After last week’s gazpacho recipe, I thought I’d share another one of my favorite dishes I came across when I lived in Barcelona. Tortilla de patatas is a staple in Spanish households and perhaps one of the best-known Spanish dishes.
Locals eat it for breakfast, lunch or dinner and every self-respecting tapas bar has it in its repertoire. It’s incredibly easy to prepare with only 3 main ingredients: potatoes, eggs, and onion.
You can eat it warm or cold, serve alongside some castelvetrano olives or a fresh bagel.
Ingredients
- 5 medium potatoes, peeled and diced
- 1 medium onion, diced
- 5 eggs
- salt and pepper to taste
- 4+2 tablespoons olive oil
Directions
- Mix together diced potatoes and onion in a bowl and season with salt and pepper.
- Heat 4 tablespoons of olive oil in a skillet and add the potato-onion mixture.
- Cook, turning occasionally, over medium heat until potatoes are soft.
- In a large bowl, whisk the eggs with a pinch of salt.
- Add the cooked potato-onion mixture to the eggs, and stir to coat evenly.
- Heat the remaining 2 tablespoons of olive oil and add the egg-coated potatoes to the skillet, spreading them evenly to cover the base of the pan.
- Once the mixture is half set (you can test this by shaking the skillet), cover the skillet with a large plate and flip the tortilla onto it. Then, slide the tortilla back into the pan with the uncooked side facing down.
- Cook until the second half of the mixture sets as well.
- Allow it to cool slightly, then cut into wedges and serve.
*Eggs from Great Valley Poultry, potatoes from Happy Boy Farms, onions from Blue House Farms, optional olives from Home Maid Ravioli, optional bagels from Marla Bakery.
