Have you heard about tapas? Tapas are tasty appetizers and an integral part of Spanish (food) culture. They range from the classic, simpler snack to the more sophisticated variety and are traditionally served in bars and restaurant with your drinks. The name, tapa, means “cover” or “lid” and refers to the practice of covering the beverage with a little plate of food to prevent dirt from getting into the glass. These days, you can order tapas separately and make full meal out of them.

Today I thought I would share with you a recipe for the most famous and traditional type of tapa – the tortilla de patatas, or Spanish omelet.

(For the version that uses spinach, click here.)

Ingredients

  • 4-5 potatoes (≈ 300-350 g)
  • 6 eggs
  • 500 ml of (sunflower) oil
  • salt, pepper

How to Make It

  • Peel and wash the potatoes. Cut them into thin and even slices (~ 5 mm)
  • Take a pan (or pot) and heat up the oil.
  • Once the oil is hot, add some of the potato slices and cook them – yes, you want to cook the slices in the oil, not fry them.
  • When the potato slices are done, take them out of the pan with the help of a skimmer and put them on a plate lined with kitchen paper to take off any excess oil. Repeat until you have cooked all your potato slices.
  • In a bowl, whisk the 6 eggs until they are fluffy. Whisk in 2 teaspoons of salt and 1 teaspoon of pepper.
  • Add the potato slices and stir everything. You may want to squish the slices a bit with the fork so that they mix better with the egg. Make sure that the slices are not too hot or else the egg batter will already get cooked.
  • Heat up a spoonful of oil in a pan. Pour in the tortilla batter and reduce the heat to a simmer. You want the batter to set slowly and avoid frying the underside of the tortilla while the mass has not thickened yet.
  • After a few minutes, the tortilla should have set, and it is time to flip it around. Take a plate slightly bigger than the pan, a pair of oven mitts, and cover the pan with the plate. Keep one hand on the plate and quickly flip the pan by 180° so that the plate is at the bottom and the pan on top.
  • Carefully slide the tortilla with the uncooked side back into the pan and let that side set as well.
  • You can serve it warm or cold.

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