Spain

Dish

No doubt about it, Tortilla de Patatas or Potato Omelet is the most commonly served dish in Spain. According to legend, during the siege of Bilbao, Carlist general Tomás de Zumalacárregui created the "tortilla de patatas" as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army. Although it remains unknown whether this is true, it appears the tortilla started to spread during the early Carlist wars. Another tale is that during the war, Zumalacárregui was in the field and happened upon a farmhouse and demanded a meal from the farmwife. All she had were a few eggs, a potato and an onion, so she combined all three, making an omelette. Surprisingly, Zumalacárregui was pleased and took the idea with him. It is. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.

Ingredients

  • 6-7 medium potatoes, peeled
  • 1 whole yellow onion
  • 5-6 large eggs
  • 2-3 cups of olive oil for pan frying
  • Salt to taste

Method

  1. This tortilla espanola or tortilla de patata makes 8-10 servings as an appetizer, or 6 servings as a main course.
  2. Cut the peeled potatoes in half lengthwise.
  3. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook.
  4. Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together.
  5. Salt the mixture.
  6. In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat.
  7. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface.
  8. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.
  9. Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain.
  10. Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.
  11. Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly.
  12. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.
  13. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side.
  14. Take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan.
  15. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so.
  16. Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet.
  17. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
  18. Slide the omelet onto a plate to serve. If eating as a main course, cut the omelet into 6-8 pieces like a pie. Serve sliced French bread on the side.
If you are serving as an appetizer, slice a baguette into pieces about 1/2 inch think. Cut the tortilla into 1.5” squares and place a piece on top of each slice of bread. It is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan. Tips
  • It is not necessary to slice the potatoes paper thin, and it is best not to use a food processor because most will slice the potatoes too thin, and they stick together.
  • Remember to watch the heat while frying. If the oil is too hot, the potatoes will brown rapidly on the outside, but will be raw on the inside. After frying potatoes, place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again.