinary gold.
Traditionally, tortilla de patatas is made with just four ingredients: potatoes, eggs, onions, and olive oil. The real magic lies in the method, where you slow cook the potatoes and onions until tender, bind them with eggs, and achieve that perfect flip for a golden, slightly runny result.
Served as a tapas dish, in a crusty bocadillo, or simply sliced with a side salad, it’s a dish that epitomizes the Spanish ethos: simple ingredients and extraordinary flavor.
How To Make Ahead And Store
Let the tortilla cool completely, then wrap it tightly in plastic or store it in an airtight container. It keeps well in the fridge for up to 4 days. The tortilla can also be frozen for up to 3 months. Slice into portions, wrap each slice in plastic wrap, and store in a freezer bag labeled with the date. Thaw in the refrigerator overnight. To reheat, gently warm in a microwave or in a skillet over a medium heat.
Serving Suggestions
Tortilla de patatas makes a great breakfast, brunch, lunch, or dinner. That means the possibilities for serving it are endless!
For breakfast, a side Bacon In the Oven would be a great pairing. To make a satisfying and hearty lunch or dinner, serve the tortilla with Spanish Meatballs. A salad is also a great option for balancing the meal, like this Balsamic Grilled Vegetable Salad or this Kale And Chickpea Salad.
Recipe
Ingredients
- 1 1/2 pounds Yukon gold potatoes peeled and thinly sliced
- 1/2 cup olive oil divided, for frying
- 1 medium onion thinly sliced
- Salt to taste
- 6 large eggs
Instructions
- Pat the sliced potatoes dry with a clean kitchen towel to remove excess moisture. Season with salt.
- Heat a deep, nonstick skillet on medium heat. Add 5 tablespoons of olive oil. Once it's hot, add the potatoes and cook until tender, about 10 to 15 minutes, stirring occasionally. Adjust the heat if needed to avoid browning.
- Heat a separate pan on medium heat. Add 2 tablespoon of oil. When it's hot, add the onions and a pinch of salt and sauté until caramelized, about 10 minutes.
- In a large bowl, beat the eggs with a fork until well mixed, and add a pinch of salt.
- When the potatoes and onions have finished cooking, use a slotted spoon to drain excess oil and transfer the cooked potatoes and onions into the eggs. Gently fold the potatoes and onions into the eggs, ensuring everything is evenly coated. Let the mixture rest for 5 minutes to meld flavors.
- Turn down the heat on the deep, nonstick skillet to medium-low and add 1 tablespoon of olive oil.
- Pour the potato and egg mixture into the skillet, spreading it out evenly. Cook for about 8 to 10 minutes, shaking the skillet occasionally to prevent sticking. The bottom should set while the top remains slightly runny.
- Place a large plate over the skillet and carefully flip the tortilla onto the plate, then slide it back into the skillet. Tuck in the edges with a spatula for a neat, rounded shape, and cook the other side for roughly 5 to 7 minutes, or until the tortilla is set but still moist in the center (or longer for a firmer texture).
- Remove the tortilla from the pan and let it cool slightly. Slice into wedges and serve warm or at room temperature.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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