Recipe

Potato Filled Omelet - Tortilla De Patatas Recipe

Add Step-by-Step Photos	Debra47 / All my dishes 2 years, 1 month ago A tortilla de patatas is to Spain what fish and chips is to England. When I lived in Spain many years ago I fell in love with this main course. Despite the fact that making it involves quite a bit of work and preparation the end result is worth the... More Prep:60m Cook:12m Servings:4	Debra47
	omelet tortilla spanish timeconsuming delicious

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Ingredients

3 medium potatoes (about 1 1/2 pounds) peeled and quartered lengthwise

salt

1 1/4 cups extra-virgin olive oil

1 small onion, quartered and thinly sliced

6 large eggs

2 tablespoons chicken stock or broth

Directions

Using a food processor or by hand, slice the potato quarters thinly crosswise.

Heat the olive oil in a large, heavy skillet over medium heat until very hot, about 3 minutes.

A non-stick 8 inch pan is best as it is important that the tortilla not stick as at one point you will have to flip the tortilla.

Reduce the heat to medium-low and add the potatoes in an even layer.

Cook and make sure you stir frequently to prevent the potatoes from sticking and browning too much.

Cook about 7 minutes.

Stir in the onion.

Reduce heat to low and cook until the potatoes are soft, about 15 minutes more.

Using a slotted spoon, transfer the potatoes and onion to a colander set over a bowl.

Let them drain thoroughly.

Set aside the oil.

Season the potatoes lightly with salt.

Place the eggs and chicken stock in a large bowl and beat until well mixed.

Stir in the potato mixture.

Mash and stir the egg mixture with a fork to crush the potatoes a bit.

Let stand for about 10 minutes.

Heat about 5 teaspoons from the reserved oil in a heavy 8 inch skillet over medium heat until it is just beginning to smoke.

Pour the egg mixture into the skillet and flatten the potatoes with a spatula until the top is quite even.

Reduce the heat to medium-low.

While cooking, move and shake the skillet to make sure that the tortilla doesn't stick.

Also while doing this, run a spatula around the outer edge of the tortilla and slide into the middle so some of the egg runs under the tortilla.

Cook in this manner until the top is a little wet but not liquid, 6-8 minutes.

Can't stress enough about making sure that the tortilla doesn't stick so it is important that every so often you run the spatula under the tortilla while it is cooking.

You will need a large rimless plate bigger than the skillet for the next step.

You might also need the assistance of another person in the kitchen for this next part. ( My husband had to help with this part.)

Very carefully top the skillet with a large rimless plate and using oven mitts, quickly invert the tortilla onto the plate.

If the skillet looks a bit dry add more olive oil and carefully slide the tortilla back into the skillet, uncooked side down.

Shake the skillet slightly to make sure that the tortilla is straightened and push in the edges with the spatula.

Reduce heat to very low.

'Cook until a toothpick inserted in the center comes out dry, 3-4 minutes.

Invert the tortilla onto a serving plate and pat the top with a paper towel to get rid of any excess oil.

Cool a little and then cut it into wedges.

Serve warm or at room temperature.

Que aproveche!

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