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Potato tortilla

Potato tortilla

Peel the potatoes, cut into thin strips or cubes and fry together with the chopped onion in a pan on which a lid is placed.

Eggs are salted, peppered and lightly beat with a fork. Add the potatoes over the eggs and mix well.

Heat 2 tablespoons of oil in a pan with a diameter of 25 cm, and add half of the composition.

Level and bake approx. 5 minutes on medium heat.

Put a wide plate over the pan and with a sure movement turn the tortilla over on it.

Put the tortilla in the pan again with the raw side down and leave for another 5 minutes.

Remove the tortilla on a paper towel to absorb excess oil.

The same is done with the other half of the composition. If you have a larger pan, bake only one tortilla. I had two.

Very tasty!


& # 8211 The Secrets to the Perfect Spanish Tortilla & # 8211

First things first, to make a great tortilla you need a good-quality nonstick fry pan. Don bothert bother making a tortilla without a good nonstick fry pan, the eggs will stick and it will be a huge mess. The next thing is the ingredients, use high-quality ingredients, like organic eggs and a good extra virgin olive oil. The olive oil is what flavors the entire omelette, so make sure you use a great one. Watch the video below on How to Make The Authentic Spanish Tortilla de Patatas Potato Omelette or check out the recipe card below which you can print. Hello!

Watch the Video Below on How to Make The Authentic Spanish Tortilla de Patatas Potato Omelette


The Authentic Spanish Potato Omelette Omelette

Author Albert Bevia @ Spain on a Fork

Ingredients

  • 1/3 cup Apollo Mistral organic extra virgin olive oil
  • 2 large yukon gold potatoes
  • 6 large organic eggs
  • fine sea salt
  • black pepper

Instructions

Peel 2 large yukon gold potatoes, rinse them under cold running water and pat them completely dry with a dish cloth, cut each potato into 4 evenly sized quarters, then cut each quarter into 3 evenly sized pieces and thinly slice the potatoes, crack 6 large organic eggs into a large bowl, season them with sea salt and freshly cracked black pepper and mix together until well combined

Heat a good quality nonstick fry pan with a medium heat and add 1/3 cup extra virgin olive oil, after 2 minutes add the slices of potato and mix them around with the olive oil, mix the potatoes occasionally to ensure that they all cook evenly. , after 15 minutes season the potatoes with a generous portion of sea salt and a little freshly cracked black pepper, mix together to ensure all the seasonings are evenly divided, after cooking the potatoes for 25 to 26 minutes they should be perfectly cooked, turn off the heat and transfer the potatoes into the bowl with the beaten eggs and mix together until well combined

Using the same pan heat it with a LOW heat (very important) and add the egg and potato mixture into the pan, using a spatula run it through the outer edges of the pan to make sure the tortilla does not stick, you can also give the pan a quick shake here and there to ensure it is not sticking, after 4 minutes place a plate that is bigger than the pan over the pan, put one hand over the plate and with the other flip the pan, slide the uncooked part of the tortilla into the pan and cook for another 4 minutes, using a spatula you want to compact the tortilla from the outer edges to give it that classic rounded edge, after a total cooking time of 8 minutes (4 minutes per side) remove the pan from the heat and transfer the potato tortilla into a serving dish, enjoy!

Recipe Notes

If you need any spices & amp seasonings to make this recipe you can purchase them through this link Shop for Spices & amp Seasonings.

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The potato omelette (Potato Omelette) by regions

Before we get to know the potato tortilla recipe in English, let's learn a little about the history and culture of this dish.

Spaniards eat the potato tortilla as a cover or as a main course at dinner, but there are regional variations. For example, in one part of Spain you can find several whole tortillas of different varieties stacked on top of each other and sprinkled with tomato sauce. (tomato sauce), while in another region, diners spread the tortilla with mayonnaise (Mayonnaise).

Sometimes tortillas contain a mixture of rice (rice) and leftovers (leftovers), the dried cod (dried cod) as in the community of Valencia. In Andalusia, lamb brains and lamb or bull testicles are usually introduced into the dish.

When visiting an old inn or tapas bar, you can see on the wall an extensive menu with the varieties prepared on site, which include:

  • Cod - Code
  • Peppers - Peppers
  • Tuna - thunder
  • Gambas - Prawns
  • Chorizo
  • Ham - Harness
  • Prawns and mushrooms - Prawns and mushrooms
  • Mushrooms or mushrooms - Mushrooms
  • Asparagus - Asparagus
  • Eels - Eels

Service styles

Similar to a quiche, an omelet can be served hot or cold (hot or cold) and at any time of the day. You can find them on the menus of almost every restaurant and cafe in the country.

Tortillas are also a hearty snack or light takeaway. The Spaniards often cut one into large pieces, put the pieces into slices of bread (bread) and eat them while driving.

Another common way to eat an omelette is inside a sandwich or baguette sandwich. Simply cut a piece of baguette in half lengthwise and insert a piece of tortilla. When traveling in Spain by train or bus, you often see chorizo ​​tortilla sandwiches taken from travel bags or wallets during the trip.


& # 8211 The Secrets to the Perfect Spanish Tortilla & # 8211

First things first, to make a great tortilla you need a good-quality nonstick fry pan. Don bothert bother making a tortilla without a good nonstick fry pan, the eggs will stick and it will be a huge mess. The next thing is the ingredients, use high-quality ingredients, like organic eggs and a good extra virgin olive oil. The olive oil is what flavors the entire omelette, so make sure you use a great one. Watch the video below on How to Make The Authentic Spanish Tortilla de Patatas Potato Omelette or check out the recipe card below which you can print. Hello!

Watch the Video Below on How to Make The Authentic Spanish Tortilla de Patatas Potato Omelette


& # 8211 The Secrets to the Perfect Spanish Tortilla & # 8211

First things first, to make a great tortilla you need a good-quality nonstick fry pan. Don bothert bother making a tortilla without a good nonstick fry pan, the eggs will stick and it will be a huge mess. The next thing is the ingredients, use high-quality ingredients, like organic eggs and a good extra virgin olive oil. The olive oil is what flavors the entire omelette, so make sure you use a great one. Watch the video below on How to Make The Authentic Spanish Tortilla de Patatas Potato Omelette or check out the recipe card below which you can print. Hello!

Watch the Video Below on How to Make The Authentic Spanish Tortilla de Patatas Potato Omelette


Preparation

Peel and dice the potatoes and brown them over high heat, in a high-edged skillet, with enough oil to almost cover the dice.

Meanwhile, peel and finely chop the onion and pepper into strips.

When the potato cubes begin to become translucent or even slightly colored, add the onions and pepper.

While these ingredients are browning, slice the chorizo, taking care to remove the skin.

Only add the chorizo ​​to the pan when the potatoes are almost ready (golden).

The oil will color, remove the pan from the heat after 2-3 min.

Break the 8 eggs in the salad bowl and add plenty of salt.

The technique for the tortilla to be DIVINA is to taste the egg, it must be salty and the tortilla will be salted as it should be.

Pepper and add chopped or ground garlic.

There, pay attention to those who are afraid of burning: take a skimmer and remove all the ingredients from the oil, drain and put them in the salad bowl with the eggs.

“Break” the potatoes with the skimmer into the salad bowl.

The more "broken" the potatoes are, the more homogeneous the tortilla will be.

Drain the oil from the pan (if you plan to redo it, empty the oil into a jar after filtering it, so you can reuse this oil next time).

It just has to stay a little longer to be able to brown the tortilla.

Pour the appliance into the pan or sauté pan with a medium or even low heat.

With a wooden spoon, flatten the edges of the tortilla and shake the pan lightly from time to time to make sure it doesn’t stick.

When the egg on top is almost no longer liquid, with the help of a flat lid turn the tortilla over and brown on the other side.


Potato tortilla

The Spaniards make this food, which is just as good as a snack, by cover or main course (or as a side dish to a main course) of raw potatoes that they fry in oil after cutting them into cubes. I simplified the method a bit, trying on the one hand to use less oil and on the other hand to waste less time cooking. Of course, I wanted it to remain a tasty dish with the same texture as the original. In conclusion, we started with a few boiled potatoes in their skins and then cleaned them (you can keep them in the fridge and use them the next day, for example).

So, the potatoes. Boiled but not too hard.

Eggs with a pinch of salt and a little parsley. And a little pepper, because I like it.

From a pepper I used just enough to fill a teaspoon and from an onion only half. Rib slices, whole, just cut into smaller pieces.

I put the ribs, onions and peppers in a pan sprinkled with oil. I put the pan on low heat and waited for the vegetables to soften a little.

I also put the potatoes and waited for them to brown slightly (about 4 minutes), always turning them over, over high heat.

I poured the beaten eggs over them.

I pressed the potatoes so that they remained trapped in the egg, I turned on the low heat and waited for two minutes.

I turned the tortilla on the other side with a plate.

After it was baked on the other side (another two or three minutes on low heat) I took the tortilla out of the pan and let it rest for a quarter of an hour before cutting it.

Instead of 20-25 minutes, I spent about 10 next to the pan. With a result very similar to the original. I say it's worth it.


How to make potato tortilla? The recipe!

Ingredients- Ingredients

4 potatoes -4 potatoes

Olive oil & # 8211 olive oil

A little salt - a little salt

The recipe & # 8211 the recipe

  1. Peel the four potatoes and cut them into thin strips - peel the 4 potatoes and cut them into slices.
  2. Peel and chop the onion into medium cubes. Peel an onion and dice it.
  3. Heat some olive oil in a frying pan. Put the potatoes and onion, season and fry over low heat for 25-30 minutes. & # 8211 Heat olive oil in a pan, put the potatoes and onion in it and cook over low heat for 25-30 minutes.
  4. Peel the eggs, place them in a large bowl and beat. Salt them and add the potato and onion fry. Mix well. & # 8211 Break the eggs, place in a large bowl and beat. Salt them and add the potato and onion. Mix well.
  5. Place the pan back on the heat, add a drizzle of oil and mix. Stir a little with a wooden spoon and wait for it to start to set. -Put the pan back on the heat, add a little oil and mix. Stir a little with a wooden spoon and wait for it to start taking.
  6. Separate the edges, cover the pan with a plate larger in diameter than the pan and turn it over. Peel off the edges, cover the pan with a larger diameter plate and turn the pan over.
  7. Pour again to set on the other side. & # 8211 Put the tortilla back in the pan to brown on the other side.

And here it is! Be very careful when cooking, a potato tortilla should be a little drooling on the inside, and well browned on the outside without being dry. To your stoves, and & # 8220Take advantage& # 8221! You’ll tell me about it


Basque Recipe: Potato tortilla

Tortilla de patata or potato omelet is a common dish in the Basque Country, although it is more often eaten in Hegoalde (the Spanish side) and is sometimes referred to as “tortilla Española” (Spanish omelet). You will find it in almost every bar, served on a slice of baguette as a pintxo. It’s often eaten on a small baguette as a morning sandwich.

The dish is healthy, having plenty of protein due to the egg. The dish is an easy way to stretch the eggs and create an inexpensive meal.

Potatoes are not native to the Basque Country. They were brought to Spain and England from Peru, by early sailors to the New World during the 1500s. They quickly became a staple in Europe.

According to Wikipedia, the origin of the egg omelet may be Basque. The first written reference to the tortilla is found in a document from the province of Nafarroa, as an anonymous contribution known as “memoriales de ratonera.” The local citizens were invited to write notes to the civic leaders and deposit them in any mailbox (known as the “ratonera” or mousehole) whenever the court met. The note from 1817 explains the sparse conditions of the farmers in Nafarroa contrasted with the residents of Irunea-Pamplona (the capital) and la Ribera (in southern Nafarroa). The note refers to how little food the farmers had, then describes & # 8220… two to three eggs in tortilla for 5 or 6 [people] as our women do know how to make it big and thick with fewer eggs, mixing potatoes, breadcrumbs or whatever. & # 8221 So the point of the potatoes was to extend the dish, not using as many eggs.

A different story of its origin, also from Wikipedia, claims that during the siege of Bilbao, Carlist general Tomás de Zumalacárregui invented the & # 8220tortilla de patatas & # 8221 as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army. Although it remains unknown whether this is true, it appears the tortilla started to spread during Spain’s Carlist Wars (1833-1849).

Potato Tortilla Recipe
Ingredients

4-5 tbsp. olive oil
½ onion, diced
3-4 cloves of garlic, minced
½ green bell pepper, diced (optional)
1 large potato or three medium-size potatoes, diced
5-6 eggs
Salt and pepper to taste

Instructions
In Spain, they will cut the potato in half or fourths the long way, then cut into thin slices. I prefer diced, as in home fries, but the cut is up to you.

Put a healthy amount of olive oil in your frying pan, enough to create a layer for the potatoes to cook in, and wait until the oil gets hot. Add the onion, garlic, bell pepper and potato. Press into a single layer, stirring occasionally. They should cook at a medium flame until the potatoes are fairly soft.

While the potatoes are cooking, break your eggs in a bowl and whisk together. Add salt and pepper.

Once the potato is slightly soft, drain a bit of the oil out of the pan. Or if it’s easier, pour the potatoes into a colander (allowing the oil to drip into a pot for later use), then put them into the bowl with your eggs. This is often how it’s done in Spain, where they use 2-3 cups of oil to cook the potato.

Pour the eggs into the frying pan. Immediately stir the eggs and potatoes briefly. This helps keep the egg from sticking to the pan when you flip it.

When the eggs are mostly cooked, place a plate over your pan. Turn off the fire and turn the pan over, holding the plate against the pan. Hopefully, the omelet comes out in one piece, but don't fret if it doesn't. Put another tablespoonful or two of oil in the pan and give it a half a minute to heat up. Then slide the omelet back into the pan, runny side down. Now it only needs a couple of minutes. Again, turn off the flame and place your plate over the pan and flip it over for the final presentation.

My dad knew the perfect point of cooked egg and he often threw a small version of this omelet into the air to flip it. Perhaps that is part of my infatuation with this classic dish. I have tried to air flip it, but not very successfully. If you do want to try this, make sure you try it with a very small omelet.

It’s great served for dinner with a loaf of French bread and a fresh salad.


A bit of history: where does the potato tortilla come from

A l & # 8217origine & # 8230

Originally, in Spain, tortilla was topped with leftovers. This may sound curious, but the “nature” omelette was reserved for the wealthier social classes. And it was among the poorest that eggs were ‘embellished’. Thus, a consistent dish was obtained at a lower cost.

It was after the introduction of the products reported by the great explorers, and especially the potato, that the tortilla turned into a dish for everyone.

And there Potato tortilla, then?

According to legend, it was a mother at home in Navarre who invented the tortilla. She wanted to make scrambled eggs mixed with potatoes and onions, but she changed the way they were cooked.

On that day, she was visited by Basque General Tomás Zumalacárregui, who came to spend the night at her house. The latter led his troops during the siege of Bilbao, during the Carlist wars. The general enjoyed this tortilla so much that he then quickly popularized it. He found many benefits to this simple, quick and nutritious dish to feed his troops.

While Spanish tortilla spread during the Carlist wars in Spain, it has since passed through the centuries, and has become a symbol of Spanish gastronomy. An emblem of the Iberian way of life, since it is a dish to be shared.


Video: Картофена яхния - постна българска гозба (November 2021).