[recipe] Tortilla de patata, Spanish potato omelette

This is one of our go-to recipes in our cooking workshops because it has all the things we look for when deciding what to cook: it’s easy to do, it’s tasty, the effort-satisfaction ratio is excellent, it’s a local recipe and it can be cooked everyhwere (oil, potatoes, eggs, onion: who doesn’t have access to these ingredients?).

It’s also one of those recipes which are simple but not necessarily easy: there are a few tricks which can make the difference between superb and ok, and the quality of the ingredients has a direct influence over the final result.

Spanish tortilla is cooked and eaten everywhere in Spain and we can’t say it comes from one region or another, but in Galicia it’s a religion of its own.
On one side Galician potatoes are known all over the country for their quality, and many people grow them in their garden or know someone who do. Also, it’s relatively easy to have access to good eggs from home-raised hens, so the basic ingredients tend to be of excellent quality.
On the other side, tortillas in Galicia tend to be more juicy and wet than in other regions, which makes them really tasty. Betanzos tortilla is famous for its runny eggs. Not everybody likes tortilla this way (Jorge does, I don’t, the rest of the world is equally divided) but it is an interesting technique. You can read about it (in Spanish) here.

The tortilla we cook is not runny, but we try to keep it juicy. Here goes our recipe.

Tortilla de patatas (Spanish potato omelette)

serves 4

6 eggs
3-4 medium potatoes
half an onion
extra virgin olive oil

Peel the potatoes and cut them in irregular slices. Chop the onion and add it to the potatoes.

Heat abundant olive oil in a frying pan. When it’s hot enough, add the potatoes. The potatoes shouldn’t fry, but cook in the oil.

Meanwhile beat the eggs, just enough so they come together.

When the potatoes are tender, scoop them off and plunge them into the eggs. Mash a little the potatoes. Add half a teaspoon of fine salt (or to taste), mix well, and add to the hot pan (with just a little of the olive oil you used before).

Let the omelette set on the bottom, making sure the sides separate from the border of the pan. Cover with a lid or a large dish and turn around the tortilla. Watch out and don’t get burnt!

Put the tortilla back into the pan, undone side down, and let it cook on the other side (a few seconds or one minute, depending on your taste).

Are you coming to Galicia and are curious about our gastronomy? Want to taste the traditional dishes where locals go, or learn to cook them yourself? Get in touch with us!

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