Tortilla de patatas is Spanish omelette. It is also comparable to the Italian frittata. The omelette is layered with sliced potatoes and onions, making it a hearty dish. Tortilla de papayas is eaten for breakfast and lunch in a sandwich, and a Pincho (bar finger-food) where it is served on a toasted bread with a toothpick. I have also been served tortilla de papayas for dinner with a salad.
Here is my easy recipe for tortilla de patatas. Let me know how you like it!
- 6-7 medium potatoes, peeled
- 1 whole yellow onion
- 5-6 large eggs
- 2-3 Tbsp of olive oil for pan frying
- Salt to taste
Slice the potato in pieces approximately 1/8″ thick pieces Peel and chop the onion into 1/4″ pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.
In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. Leave in pan until the potatoes are cooked. Remove from the pan with a slotted spoon or spatula and allow oil to drain.
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.
Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan and heat on medium heat. When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. The inside of the mixture should not be completely cooked and the egg will still be runny.
When the mixture has browned on the bottom, turn it over to cook the other side. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
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.
Watch me make tortilla de patatas at the Culinary Stage of the Travel and Adventure Show in Washington DC on Saturday, March 9 from 2-3pm.
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