Simple & Delicious Potato Omelet (Tortilla de Patatas)
Impressive Spanish Home Cooking: Easy Potato Omelet (Tortilla de Patatas) Recipe
This is a beloved Spanish home-style dish, ‘Tortilla de Patatas,’ reminiscent of the delicious meals made by a kind grandmother during exchange student days in Spain. While many recipes are available online, this one stands out for its practicality and ease of preparation. Although it might seem like it takes time, much of that is passive cooking time in the microwave or on the stovetop, making it surprisingly simple for beginners.
Main Ingredients- 1 medium potato
- 3 fresh eggs
- Salt, to taste
- Olive oil, generously
Cooking Instructions
Step 1
Thoroughly wash the potato. You can either slice it thinly or cut it into small cubes, about 0.5 cm. Slicing thinly will help reduce the cooking time.
Step 2
Place the sliced potato in a bowl and season with salt to your preference. Gently toss to ensure the salt is evenly distributed.
Step 3
Pour a generous amount of olive oil over the potatoes. Extra virgin olive oil adds a lovely aroma, but regular olive oil works perfectly fine too. You can also use a small amount of extra virgin for flavor if you prefer. The key is to use enough olive oil so the potatoes are almost submerged, allowing them to cook as if they are being gently fried.
Step 4
Transfer the oiled potatoes to a microwave-safe dish and microwave for 5 minutes. This step begins the cooking process for the potatoes.
Step 5
While the potatoes are microwaving, crack the 3 eggs into a separate bowl. Add a pinch of salt for seasoning, and optionally, a dash of black pepper for extra flavor. Whisk the eggs well with a fork or whisk until they are thoroughly combined.
Step 6
Take the potatoes out of the microwave and check for doneness. They should be tender enough to be easily pierced with a fork or crumble apart. If they are still firm, stir them around and microwave for an additional 2-3 minutes.
Step 7
Once the potatoes are cooked, mash them in the bowl using a fork or spoon. Aim for a chunky texture rather than a smooth puree, so some potato pieces remain. It’s important to let the mashed potatoes cool down slightly so that the eggs don’t cook immediately upon contact.
Step 8
Pour the whisked egg mixture over the slightly cooled mashed potatoes and gently mix them together. Taste and adjust the final seasoning with salt if needed. Since both the potatoes and eggs have already been seasoned, add salt incrementally.
Step 9
Pour the potato and egg mixture into a preheated frying pan and spread it evenly. Since you used plenty of olive oil to cook the potatoes, there’s no need to add extra oil to the pan. Cook over medium heat. Avoid high heat, as it can burn the bottom while leaving the top undercooked.
Step 10
Once the bottom layer of the omelet has set and the edges are firming up, reduce the heat to low. Continue to cook gently until the center is almost set. You’ll know it’s ready for the next step when lifting the edge shows no runny egg.
Step 11
Traditionally, a large plate or another pan is used to invert the tortilla, then slid back into the original pan. However, if you’re hesitant, a simpler method is to cover the pan with a lid and let the top cook through for about 5 minutes. This is a safer and easier approach.
Step 12
The tortilla is delicious even when slightly undercooked! Some people, including myself, prefer it slightly moist and soft in the center, where it almost melts in your mouth, rather than thoroughly cooked and firm. Feel free to adjust the cooking time to your liking!
