Tortilla de Patatas (Spanish Potato Omelette)
Photo: Wikimedia Commons, CC BY-SA 2.5
Tortilla de patatas is a Spanish potato omelette built from just potatoes, eggs, olive oil and salt. Its character comes from how you fry the potatoes: take them lightly golden and crisp for a juicy centre, or cook them slowly until soft for a thick, dense wedge. Letting the fried potatoes soak in beaten egg for ten minutes binds everything together. It travels well and tastes good hot or cold.
Instructions
Peel the potatoes and cut them into small cubes or thin round slices. Sprinkle them with salt and let the excess water drain off while you heat the oil in a large frying pan to around 350°F (177°C).
Fry the potatoes until they are only slightly golden. Browner, crisper potatoes give a juicier omelette, while a drier and thicker tortilla comes from lowering the heat and cooking them gently until tender and soft.
Lift the potatoes out of the oil and drain them well. Beat the eggs with salt to taste, stir in the potatoes, and let the mixture sit for 10 minutes so the potatoes soak up the egg.
Heat 1 tablespoon of the olive oil in a frying pan until it is smoking hot, then add the potato and egg mixture. A smaller pan gives a thicker, rounder omelette, and you should shake the pan now and then so nothing sticks or burns.
After a few minutes, put a flat lid or a large dish over the pan and turn the omelette over onto it, then slide it back in. Cook until the second side is golden.
Serve the tortilla hot or cold, with a salad alongside.
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