Tortilla de Patatas - Classic Spanish Potato and Onion Tortilla
A Tortilla de Patatas is the epitome of Spanish home cooking and an absolute classic that you definitely have to try yourself. As a little foodie, I love this dish especially because it uses only a few high-quality, fresh ingredients and yet tastes incredibly filling and aromatic. The combination of tenderly fried potatoes, sweet onions, and creamy, set eggs transforms into a golden masterpiece in the pan. Whether as a hearty lunch, a delicious snack, or served cold in small pieces – a homemade tortilla is always a highlight. The best part? It's incredibly easy to prepare as long as you take your time gently cooking the potatoes in the olive oil. I'll show you how to conjure up a perfectly fluffy, successful tortilla without any pre-made products, taking you straight to a sunny tapas bar in Madrid. Grab your pan, let's purr in the kitchen together, and prepare this Spanish original fresh!
Ingredients
Preparation
Peel the potatoes (2), halve them lengthwise and cut into very thin slices, while the onion (1) is finely diced.
Heat the olive oil (100 ml) in a medium-sized pan over medium heat and gently cook the potato slices until they are soft but not crispy.
Add the diced onion (1) to the pan with the potatoes and sauté until translucent and sweet, then drain everything through a sieve to collect the excess olive oil.
In a large bowl, whisk the eggs (3) with the sea salt (1 tsp), fold in the drained potato-onion mixture, and let it sit for about 5 minutes for the flavors to meld.
Pour some of the collected olive oil (100 ml) back into the pan, add the egg-potato mixture, and let it set over low heat.
Once the bottom is golden brown, carefully turn the tortilla using a plate, slide it back into the pan, and finish cooking the second side until golden brown – meow, a true treat!
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