Well, what can I tell you. My little sister was right… as usual. As soon as we got home from the airport, my mom had a whole lot of delicious dishes ready for us. And this one… definitely one of my favorites. THE very best take on eggs and potatoes.The best. Ok, I might be a little bias. Or a lot…
Potato omelet (or “tortilla de patatas”) is one of the most popular dishes in Spain. And soooo versatile! We eat it for breakfast, in a sandwich for lunch, as “tapas” for dinner…. You name it. Every time I make it, it takes me right back home.
So if you feel like taking a little trip without leaving your kitchen, go ahead, get cooking! I guarantee it will be worth every second.
Tortilla de patatas
Cook time: 35-40 minute
Ingredients (serves 4)
– 5 large potatoes
– 1 large Spanish onion
– 8 eggs
– ½ cup of olive oil, divided
– Salt to taste
1) In a large skillet, heat 4 tbsp of olive oil.
2) Peel and cut the potatoes in medium size, not too thick pieces. Slice the Spanish onion.
3) Cook the potatoes and onions at medium heat, until soft and tender. Add salt to taste.
4) Remove potatoes from heat. Let them cool slightly.
5) In the mean time, beat 8 eggs in a large bowl. Add the potatoes and mix well.
6) Return skillet to the heat and add remaining olive oil.
7) Pour the egg / potato mixture and cook on one side, at medium-low heat, until the bottom starts to brown.
8) Place a large plate or a lid on the skillet. Remove from heat and flip the skillet quickly, to turn the omelet around. Slowly slide the uncooked side onto the skillet and return to heat. (Note: Be very careful not to burn yourself while doing this. We recommend using oven mitts or a towel. However, if you do not feel comfortable flipping the omelet this way, place the skillet in the over and bake at 350F until set. Make sure you use an oven proof skillet!)
9) Prick to top of the omelet with a fork, to allow it to cook a little bit faster. Cook until eggs are no longer runny.