Cut Tortilla
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Potato Tortilla
Spain
  -   Tortilla de Patata
Serves:
Effort:
Sched:
DoAhead:  
4  
**
1 hr  
Yes

Potato tortillas are popular everywhere in Spain as a breakfast, snack or picnic item. They may be served warm or at room temperature. If served immediately the center can still be a bit runny, but see it is set all the way through if to be served later. The finished tortilla in the photo weighed 1-1/2 pounds.


1-1/2
5
10
4
1
2
#
oz
oz

t
T
Potatoes (1)
Onion
Oil
Eggs, large
Salt
Olive Oil
  1. Peel POTATOES and cut into squares about 3/8 inch square and 1/8 inch thick See (Note-2).
  2. Dice ONION about 3/8 inch.
  3. Heat Oil over moderate heat. Stir in Potatoes and Onions. Cook turning now and then until done through but not at all browned. Doing this in your tortilla pan is a bit cramped, but doable.
  4. Strain cooked Potato mix in a wire strainer and let cool some, Catch the oil for the next tortilla or for some other use.
  5. Beat EGGS and Salt thoroughly with a fork, then stir into Potato mix thoroughly.
  6. In a 9 inch heavy, well seasoned iron skillet, heat 1-1/2 T Olive Oil quite hot. Pour in the Egg mix. Reduce heat to moderate and cook until the bottom and sides have set fairly well. I cover the pan with a large sauté pan lid to encourage a little setting on the top.
  7. With a wooden spatula, loosen the edges of the tortilla and shake the pan to loosen the bottom.
  8. Cover the pan with a large plate. Invert, dumping the tortilla onto the plate. Caution: it's going to still be quite runny but the set shell should keep it together.
  9. Add another 1/2 T Olive Oil to the pan and slide the tortilla back in, what was the top now the bottom. Continue to cook over moderate heat until the tortilla. is pretty well set. Some say to turn it again twice, cooking briefly on each side. This is to get the edges nice and round, said to be the mark of an expert tortilla cook.
  10. Serve warm or at room temperature.
NOTES:
  1. Potatoes:   White Rose or Red potatoes will work well here. See our Potato Page for details.
  2. Equipment:   This is what you need (see Gallery):
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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