Tortilla de Patatas

This recipe has a bit of backstory. I learned it from Elsy, the housekeeper I lived with in Spain, who made it for me every week. I wrote the whole story up for my food blogging course back in undergrad, you can read it here: Tortilla De Patatas - The Humble Spanish Staple.

Tortilla de Patatas Recipe

Servings: 8 slices

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients

• 2 large russet potatoes
• 6 medium eggs
• Extra virgin olive oil
• Salt

Instructions

1. Peel the potatoes (2 large) and slice them into thin rounds, about 4mm thick.
2. Beat the eggs (6 medium) thoroughly in a bowl until they're a bit bubbly.
3. Heat olive oil (about 3cm deep in the pan).
4. Fry the potatoes until soft and slightly browning at the edge, cutting them up with a spatula as they cook.
5. Add salt (a pinch) to the beaten eggs and mix.
6. Once the potatoes are cooked, transfer them into the egg mixture.
7. Drain the oil through a strainer from the pan into a jar to reuse for frying two to three more times.
8. Pour the egg and potato mixture back into the empty pan.
9. Cook on medium heat for about 2 minutes.
10. Flip the tortilla using a plate, then cook the other side until done.
11. Slice into pieces. Enjoy alone or inside a baguette to make a Bocadillo de Tortilla.