Rachelle goes Spanish -Tortilla de Patatas

Tortilla de Patatas: A Spanish Potato Omelette

Between 1978 and 1983, I was a frequent visitor to Barcelona and lived there for six months. I adapted easily to the Catalan way of life and loved shopping each day at the market off the Ramblas for fresh fish and produce. Lunch was always simple, healthy, and full of flavour: fresh sardines, salads, soups, and homemade bread.

One of the staples of our table was the traditional tortilla de patatas, a Spanish potato omelette. It is made and served throughout Spain, especially in Catalonia. I first tasted it in Barcelona in 1978, and it remains one of those dishes that is wonderfully simple yet deeply satisfying.

About the Dish

A pure tortilla de patatas can be served hot, cold, or at room temperature. It works beautifully as a starter, picnic dish, or light meal with salad. It is not as quick as a French omelette, but it is well worth the time.

• Total time: about 35 minutes
• Serves: 5–6 people, depending on appetite
• Make ahead: can be prepared in advance and served later

Ingredients

• 6–7 medium, red-skinned potatoes, peeled
• 1 large white onion, or 2 medium white onions
• 6–8 large eggs
• 2–3 cups good-quality extra virgin olive oil, for pan-frying
• Sea salt, to taste

Method

1. Cut the peeled potatoes in half lengthwise. Place the flat side on the chopping board, then slice each potato into pieces about 1/8 inch thick.
2. Peel and chop the onion. Put the onion and potato into a bowl, sprinkle with salt, and mix well.
3. In a large, heavy-bottomed non-stick frying pan, heat the olive oil over a medium-high heat. Carefully add the potato and onion mixture, spreading it evenly across the pan. The oil should almost cover the potatoes.
4. Reduce the heat so the potatoes do not burn. Cook until the potatoes are soft, about 10–14 minutes.
5. Using a slotted spoon, remove the potato and onion mixture from the pan and place it on kitchen paper to drain.
6. Beat the eggs well in a bowl and add salt. Resist the temptation to add pepper, herbs, or spices.
7. Add the drained potato and onion mixture to the beaten eggs and mix well.
8. Add a little olive oil to the frying pan, then pour in the egg, potato, and onion mixture. Cook over a low to medium heat. Do not stir it as you would a French omelette.
9. Let the omelette brown gently, then carefully lift one side to check whether the egg has lightly browned underneath. The centre should still be slightly runny.

Turning the Tortilla

When the bottom has browned, the tortilla is ready to turn. This part is not as hard as it sounds; in Spain, even children do it. Still, it takes a little nerve the first time.

1. Take a plate larger than your frying pan. Remove the pan from the heat. The first time you do this, it is wise to do it over the sink.
2. Place one hand on the frying pan handle and the other firmly on top of the plate. Quickly turn the pan over so the omelette falls onto the plate.
3. Return the frying pan to the heat and add just enough olive oil to coat the bottom and sides.
4. Let the pan warm for about 30 seconds, then slide the omelette from the plate back into the frying pan.
5. Use a wooden spatula to shape the sides of the omelette.
6. Cook for another 3–4 minutes. Turn off the heat and let the tortilla rest in the pan for 2 minutes.

Serving Suggestions

Serve the tortilla de patatas sliced into wedges, like a cake. It is delicious hot, cold, or at room temperature, especially with a salad.

In Barcelona, it is often served with fresh crusty bread drizzled with olive oil, rubbed with cut tomato, and lightly sprinkled with salt. It is truly delicious.