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Tortilla de Patatas
I still remember burning my first tortilla because I was too impatient to let the potatoes soften in the oil. Now, it’s a staple when I need something substantial but simple enough for a Tuesday night dinner. The secret isn’t fancy ingredients; it’s patience. Letting the onions sweat gently before adding the eggs creates that sweet, savory foundation every time.
Ingredients
Method
- Cook the Vegetables: Heat the olive oil in a large non-stick skillet over medium heat until shimmering but not smoking. Add the sliced potatoes and onions, ensuring they are mostly submerged in the oil (add more if needed). Cook, stirring occasionally, for about 20–30 minutes. The goal is to soften the potatoes completely without browning them too much; they should be tender when pierced with a fork.
- Drain: Once softened, use a slotted spoon or spider strainer to remove the potatoes and onions from the oil, letting excess oil drip back into the pan. Spread them on paper towels to absorb some of the extra oil. Tip: Reserve about 2 tablespoons of this infused olive oil for frying later if your pan seems dry.
- Mix: In a large bowl, combine the beaten eggs with salt and pepper. Add the warm potato-onion mixture to the eggs. Let it sit for 5–10 minutes so the potatoes absorb some egg flavor. This prevents the tortilla from being dry.
- Cook the First Side: Heat 2 tablespoons of oil (or reserved oil) in a clean non-stick skillet over medium-low heat. Pour the mixture into the pan, spreading it evenly with a spatula. Cook undisturbed for about 5–7 minutes until the edges are set and the bottom is golden brown.
- Flip: Place a large plate that is slightly larger than your skillet upside down over the pan. Holding the plate firmly against the pan, quickly flip the tortilla onto the plate. Slide it back into the skillet, uncooked side down. Press gently with a spatula to ensure even cooking.
- Finish Cooking: Cook for another 3–5 minutes until the center is set but still slightly jiggly (it will firm up as it rests). The internal temperature should reach at least 160°F (71°C) if you are concerned about doneness, though traditional Spanish tortillas are often cooked to a soft, custardy consistency.
- Serve: Slide onto a cutting board or plate. Let rest for 5 minutes before slicing into wedges. Sprinkle with flaky sea salt if desired.
Nutrition
Notes
I usually serve this with just a crisp green salad to cut through the richness of the egg and potato. It holds up well at room temperature, which makes it perfect for potlucks or quick lunches packed in a bento box. You’ll find yourself making it on repeat once you get the timing down.
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