Tortilla de Patatas (also called "tortilla de papas" or "tortilla española") is a super traditional dish from Spain and a signature dish of Spanish cuisine. Eaten across the country, for any meal of the day, it doesn't get much better than this simple tapa of eggs, potatoes, onion and olive oil.
In the restaurant we do a fancy modern version with confit onion, aioli, chili and olive oil caviar, but you don't need all that to enjoy a slice of Spain in your own home! All you need is a few ingredients that you may even already have in the kitchen and a tried and true recipe from Chef Ramon!
AT-HOME TORTILLA DE PATATAS RECIPE
4 free-run eggs (Chef Ramon uses Conestoga Farms eggs)
2 large yukon gold potatoes
2 small onions
2 cups + 2 tbsp + 2tbsp olive oil
Thinly slice your onions and put them in a small frying pan with salt and 2 tbsp of olive oil. Start cooking them on low heat.
While your onions are slowing cooking, half and thinly slice your potatoes (approx. 3 mm thin). Once sliced, rinse potatoes in cold water and dry them with an absorbent teatowel.
By now, the onions should be getting soft. Stir occasionally and keep them cooking.
Separately, heat 2 cups of olive oil over medium heat in a sauté pan. Once hot, add potatoes and cook on medium heat until the potatoes are soft (approx. 8 minutes). Once the potatoes are soft, bring the heat up to medium-high and cook potatoes until crispy (approx. 4 minutes).
Meanwhile, crack your eggs into a bowl, season with salt and beat them.
At this point, your onions should be starting to caramelize.
Once your potatoes are crispy, remove them from the oil into a strainer (with something to catch excess oil underneath) using a spider or a slotted spoon.
Add the potatoes into the eggs, stirring until well combined.
Once your onions are caramelized, strain them through the strainer you used for the potatoes to remove any excess oil.
Add the onions into the egg and potato mix.
In a medium non-stick frying pan, heat 2 tbsp of olive oil over medium heat. Once the oil is hot, add egg mixture and cook with movement, lifting at the edges and tilting frying pan to let uncooked egg run underneath until bottom and edges of the tortilla are set but the center is still wet (approx. 3 minutes).
Set a large plate on top of the frying pan. Swiftly invert tortilla onto the plate, then slide back into the frying pan, cooked side up. Cook until center is just set, about 2 minutes longer.
Cut into wedges and enjoy!