The Tortilla de Patatas is a very easy spanish recipe, suitable both as a main – if cut into wedges – or as an appetizer (tapas) if cut into cubes. To prepare a good tortilla is extremely important to get quality potatoes: the yellow ones are fragrant, with right texture to be fried. The rustic flavour comes from the onion.
I usually opt for red onions from Calabria (“cipolla rossa di Tropea”, sweet and crunchy) but the golden variety does a good job as well. Rosmarin is a must, don’t skip this evergreen herb if you want to add character and a wild aftertaste to your recipe. Best matching drinks? A fresh lager beer, in my opinion. Best assistant chef? My dog :). Patient and old enough not to jump on my tortilla.
4 medium sized potatoes (700-800 g)
salt and pepper
- Wash and peel the potatoes, then cut them into small pieces.
- Heat the olive oil in a pan and cook the potatoes stirring from time to time.
- When the potatoes are cooked, drain, remove the excess oil and keep aside.
- In a bowl, beat the eggs with salt and pepper then add the potatoes. Mix all the ingredients, adding the rosmarin.
- Warm a couple of tablespoons of olive oil in the frying pan and cook the mixture potatoes/eggs for 5-8 minutes or until golden. Do not stir. Then with the help of a flat plate flip the tortilla of potatoes and cook the other side.
- Serve warm or cold, cut into slices or cubes.