So, in a previous post I mentioned that the partner and I were going to make a tortilla, or Spanish omelette. It took a few weeks to get around to it, but we finally did. And then I went and accidentally deleted the picture. Ay caramba!
Mishap aside, this was a pretty simple and versatile recipe, and I’d recommend it because it works for any meal – breakfast, lunch, or dinner. I’m not sure why breakfast-y food seems the most translatable, why it’s common to have eggs for dinner but not steak for breakfast, for example (especially given that certain breakfast and brunch foods are just as filling and heavy as any dinner food). Anyway, I cobbled the method and ingredients together from a couple different recipes online.
5 egg whites, 3 whole eggs – I did this to make the tortilla healthier and because I’m not a fan of the taste of egg yolks. 5 whole eggs would probably also suffice; you’ll need enough to coat the potatoes.
salt, pepper, red pepper (optional)
yields 5-6 servings
Peel and slice the onion(s) and potatoes and into thin disks; use a mandolin if you have it, otherwise just use a knife and go as thin as you can. Pour a generous amount of oil into a skillet. I didn’t measure this, but you’ll need enough to cover a layer of potatoes.
Heat the oil on med/med-high and drop in potato slices in a single layer. The point is to cook them all the way through, until they break in half with a spatula or wooden spoon. You could probably cook them until lightly browned, though most recipes I came across said to only cook them until tender. Use a slotted spatula to remove potatoes from the oil, and let them rest on a paper towel to get rid of excess oil. Drop in batches of potatoes and the onions until all are cooked. In the meantime, crack and whisk your eggs in a large bowl and season to taste. We used salt, pepper, and red pepper flakes. You could probably also add hot sauce at this point if you want more kick. Add the potatoes/onions to the eggs and mix. Once everything’s coated, pour out most of the oil in your skillet, leaving just enough to coat the pan. Pour in the eggs, potato, and onion, and turn the heat down to medium. Cook for a few minutes, until the egg mixture browns and you can ease the edges away from the pan.
Now comes the slightly tricky part. Use a spatula to loosen as much of the tortilla from the pan as possible, and then put a dinner plate on top of the skillet. Make sure it’s big enough to cover the entire skillet. Then flip the skillet over so that the tortilla slides out onto the plate. Replace the skillet on the stove and slide the tortilla back into the skillet, so that the other side of the eggs can cook. This sounds complicated but it’s not, as long as you let the eggs solidify enough before you flip. You may loose a few potatoes during the process, but food-casualties should be minor. Once this side of the eggs have cooked, you’re ready to go! Slice it like a pie or quiche and eat it morning, noon, or night. 🙂
This was an inexpensive and versatile dish and, as my partner said, it “tastes like childhood.” Even if your mom didn’t make tortillas de patata when you were growing up, we’ve all had eggs and potatoes.