TAPAS Blasta Books Spanish Omelette recipe
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Tortilla de Patatas – Spanish Omelette Recipe from Blasta Books No.6: Tapas

Tortilla is a staple throughout Spain. This is the traditional tortilla de patatas (Spanish omelette recipe with potatoes). In Spain, debate rages among family and friends: with or without onion? Dry or gooey? (We love it with onion and just the perfect level of gooiness.)

It’s such a versatile dish too. You can add all sorts of flavours to your tortilla should you wish – spinach, artichokes, the list goes on. It’s also lovely served with allioli and is best served at room temperature, not straight from the fridge, for optimum flavour.

Blasta Books #6: Tapas by Anna Cabrera and Vanessa Murphy (€15) is published by Blasta Books (blastabooks.com)


Serves 2–4

Ingredients:

  • 4 Maris Piper (or waxy) potatoes, peeled and cut into chunks (3cm max)
  • Fine sea salt
  • Olive or sunflower oil
  • 1 medium white onion, chopped or sliced, depending on your preference (we love it sliced)
  • 5 large eggs, beaten

To serve (optional):
Allioli

Method:

  1. Rinse the potato chunks in cold water. Drain and pat dry, then season with salt.
  2. Heat the oil in a large frying pan over a low heat (roughly 6cm deep to cover the potatoes). Add the potatoes first, then add the onion straight after and cook until soft, not crispy – usually about 15 minutes. 
  3. Using a slotted spoon to drain off any excess oil, transfer the potatoes and onion into a large bowl and season with salt. Stir in the beaten eggs along with another pinch of salt.
  4. Lightly coat the base and sides of a deep, 21cm diameter frying pan in oil, then put the pan over a medium heat. Have a plate that’s the same size as your pan handy too.
  5. Pour the egg, potato and onion mixture into the heated pan. Cook on a high heat for 30 seconds if you like it gooey or 1–2 minutes for a firmer tortilla, until you see the sides of the tortilla pulling away from the edges of the pan. Put the plate on top of the pan and carefully flip the tortilla onto the plate, then slide it back into the pan so that the side that was on the bottom of the pan is now on top. 
  6. Repeat one more time if you prefer a gooey finish or four times for a firmer tortilla, cooking each side for 15–20 seconds. How long you cook the tortilla for depends on how dry or gooey you like the centre to be – check by pressing the middle of the tortilla.
  7. When you’re happy, slide the tortilla onto a plate. When ready to devour, cut into wedges and serve with allioli (if using).

TAPAS Blasta Books Spanish Omelette recipe
Spanish Omelette recipe

Tortilla de Patatas – Spanish Omelette Recipe from Blasta Books No.6: Tapas

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