La Tortilla de Patatas

I ate my first tortilla de patatas in Madrid at 16 and was forever changed. Such a simple, filling dish that transcended its humble ingredients to become not only beautiful, but incredibly delicious. Much as the debate rages on on this board and among Chicagoans as to who has the best Italian Beef, Spaniards are undoubtedly going to differ and argue passionately about whose mother or which bar makes the best and whether or not there should be onion included. It wasn't until two years after trying my first that I learned to make them, generously taught by the mother of a good friend with whom I was staying, in Villareal, an hour north of Valencia. Upon returning to home to Kentucky I was able to impress some friends with the beautiful dish and wow them with the flip of the tortilla while preparing. They also raved about the taste. Who doesn't like potatoes and eggs? But I was always disappointed, happier to watch their enjoyment than to actually eat much myself. I couldn't place it, were the eggs different? Certainly the ones my host used were fresher. Was it the potatoes? They didn't appear much different to my russets. Had she added onion? Certainly not. This conundrum lasted 10 years of constant tweaking until, finally, I hit the mark. I was consistently making the same delicious tortilla. Encouraged by my colleagues, I taught students in my Spanish classes to make them, borrowing a hot plate from the Home Economics teacher. As I was hopeful they would try it at home, I typed up the recipe in (what was to me) great detail. I am including it here for those of you who have returned from Spain excited to make a dish you were sure would succeed, only to be disappointed, even if your friends were not. The use of an Oxo V-Slicer (or mandolin) has made life much easier, as has frying potatoes first in a 12 inch skillet, then the actual tortilla in a 10 inch skillet. If anyone decides to make one, let me know how it turns out or fire away with any concerns!

Thomas D.

La Tortilla de Patatas de Tomás
Ingredients:
4 large russet baking potatoes
½ yellow or white onion (not sweet)
½ cup olive oil
5 large eggs
Kosher Salt
Preparation:
1. Peel potatoes and cut into 1/8 slices. Slice onion thinly
2. Heat oil in 12 inch skillet over medium to medium low heat. (4 out of 10 on my electric stove.)
3. When a potato slice will bubble gently in the oil add potatoes one layer at a time. Sprinkle each layer generously with kosher salt. When all potatoes have been added, toss to coat all with oil. Continue to flip and stir for several minutes, then add onions. Continue stirring and flipping potatoes and onions until potatoes are tender, usually about 15-20 minutes. While cooking, continue to add salt as necessary.
4. While potatoes are cooking, beat eggs and a dash of salt in a large mixing bowl until well beaten.
5. When potatoes and onions are tender, drain, reserving oil.
6. Place potatoes and onions in mixing bowl with beaten eggs, submerging potatoes in eggs. Let rest 10-15 minutes.
7. Heat a 10 inch NON-STICK skillet over medium to medium low heat (4) for three minutes or so with two tablespoons of reserved oil.
8. Spread potato egg mixture evenly in skillet and cook, shaking pan occasionally, for five minutes.
9. Place a plate large enough to cover the skillet over said cooking device. Grab skillet handle with one hand while placing other hand firmly on plate. Quickly invert pan, flipping tortilla.
10. Place skillet back and add tablespoon of reserved oil. Slide uncooked side of tortilla back in pan. Use a spatula to even out the sides. Cook for four minutes.
11. Using same process as step 9, flip tortilla again. Repeat step until you get the best looking side of tortilla facing up.

Sounds good. Would you consider it heretical to put the pan under the broiler for the second side rather than flipping?

lougord99 wrote:Sounds good. Would you consider it heretical to put the pan under the broiler for the second side rather than flipping?

For my own, yes; however, not for anyone who might have difficulty with a heavier pan, etc.

Nice post, I make these all the time but typically wing it on the potato/egg ratio and often include the addition of non-canonical but worth it smoked pimenton.

Hi,

I made this last night for dinner. Mine was a slightly darker version than yours. I liked the side cooked first better than the side cooked second.

I have a small suggestion to your instructions: when it came time to flip it, I contemplated using a dinner dish. It fit just a bit over the edge of the pan with no margin for error. Instead, I used the 12-inch pan, which was already dirty, to flip the potato-egg mixture onto and redeposit to the 10-inch pan.

Now if I had nerves of steel, I would have attempted to flip the 10-inch tortilla within the pan. I have seen Julia Child do this and miss a little bit. I have seen Jacque Pepin do it cleanly. I used a nonstick pan with enough oil the tortilla was moving around easily. I just had to be willing to clean up after any mishap, which I wasn't.

When you serve this, what else do you have with it?

Thanks for the clear instructions.

Regards,

Love this dish - best version I tried in Madrid had some undercooked egg, on purpose. That's my new gold standard.

Cathy2 wrote:Hi,


When you serve this, what else do you have with it?

In the summer I like it with gazpacho, a salad, and some grilled meat. In winter I will eat it with just about anything. Often, for a crowd, I serve it as a tapa.