Living in Spain, one must know how to make a tortilla. Personally, I think they usually miss some color those traditional ones… so I’ve made a tortilla with purple potatoes instead of the usual white ones. They taste actually pretty much the same, it just nicer to look at and since I eat with my eyes too… also I must say it’s an hybrid of traditional and healthier version, since I don’t fry the potatoes first, they were pre cooked leftover from the fridge. Important note: do not use recently boiled potatoes to make a tortilla, they will lose water, ending in a massacre.
Tortilla de patata is one of the most popular dishes from Spain. It is served at any time of the day, as a meal or a simple tapa. The only variation is with or without oignons and not too cooked and well cooked.
There are 2 ways of doing a tortilla de patata: the Spanish way and the “guiri” way… The Spanish way is in a pan all along, so if you intend to do a flip with a big sticky pan you might find it hard… also it’s oil heavy… because you pre cooked you potatoes and onions in oil before. The “guiri” way (the way they call non native people like myself) is healthier because barely any oil and easier because you just end up cooking the tortilla in the oven (no flipping). So you decide…
Tortilla de patata
- a small, high enough, unsticky pan
- a big plate to flip the tortilla
- a lid for the pan or the plate can do
- 5 eggs
- 1 big or 2 small potatoes (white) 3 purple ones
- 1/2 finely chopped onion
- Olive oil
- Add olive oil to a pan, about 1 cm from bottom (depends of the size of your pan)
- Add the potatoes and cook at low-medium (no frying) 5min.
- Add the onion and cook another 20min, always low-medium heat.
- Drain the potatoes and onion
- In a bowl mix the eggs and salt
- Add the potatoes to the mix
- Bring pan to high heat with little olive oil
- Incorporate the mix and turn rapidly but softly with spatula, and move around the pan. Until the texture change to a “rice pudding” consistency
- Add the lid and lower the heat to medium for 1 minutes.
- Put the big plate on top of the pan and flip it in.
- Slide the uncooked part back in the pan, cover.
- Cook for another 3-4 minutes.
- Let it cover a bit and serve warm or cold as a tapa.
The healthier “guiri” way
*preheat your oven at 180°C (350F) for this one
- Warm up your pre cooked potatoes and onion in the pan with olive oil for about 2 minutes.
- Mix the eggs + salt
- Bring the pan to high heat
- Add the eggs to the pan and turn rapidly but softly with a spatula,
- Make round with your pan, until consistency of a rice pudding.
- Cover and put in the oven for a 12 min.
- Let it cover a bit and serve warm or cold as a tapas.