Tortilla De Patata
Appetizer, Side
Ingredients
2 large 1lb (500g) potatoes
5 medium eggs
1/2 large onion
3 tablespoons of milk
Salt
1/2 litre (up to) olive oil for deep frying
Description
This is the most traditional Spanish tapas meal. It can be eaten as a snack, but it is also served, perhaps with salads, as a main dish for a meal. It is also served in the Americas, where it is called tortilla de papas.
In this recipe, the potatoes are fried in a low quality olive oil to give a better taste, but using other vegetable oils is fine. The spent oil can be saved for other frying.
To make tortilla, you'll need a large 10-12inch (25-30cm), deep sided frying pan or skillet with a good non stick coating. You will also need a slotted spoon, and a flat plate slightly larger than the size of the pan to help turn the tortilla over and to serve.
This recipe contains onions, which can be ommitted if you prefer. Green peppers (as well as Chorizo sausage) are common additions. Try experimenting with other ingredients.
This is not the only way of making tortilla! A reader emailed to say in Malaga it is usual to omit the milk and steam or boil the potato rather than fry them. It is also common to see the potato cubed rather than sliced.
For four people as a meal, or six as a snack.
Note that the picture is from a different source than the recipe.
Directions
Peel potatoes, and very finely slice the poatoes – 1–2 mm thickness – and sprinkle with a little salt.
Finely chop the onions.
The potatoes are now gently deep fried until they are soft: Fill a non stick frying pan (skillet) with oil to one third full. Heat the oil over a medium heat for two or three minutes. Add the potato slices and the onion and cover with a lid to stop the potatoes getting crunchy. Cook them until the potatoes are soft when cut with a knife, and are they beginning to brown at the edges. Do not allow the potatoes to get crunchy.
While the potatoes are cooking, beat the eggs in a bowl, and add the milk and another pinch of salt.
Use a slotted spoon to remove the potatoes and the onions, drain off as mouch oil as possible, and add to the eggs. Fold the potatoes into the eggs.
Empty out all the oil from the non stick pan. Place one tablespoonful back in the pan, and heat until smoking hot.
Pour the egg and potato mix into the pan. Reduce the heat to medium. Leave to cook for three to five minutes until the underside is cooked but not burnt. Now the tortilla must be turned. Place the large plate face down over the top of the pan, and invert the plate and pan together, so the tortilla is sitting upside-down on the plate. Now scoop the tortilla back into the pan without turning, so the uncooked side is face down.
Continue to cook for several minutes. Tortilla is oftened cooked with the egg still slightly runny, but if you prefer the egg to be cooked solid, test the tortilla by inserting in knife into the centre and checking it comes out clean.
To serve, repeat the turning exercise: Place the plate upside-down over the pan and invert the pan and plate together. Eat in slices.