Passport & Plate - Tortilla de patatas
Spain | Thursday, February 19, 2015 | 10 photos
Ingredients
-extra virgin olive oil
-6 eggs
-5 small potatoes
-1 small green pepper
-1 small onion
-cooking salt
How to prepare this recipeFirst, peel your potatoes, then chop them into small, bite-sized pieces. The actual size of the potatoes don't necessarily matter as long as they are small enough to be cooked thoroughly on the stove.
Second, heat up around one cup of olive oil in your standard frying pan over med-high heat.
While waiting for the oil to heat, chop up the pepper and the onion into similar sized pieces as your potatoes.
Gently place your potatoes into the hot oil and cover.
Occasionally move your potatoes so all pieces are cooking evenly. It shouldn't take more than 7-10 minutes for your potatoes to cook all the way through.
When they are almost soft, place the onion and pepper into the pan, mix and cover for a few more minutes.
While the peppers and onions are softening, beat your eggs in a larger bowl (as you will have to mix your potato mixture into the eggs in a minute).
When the peppers, onions, and potatoes are cooked to your liking, drain the oil into a separate container and toss the potato mixture into eggs.
Add enough salt to taste. Remember, more salt can always be added later, so don't over-salt!
After the mixture is thoroughly mixed, add a bit of that olive oil back into the pan and slowly pour your egg/potato mixture back into the pan.
Make sure you're constantly moving the mixture so the inside of the omelette can be cooked as well.
When the mixture looks as if it is setting (i.e. enough of the egg has started to set that it is taking a shape), cover the pan and let it cook for a couple minutes on low-med heat.
This is the hard part!
It's time to flip the mixture.
Grab a dinner plate big enough to cover the pan, place your palm down on the plate, lift the pan, and flip upside down. Your egg mixture should now be on the plate.
Put a bit more olive oil into the pan and slide the omelette (uncooked side down) back into the pan.
Cook for a few more minutes.
When both sides are a nice golden brown, you are done!
Bon proveche!
The story behind this recipeI took a spontaneous 7 week trip to Europe, with more than a 3 of those weeks being spent in Spain.
Regardless of the town I ended up in within Spain, there was always an tortilla de patatas waiting for me at my destination.
Of course, I had to learn the recipe in order to take it home and master / modify it!
I learned this recipe through a friend in San Sebastian/Donestia and was able to make it for friends in Paris, this time with tuna!
I found myself learning how to make standard recipes of the places I ended up in, in order to make sure I was taking pieces of these places home with me.
