CASA GRANDE -- Few things go better together than eggs and potatoes. And the classic combination is paired together in the traditional tortilla de patatas — a classic Spanish-style potato omelette that’s perfect as a breakfast, snack or even as a light dinner.
Known as the original Spanish omelette, it is delicious and full of flavor.
And while it is not overly difficult to prepare, compared to many of the other recipes reviewed in Simple or Not Kitchen, it is more labor intensive and takes a bit of time. It’s definitely not simple, but it’s well worth the effort.
The star of this omelette is the potatoes. We used two large russet potatoes, peeling them and slicing them very thin. I used a knife to slice the potatoes but a mandolin would be more efficient.
We also used a whole onion, peeled it and cut it into slices and six eggs.
Filling and satisfying, the tortilla de patatas is meant to be shared with family and friends. It is often served as an appetizer but works great as a light dinner, served with salad and wine or as a breakfast. Leftovers may be stored in the refrigerator and are easy to reheat, but some eat the leftovers cold or served between two slices of baguette.
While I used two very large potatoes, most tortilla de patatas recipes call for between four and seven potatoes.
And there are different opinions on how the dish should be prepared.
The recipe we followed called for frying the potatoes and the onions in oil until they are soft. They are then used to line the omelette pan and six beaten eggs are poured on top.
Other recipes we found called for soaking the potatoes in the beaten eggs prior to cooking and some recommended folding the cooked potatoes in with the eggs before pouring into the omelette pan.
The recipe we followed produced a delicious, filling and beautiful omelette that I plan to make again.
Tortilla de patatas (potato omelette)
2 or 3 large potatoes, washed, peeled and sliced into thin rounds
1 onion, peeled and sliced into thin rounds
salt and pepper to taste
Pour enough oil into frying pan to cover the potatoes. On medium heat, warm the oil, then add the potatoes. Cook for a few minutes before adding the onion.
When potatoes and onions are soft (a fork should be easily inserted into the potato), remove from heat and reserve at last 2 tablespoons of the oil.
In a bowl, beat eggs with salt and pepper.
Place a little bit of the oil in an omelette pan and add potatoes and onion. Pour beaten eggs over the vegetables and allow to cook, on medium heat, until sides begin to firm.
While top of omelette is still runny, using a dinner plate that is at least the size of the omelette pan, place over the pan and invert, transferring the omelette to the plate. Gently slide the omelette, runny side down, back into the pan and continue cooking. Allow to cook for another minute or two until the egg is finished cooking.
To serve, slide omelette onto serving plate.