Tortilla De Patata Recipe Video
Spanish Tortilla
In Spain, a tortilla is an omelette of potatoes, eggs, salt and olive oil. Sometimes other ingredients such as asparagus, spinach, onions, red or green peppers, tuna, anchovies, artichokes, and mushrooms are also used even cheese.
This is totally different from Mexican tortillas which are a type of flat bread made of corn or flour.
SíTVo - Programa Piloto 0 - Tortilla De Patata - Funny home videos are a click away
SíTVo - Programa Piloto 0 - Tortilla De Patata - Funny home videos are a click away
Summary
Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings8
Interest GroupClassic
Ingredients
2 1/4 pounds potatoes
8 eggs
2 onions (optional)
Salt
Olive oil
Directions
Peel the onions and potatoes.
Cut the onions into about 1/2 inch pieces.
Add plenty of olive oil to a frying pan and let them fry until they turn brown.
Dice the potatoes while the onions are cooking. Season them as desired and add them to the frying pan.
Fry everything together over medium heat, stirring occasionally, until everything turns slightly brown.
Remove the pan from the heat and drain the oil.
Beat 8 eggs in a large bowl, and add the potatoes, onions.
Add a little bit of olive oil in the frying pan and add the mixture.
Cook the egg until it sets up, first on high heat, and then over low heat.
Turn the tortilla over so that it browns on both sides. You can serve hot or cold.
Most Places in Spain serve it cold as a tapa.
Cut the onions into about 1/2 inch pieces.
Add plenty of olive oil to a frying pan and let them fry until they turn brown.
Dice the potatoes while the onions are cooking. Season them as desired and add them to the frying pan.
Fry everything together over medium heat, stirring occasionally, until everything turns slightly brown.
Remove the pan from the heat and drain the oil.
Beat 8 eggs in a large bowl, and add the potatoes, onions.
Add a little bit of olive oil in the frying pan and add the mixture.
Cook the egg until it sets up, first on high heat, and then over low heat.
Turn the tortilla over so that it browns on both sides. You can serve hot or cold.
Most Places in Spain serve it cold as a tapa.
Comments
Comments: 12 |
Add a Comment
shantihhh says :
It is true the hottest, you couldn't eat a recipe with even one!
Read about this fiery chile
http://www.ifood.tv/blog/bhut_joklia_some_like_it_hot
Shanti/Mary-Anne
Posted on: 17 April 2009 - 11:55pm
Gadget Lady says :
yeah yeah have heard of the extra hot flavor of Bhut Joklia pepper - the supposed to be hottest chile in the world.. however couldn try it in any of my recipes.. hope its available in every shop...
Posted on: 17 April 2009 - 11:48pm
shantihhh says :
Kashmiri Mirch can be quite hot, but if not hot enough for you use Bhut Joklia LOL from Assam that will light a fire for sure.
Shanti/Mary-Anne
Posted on: 17 April 2009 - 11:18pm
Gadget Lady says :
using kashmiri chiles.. hmmm wil they bring the required hot and spicy flavor? i guess, they are good for adding the red tint to the gravy and not for makin it hot.. isnt it so?
Posted on: 17 April 2009 - 10:58pm
Prezi says :
Kashmiri chilies have a flavor of their own and the spiciness rendered to the dish is a class apart! Would definitlet go well with this Tortilla De Patata recipe of your Shantihhh :) Well, i feel a lil amount of pepper too can do the magic, what say?
Posted on: 17 April 2009 - 8:23pm
veg foodie says :
Sounds good. I'm a veggie but I can sure prepare them for my non-veggie pals when they come over. I'm glad it has no meat, as I'm really not comfortable handling them :)
Posted on: 17 April 2009 - 10:40am
ifoodiee says :
looks like i came across this dish at the right time!..on sundays we cook egg dishes at home..it sort of a tradition:-)..this Tortilla De Patata recipe looks really good...but i think i will resort to some kind of chile shantihhh..i like them spicy:-)
Posted on: 17 April 2009 - 9:26am
shantihhh says :
I make it spicy usinmg either Espelette or Smoked Hot Paprika! It is great with a nice fresh green salad for a lunch, or as a side with grilled meats such as chicken, beef, lamb or pork-also mixed grill.
"Piment d’Espelette" or the Pepper from Espelette village that is acclaimed in the Basque country has become a cultural and a culinary icon.
I love "Piment d’Espelette" as well as many other chiles from mild to fiery. For me a meal is never complete unless some chile is lurking in at least one dish.
Shanti/Mary-Anne
Posted on: 13 April 2009 - 2:27pm
foodpsychologist says :
The Tortilla de Patata looks irresistible! As it is mentioned that it is a side course, could you please let me know what dish it is best partnered with?
Posted on: 13 April 2009 - 8:55am
lunalovefood says :
the flavor of olive oil and egg already makes me drool! I have tried this once, but used mushroom instead of potatoes together with my own contributions like pepper and cheese..thanks for sharing spanish tortilla recipe shantihh... :)
Posted on: 13 April 2009 - 3:11am
Prezi says :
That is a truely innovative way of making omelets! Initially reading the recipe name I was under the impression it was some sort of flat bread sort, good that you thought it important enough to let us know the difference between the spain and Mexican tortillas. :)All the ingredients you have mentioned up there make this omelet a killer-combination! Well, i would prefer it more spicy though! :) Thanks Shanttihh!
Posted on: 12 April 2009 - 10:59pm
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