Tortilla patatas

another Spanish classic

August 03, 2014 • With Cheese Spanish With fresh vegetables With Cold Cuts / Bacon Tapas

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Shopping list
700g potatoes
2 shallots
olive oil, black pepper & sea salt
4 free-range eggs
Optional
Jamón Ibérico (pata negra)
Chorizo
Manchego cheese

The Spanish tortilla is simple to make, bigger kids can do - almost - everything themselves. It remains useful for an adult to watch and possibly kick in at difficult moments. For example, when the the tortilla needs turning. In the photos you see it somewhat obscured by a fogged lens; D

With this simple recipe you make a traditional potato tortilla. With the addition of some extra ingredients you give it your own twist.

Peel the potatoes thin.

Wash them and dab them dry.

Slice the potatoes.

Cut the shallots in thin strips.

Splash generous olive oil in a frying pan.

Bake the slices with the shallots and add salt.

After +/-12 minutes they are soft and golden.

Bake the potatoe slices and shallots over medium heat. Taste if the fried potatoes are salty enough, add a little extra salt otherwise.

Break the eggs in a bowl.

Wisk them frothy.

Stir the potatoes into the beaten eggs.

Leave the potato slices to soak in the beaten eggs for 10 minutes so the flavours can blend.

Pour oil in the pan, add the potatoes and bring it to the boil.

If the edges set you place a plate on the pan and you flip the pan.

Now the tortilla is upside down, let it slide back into the pan.

Bake the other side for a few minutes, until it is light brown.

Slide the tortilla from the pan onto a plate.

Cut it in triangles and serve it with tomatoes and Spanish olives.