Tortilla de Patatas (S
Great make-ahead
Tortilla de Patatas (Spanish potato omelet)
Making a tortilla de patatas is all an art. It is easy and cheap.
You will need a non-stick plate size pan. If it is bigger, it gets too heavy to turn the omelet. Turning the omelet can be dangerous and messy. Be careful!!
You will need a flat pan cover or a plate.
Ingredients:
6-8 ? Potatoes (peeled and cubed)
1 med. Onion (Peel. Half the onion and slice)
Kosher salt
Veg. Oil
5-7 Eggs
2 TBS milk
In a bowl, Mix cubed potatoes and the sliced onion. Season with salt.
Deep fry the potatoes and onion together in vegetable oil. The key to a good tortilla de patatas is that the potatoes and cooked through. Cook first at a lower heat to cook inside and towards the end, bring the heat up for the potatoes to get golden. Put in a strainer for the oil to drain. 6-8 potatoes is an approximate amount. You will need enough fried potatoes to fill the bottom of whatever pan you are using.
In another bowl, beat the eggs with a couple of tablespoons of milk. Season with salt. Add the fried potatoes and fried onion. Mix until all potatoes are well coated with egg.
In a non-stick plate size pan, heat a table spoon of oil. Once warm, add the potato-egg mixture from the bowl. Flatten with a spatula. Watch how it cooks. Make sure it does not stick. You can lift the sides with a spatula. Move around. Keep flattening and checking on it. Once golden on the bottom, it is time to turn. Put a lid or plate on the top and turn the pan. Careful!!
Once turned, flatten again and keep checking it does not stick. Move around.
Once done, place on a plate.
The tortilla (Spanish omelete) can be made ahead and it is often served warm/room temperature and cold. Cut like a pie into triangular shaped pieces.
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