Whole Tortilla with a Wedge Cut Out
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Potato Tortilla


Spain   -   Tortilla de Patata
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 #
**
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.




1-1/2
5
6
1
ar
2
#
oz

t

T
Potatoes (1)
Onion
Eggs, large  
Salt
Oil, deep fry
Olive Oil ExtV
Prepare Potatoes:   -   (35 min)
  1. Peel POTATOES and cut into squares about 3/8 inch square and 1/8 inch thick -.
  2. In a pan deep enough for deep fry, heat Oil to about 350°F/180°C (see Equipment). Deal the potato slices into the Oil like cards and stir them around with your spider. I do three batches The temperature will drop to about 275°F/135°C, which is fine. We want to cook the potatoes not brown them. When they are cooked, scoop them out with your spider and drain in a wire strainer. Keep warm if you can. Pour drained oil back in with the rest - this oil is still fine to use for other recipes.
Make:   -   (1 hr)
  1. Chop ONION small.
  2. In your Tortilla pan (see Equipment) heat 1/2 T Oil over moderate heat. Stir in Onions and fry stirring until translucent. Set aside to cool some while you work the eggs.
  3. In a wide mixing bowl, beat EGGS and Salt pretty thoroughly.
  4. Stir Onions into the Eggs. Then deal out the Potatoes pushing them down into the Eggs so they are all coated. Stir up well so everything is well distributed.
  5. In your tortilla pan, heat 1 T Olive Oil fairly hot. Pour in the Egg mix and spread it around well. Reduce heat to quite moderate so heat will penetrate well before browning the bottom. Cook until the bottom and sides have set fairly well. If you see a tiny bit of browning at the edges, it is ready,
  6. With a thin spatula, loosen the edges of the tortilla and shake the pan to loosen the bottom.
  7. Here is were you court disaster. Some cover the pan with a large plate and invert, dumping the tortilla onto the plate. I find the plate likely to slip. I get better results firmly holding the plate vertical on the cutting board and setting the pan just touching it. I tilt the plate a little towards the pan, then firmly grasping the handle, I quickly turn the pan up against the plate, then tilt it down so the plate is flat on the cutting board. Any spilled egg can be scooped into the tortilla pan just before sliding the Tortilla in.
  8. 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 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.
  9. Serve warm or at room temperature.
NOTES:

  1. Potatoes:

      White Rose type Potatoes are good here, but Red Potatoes will work. Preferably they should be moderate size. For details see our Potatoes page.

  2. Equipment:

      This is what you need:

  3. Comments:

      Some oleophobes cook the Potatoes in the oven rather than the traditional way, but that produces an inferior Tortilla. If you are only moderately oleophobic, you can dump each batch from the strainer onto paper towels. Yes, quite a bit of oil is involved here, but this recipe is generally eaten in moderate pieces - and the current recommendation is that 20% to 35% of your calories should come from fats. Current recommendation for Extra Virgin Olive Oil is 1 to 2 Tablespoons per day for optimum health benefit.
  4. 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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