My second egg recipe is a variation of the omelet, tortilla de patata. It’s a traditional dish from Spain where it’s served in tapas bars. I’m making it for lunch for me and my mom, with leftovers as a snack for Ken or Kurt. Thinly sliced potatoes and onions are first fried in olive oil, then mixed with beaten eggs and thrown back into the pan to cook the eggs. The tricky part of this dish is the fact that you have to flip the tortilla to cook both sides. I use a non-stick pan.
Tortilla de Patata
- 1 onion, thinly sliced
- 3 or 4 potatoes (roughly 1 lb) peeled and thinly sliced
- 6 extra large eggs
- 2 TB milk
- salt and pepper to taste
- olive oil for frying
Here’s how I made it:
Slice the onion and potatoes and season with salt and pepper.
Generously coat the bottom of a non-stick pan with olive oil and heat over medium high heat.
Add the sliced potatoes and onions, andfry them til the potatoes are tender and brown; you may have to adjust the heat, depending on small/thin your potatoes pieces are. I usually cover the potatoes for a few minutes to cook/steam, then remove the lid to let them brown.
When the potatoes are cooked and brown, remove the mixture into a colander to drain. Pour out any excess oil in the pan.
Beat the eggs with the milk in mixing bowl and add the potatoes and onions.
Pour more olive oil into the non-stick pan to fry tortilla. When the pan is hot, add the egg/potato mixture and cook until the eggs are set. (I helped mine along by lifting up the edges and letting the eggs run onto the bottom– I was hungry)!
Off-heat, take a heat-proof plate and place a plate over the pan (it’s better if the plate is big enough to cover the pan).
Flip the pan over; the tortilla should slip out easily.
Slide the tortilla back into the pan to cook the other side.
Remove tortilla to a serving platter, let cool briefly, then slice into wedges. I ate mine with a piece of homemade sandwich bread; my mom had hers with ketchup, which is how she ate it for breakfast in the Philippines.