Spanish "Tortilla de Patata"

Spanish "Tortilla de Patata"
 
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This recipe was uploaded
by Mara Tirado

 
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Ingredients

Ingredients
Method
 
  • Potatos
  • Eggs
  • Sea Salt
  • Olive oil
Peel and cut potatoes in pieces of regular size (2 cm approx). The potato must be broken, not perfectly cutted. Fry them in abundant olive oil, very slowly, until they are very soft. Slip the oil and add salt to the potatoes to the pleasure. Beat the eggs with a pinch of salt and introduce in them the potatoes and toss. Let this mixture rest together while a frying pan with a little olive oil is warmed up. When it is very hot, put in there the mixture and cook slower. After minutes and with the help of a plate, turned the tortilla so that it can be cooked both sides. Time can vary based on how cooked you like the egg.

Spanish "Tortilla de Patata"

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This recipe was uploaded by Mara Tirado

 
 
This is a traditional way for the plain "tortilla de patata", but it admits variations. In the north of Spain is habitual to fry a small chopped onion with potatoes. Also can be added chorizo or spanish ham. My father used to fry a small branch of fresh rosemary and one small dryed chilli with potatoes and leave the egg on the inside underdone.

Method


Peel and cut potatoes in pieces of regular size (2 cm approx). The potato must be broken, not perfectly cutted. Fry them in abundant olive oil, very slowly, until they are very soft. Slip the oil and add salt to the potatoes to the pleasure. Beat the eggs with a pinch of salt and introduce in them the potatoes and toss. Let this mixture rest together while a frying pan with a little olive oil is warmed up. When it is very hot, put in there the mixture and cook slower. After minutes and with the help of a plate, turned the tortilla so that it can be cooked both sides. Time can vary based on how cooked you like the egg.
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