Basque Spanish Omelet Patata Tortilla Recipes

TORTILLA DE PATATA (SPANISH POTATO OMELET)

Tortilla de Patata (Spanish Potato Omelet) image

There are so many versions of this emblematic tapa that can be found all over Spain. I know, because I eat my own weight in them, wherever I go! Every region and household have their own special way of preparing this dish and it can get quite controversial as to which is the true, authentic Tortilla de Patata in Spain. This is my favorite make-at-home version adapted from many different recipes over the years. Some recipes don't call for onions but I love the sweetness and depth of flavor that caramelized onions give to the dish. It's a stunning but simple combination of flavors and textures. If you have any left over, this tortilla is also fantastic sliced into thin slices and stuffed into a fresh baguette with aioli, a homemade garlic mayonnaise , and some mild, small green peppers, either fried in olive oil, or roasted and peeled and sprinkled with some fine flaked sea salt.

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 cups extra-virgin olive oil (preferably Spanish, Arbequina olive oil variety)
1 large onion, chopped
1 3/4 pounds potatoes, halved lengthwise and very thinly sliced
Salt
8 eggs
Baguette slices, for serving

Steps:

Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel.
Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy!

SPANISH OMELET/TORTILLA DE PATATA RECIPE BY TASTY

Spanish Omelet/Tortilla De Patata Recipe by Tasty image

Here's what you need: onion, potatoes, olive oil, eggs, salt

Provided by Dhruv Vohra

Categories Breakfast

Yield 1 serving

Number Of Ingredients 5

Ingredients

1 onion, thinly sliced
3 potatoes, thinly sliced
2 cups olive oil
6 eggs
1 pinch salt

Steps:

Heat up the olive oil in a really hot pan.
Thinly slice the onion.
Slice the potatoes into 3-millimeters thick pieces.
Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
Drain the vegetables and save the olive oil for later use.
Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
Cover the pan with a large plate and carefully turn the omelet out onto the plate.
Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
Repeat step 8 to remove omelet from the pan.
Enjoy!

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