For years, every time I went to a Spanish restaurant I would always ask for my favorite, tapa “Tortilla de patata” or Spanish omelette. Although they were always good, they didn’t taste like what I grew up with. One of my goals in this cooking journey was to learn how to recreate childhood food memories. I also want to pass this tradition to my son.
This recipe originally comes from my grandmother. She passed away in 2011, so I didn’t have the chance to ask her for the recipe. My brother who kept the tradition alive was kind enough to give me the recipe step by step, like she used to do it. And OH BOY it does taste good. It took me couple of weeks to make it look good, but the flavor was always there. It tasted great when it was hot and even better as a cold snack.
Let me know what do you think.
2-3 big red potatoes
1/2 onion, chopped
1/2 tsp salt
2-3 cups of frying oil
How to do it:
- Peel the potatoes and cut them in half lengthwise, slice the potato in pieces 1/8″ thick. Rinse the potatoes (this releases all the extra starch).
- Peel and chop the onion.
- In a large, non-stick frying pan heat the oil on high until it starts to smoke. Drop a single potato piece into the oil to make sure is hot enough to fry. Carefully place the potatoes into the frying pan, spreading them evenly. The oil should almost cover the potatoes. The potatoes are ready if you can poke a piece with a fork and it easily breaks in two. Be careful to not over cook, you are not trying to brown them, you are trying to cook them. Add the chopped onions for couple more minutes. Remove from the pan with a slotted spoon or spatula. I prefer to place the potatoes and onion mixture in a big colander for a couple of minutes to allow more oil to drain. Note: Drain them over a bowl and not into the sink and down the drain.
- Crack the eggs into a mixing bowl, add salt and beat by hand. Add the potato and onions and mix together.
- Heat a non-stick frying pan (approx. 9-10″) to medium or medium-low. When hot enough, pour the mixture into the pan and spread evenly. Allow the eggs to cook around the edges. Using a fork or spatula, carefully lift up one side of the tortilla to check if the egg has slightly browned (see photo).
- NOTE: This is the hard part of the recipe, so be careful. Do over the sink in case you spill a bit of the egg mixture. When the mixture has browned on the bottom, it is ready to turn it over to cook the other side. Carefully, place a large plate (12″ or so) upside down on the frying pan to cover the top. With one hand on the frying pan handle and the other on the top of the plate, hold it steady and quickly turn the frying pan over. The omelette will fall into the plate. Put the pan back on the stove and let it reheat again. Slip the omelette back into the pan and cook for 3 to 4 minutes more. Turn off the heat and let it sit in the pan for couple more minutes. Slide the tortilla de papatas onto a large plate. And you are done!