Spanish recipe tortilla de patatas | Spanish Tortilla Portions
A classic spanish tortilla de patatas, golden and fluffy.
When it comes to Spanish gastronomy, few dishes embody tradition and comfort as much as the tortilla de patatas. This humble dish has graced Spanish tables for generations, bringing families and friends together. Whether it's served at a family gathering or shared among friends at a bar, the spanish récipe tortilla de patatas is a true symbol of Spanish culture.
As a chef, I’ve seen how this simple yet delicious dish evokes feelings of warmth and connection. It reminds me of the countless meals I’ve shared with loved ones, enjoying each bite with laughter and conversation.
Today, I want to share my homemade Spanish recipe tortilla de patatas, an easy-to-follow guide that will help you prepare this iconic dish in your own kitchen. There’s something truly special about making this recipe at home, knowing you’re carrying on a tradition that’s passed down through generations. So, let’s dive into this simple, heartwarming recipe that’s perfect for sharing!
Ingredients:
4 large potatoes (about 500 grams)
1 medium onion (optional, depending on your taste)
6 large eggs
Olive oil (about 200 ml for frying)
Salt (to taste)
Preparation
Prepare the potatoes: Start by peeling and washing the potatoes. Slice them into thin, even pieces, about 2-3 mm thick. The slices should be uniform to ensure they cook evenly.
Fry the potatoes: In a large pan, heat enough olive oil to cover the potatoes over medium heat. Once the oil is hot, carefully add the potato slices (and onion if using). Fry them gently, ensuring they don’t brown. The goal is to soften the potatoes, not make them crispy. Stir occasionally to prevent sticking. This process should take about 15-20 minutes, or until the potatoes are tender.
Drain the potatoes: Once the potatoes are cooked, use a slotted spoon to transfer them to a plate lined with paper towels. Let them drain and cool slightly while you prepare the eggs.
Beat the eggs: Crack the six eggs into a large bowl and beat them with a pinch of salt. You want to achieve a smooth mixture. Once the eggs are ready, add the drained potatoes (and onions) to the bowl, mixing everything gently until the potatoes are well coated with the egg mixture.
Cook the tortilla: In a non-stick pan, add a little olive oil (just enough to coat the bottom of the pan) and heat it over medium heat. Pour the egg and potato mixture into the pan, spreading it evenly. Let the tortilla cook for 4-5 minutes, or until the edges start to set but the center is still slightly runny.
Flip the tortilla: Now comes the trickiest part—flipping the tortilla. To do this, place a large flat plate or lid over the pan. Carefully and quickly flip the pan so that the tortilla lands on the plate, then slide the tortilla back into the pan to cook the other side. Cook for another 4-5 minutes until fully set, but don’t overcook it! The inside should remain soft and slightly gooey.
Serve and enjoy: Once the tortilla is golden and cooked to your liking, transfer it to a plate. Let it cool slightly before slicing it into portions. This dish can be served warm or at room temperature, making it perfect for sharing with friends and family. Pair it with some crusty bread, a fresh salad, or even enjoy it as a tapa with a glass of wine.