Tortilla de Patatas (Potato Omelet)2015-07-09
- Yield : 4
- Servings : 4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 40m
An amazing dish that I discovered in Granada Spain.
Never would have thought of putting potato’s in an omelet but this has changed my mind completely.
- 300 ml Olive Oil
- 2 cups (8 ounces, 224 g) Potatoes, peeled, chopped into thin slices
- 1 teaspoon (5 g) Sea Salt / To Taste
- 1 medium sized onion thinly sliced
- 4 Eggs, lightly beaten
- Optional - Ham chopped into small pieces
Heat olive oil over medium heat, until a piece of potato dropped in the oil jumps, 275◦F (135◦C). Add potatoes to hot oil and cook until lightly browned and crispy around edges, 10 minutes. Remove from heat, strain potatoes from oil, and reserve oil. Season potatoes with half the salt and set aside.
Reheat oil and add onions; cook over medium heat until golden brown, 8 minutes. Strain onions, set aside, and reserve oil. Combine egg, potatoes, and onions. Add reserved oil to a 6-inch (15 cm) saute pan over medium heat.
Heat oil until it just begins to smoke, add egg mixture. Shake pan 10 to 15 seconds, then cook 30 seconds without moving pan. Lower heat and cook 2 to 3 minutes until a crust has formed. Flip tortilla when edges are cooked but the center is not completely set. Place a plate on top of the pan and gently flip tortilla onto the plate. Slide tortilla back into pan and continue cooking over low heat for 1 minute longer. Pan may need additional oil before returning tortilla. Serve hot, at room temperature, or cold.If you like this recipe please give us feedback by clicking the like or share buttons below. Thanks.
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