Tortilla de patatas

The tortilla de patatas is a classic Spanish dish, but I’ll give you a version with an Italian twist. Here are the ingredients and the procedure:

Ingredients

• 600 g of potatoes
• 1 large white onion (optional for the Italian touch you could use red onion from Tropea)
• 6 large eggs
• Extra virgin olive oil (more traditional in Italy compared to seed oil)
• Salt
• Black pepper (Italian addition for a bit of spice)

Preparation

1. Peel the potatoes and cut them into thin slices. If choosing to use the onion, slice it finely.
2. Heat plenty of extra virgin olive oil in a large pan and fry the potatoes (and the onion if used) until they are tender but not colored, about 15-20 minutes.
3. In the meantime, beat the eggs in a large bowl, season with salt, and add a pinch of black pepper.
4. Once the potatoes and onion are ready, drain them from the oil and add them to the beaten eggs. Mix gently to avoid breaking the potatoes.
5. Remove the excess oil from the pan and pour in the mixture of eggs and potatoes. Cook over medium-low heat. While cooking, gently detach the edges with a spatula.
6. When the bottom has browned and the top starts to set, flip the tortilla. To do this, you can use a flat plate to invert the tortilla and then gently slide it back into the pan.
7. Cook the other side until it is browned and cooked to the desired doneness. Some prefer the tortilla to be more moist inside, others more cooked.

Curiosity

The tortilla de patatas, also known as “tortilla española,” is considered one of the national dishes of Spain. There are numerous variants, some even include chorizo, peppers, or other ingredients. The key to a good tortilla is the texture: it should be soft and slightly moist in the center. In Italy, we might compare it to an omelette enriched with potatoes.

I’ve given you a version with small Italian adjustments, but if you wish to keep the recipe more traditional Spanish, just omit the black pepper and use white onion. Bon appétit!