Tortilla de Patatas or Spanish Omelet as it is often called, is a popular tapa or appetizer served in bars and cafes in many Latin American countries. It is often served as a light dinner in Spanish homes. In Spain it is also made into Bocadillos or sandwiches by placing a piece between two slices of baguette. In the Americas, Andalusia, and The Canary Islands it is popularly known as Tortilla de Papas. Papa, like patata, being another word for potato.
Tortilla de Patata consists of an egg omelet, fried potatoes, onion and depending on region, could include red and/or green peppers and garlic. In bars, it is often served with fresh salsa, table cream, lime and cilantro. Get creative and add your own special touches to make it perfect for you.
In the picture above, I sliced the Tortilla de Potatas like a piece of pie, served it with a small dollop of sour cream, garnished it with a sprig of fresh cilantro and a light sprinkling of red chili pepper flakes.
This is a very hearty and satisfying light meal or appetizer/snack. Adding the red chili pepper flakes so enhanced the flavors of the onions and peppers inside and just gave it an extra zing! You could also add chorizo and serve it with a hot sauce such as Tapatillo or Tabasco. For those of you with a sweet tooth who also like it spicy, you could serve it with a side of Mango Peach Salsa. Mmmm! This is making my mouth water just thinking about this delicious creativity! Any way you slice it, serve it, taste it, this is a delightful treat for your tastebuds! Recipe to follow. It's very easy to make, max 10 minutes preparation time. Try it! You won't be disappointed!
Tortilla de Patata
6-7 medium potatoes, peeled
1 whole yellow onion (I used Walla Walla Sweets)
5-6 large eggs
2-3 cups olive oil
Salt to taste
Cut the peeled potatoes in half length wise. With the flat side on the cutting surface, slice the potato in 1/8" thick slices. Separate pieces that stick together. Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture. In a heavy non-stick frying pan, heat the oil on medium high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly so the potatoes do not burn. Leave in the pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove them from the pan with a slotted spoon or spatula. Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture and mix with a large spoon.
Pour 1-2 Tbsp of oil into a small non-stick frying pan (approx. 9-10") and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and "pour" into th pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly "browned." The inside of the mixture should not be completely cooked and the egg will still be runny.
When the mixture has browned on the bottom, it is time to turn it over to cook on the other side. Carefully take the pan to a sink. Place a large dinner plate (12") upside down over the frying pan. With one hand on the frying pan and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet with "fall"onto the plate. Now slide the omelet (still probably a bit runny) into the frying pan and the pan back on the burner. Use your spatula to shape the sides of the omelet. Let it cook for about 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for about 2 minutes.
Carefully slide the tortilla onto a plate! To serve as a main course, slice it into 6-8 pieces like a pie. Serve sliced French bread on the side if desired. If you are serving as an appetizer, slice baguette into pieces about 1/2" thick. Cut the tortilla into 1.5" squares and place a piece on top of each slice of bread if desired.
This is a quick and easy recipe that is loved by adults and kids alike! My kids eat it with ketchup, maybe yours will too! ^_~ The CKC rates this recipe a solid 10 out of a possible 10. Try it and tell me what you think! Share your creativity!