STORY, RECIPE AND FEATURES OF THE TORTILLA DE PATATAS

​​​​It’s impossible to talk about Spain without thinking about its gastronomy, and obviously about one of its most famous plates: the tortilla de patatas, an omelet with potatoes, onions and sometimes more ingredients. Whether you tasted it in Spain and loved it, or you never tasted it but you cannot keep waiting because you want to eat it, we reveal you a few secrets about the recipe today! And if you want to taste many more kinds of tortilla de patatas in its origins country, let’s book Renfe-SNCF in Cooperation train tickets!


To know a little bit more about the tortilla’s story… 

The tortilla de patatas was born in the XIXth century. It was then a plate mainly prepared by poor people, who could not buy many eggs and vegetables, very expensive in the town, so they added potatoes to their omelet in order to make a more substantial and affordable food. By the way, it’s then the first usage of this tuber, arrived from Latin America in the XVIth century. Ever since, the tortilla de patatas became, not only a symbol of the spanish gastronomy, but a symbol of the spnish way of life because it’s a plate prepared to be shared! 




How to prepare a tortilla de patatas? 

To make it you need: 
- 6 eggs
- 4 potatoes 
- 1 onion 
- olive oil
​- salt

First, peel the four potatoes 
Then cut it in slivers 
Heat up the oil in a frying pan. The oil has to cover the bottom of the frying pan.
Put there the potatoes slivers and let it brown. Move it regularly so all the slivers can be cooked. 
During that time, cut an onion in fine slivers.
When the potatoes are almost cooked, add the onions and move it so all can be cooked in the oil. 
In a salad bowl, put six eggs and mix it with two or three pinches of salt. 
When the potatoes and onions are cooked, add it to the eggs in the salad bowl.
And put the whole content in the frying pan. 
Let it cooking slowly. Be careful, the tortilla should not stick to the edges
When the tortilla is cooked underneath, put a plate on the frying pan. Be careful! This is the mos perilous moment of the recipe! In a fast and precise movement, turn over the frying pan so the tortilla is now well flat in the plate 
After that, make the tortilla slide in the frying pan to cook the other part. 
Be careful, a good tortilla de patatas has to be runny, not too dry, so you have to cook it, but not too much… 

 

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Warm or cold, served in small cubes or in portions as a tapa with a glass of beer or wine, or served as a plate with salad, the tortilla de patatas is always a deliciousness!

The only thing you have to do now is enjoying it, with your friends and/or your family, it’s even better! 


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