Tortilla de Patatas
This is a one pan, simple recipe that can be easily shared and transform your brunch to the next level. The traditional recipe for this “Spanish omelet” calls for a simple combination potatoes, eggs and onion - though prosciutto or bacon can also be added to make a well rounded meal!
INGREDIENTS
½ Cup Olive Oil
5 Medium Sized Potatoes (Yukon works well)
1 White or Yellow Onion
8 Eggs
Sea Salt
Cracked Pepper
1 Tbsp Parsley
THE FILLING
Peel the potatoes, and slice into uniform, thin, ½ inch slices. Place sliced potatoes in a nonstick pan with ½ cup olive oil, and cook until crispy and golden. The potatoes should be almost completely covered by the oil. Sprinkle with 1 Tsp salt. When potatoes have reached the desired texture (approx. 12 minutes), add in onions and continue to cook until they are translucent. Drain excess oil from pan.
In a separate bowl, whisk together 8 eggs with salt and pepper. Pour this mixture on top of potatoes and onions, and gently stir until the eggs are firm, but not completely cooked. Turn the heat down to low.
THE FLIP
Use a rubber spatula to loosen the edges of the omelet in your pan in preparation of the flip. The edges should be firm, and the top of the mixture should still be slightly uncooked.
Take a flat plate that is bigger than the pan, and place on top of the pan, face down. Use one hand to stabilize the plate, and your other hand on the handle of the pan. Your goal is to flip the omelet on to the plate (cooked side facing up), and gently slide back into the pan (uncooked side facing down) so you can now cook the other side of the omelet. Continue to cook on medium heat for 2-3 more minutes until eggs are completely cooked.
Allow the omelet to cool for a few minutes, and slide back on to the plate to serve. Garnish with additional parsley and cut into cake-slice like pieces. The dish can be served hot or cold!
