Tortilla de Patatas - Spanish Tortillas
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Tortilla de Patatas - Spanish Tortillas
Recipe by Miguel Guadix
Ingredients
800g potatoes, peeled and sliced 0.5 cm
6 eggs 3 cups oil
Sea salt
Method
Wash the potatoes until the water runs clear to remove the starch.
In a large bowl, beat the eggs until frothy and set aside.
In a 20 cm non-stick frying pan, heat the oil over medium heat. Add the potatoes and gently fry until they release water; the oil will stop bubbling when they are cooked. Softened will work too.
Remove the potatoes from the heat and add them directly to the egg mixture. Whisk to break down the potatoes, ensuring the egg is emulsified with the potato. Don't overdo it; just avoid making a purée. Leave it on the side for 15 minutes.
Add a couple of tablespoons of oil back into the pan and place it over medium heat. Pour in the egg mixture. Gently cook the tortilla, stirring and shaking it the entire time it cooks. You want to set the outside but keep the centre slightly custardy and soft. Once the tortilla is cooked halfway, and the underside is golden, use a plate to help flip the tortilla and repeat the process on the other side.
Once the tortilla is cooked, transfer it onto a plate and cut it into portions like a cake. Serve it with a garden salad, toasted bread, and some garlic aioli.
