Tortilla de Patatas

Spanish food is my jam. Healthy fats, lean meats…fresh veggies. I’m also probably bias because I studied abroad there my junior year of college (Shout-out SMU in Madrid!). This recipe is a classic – you can find it in any Spanish restaurant or home, and it happens to be whole 30 approved which is a bonus for me!

I have to say – and this may surprise you – but I was an incredibly picky eater before going to Spain, I was a lot more shy and reserved before the trip that really changed my life. I went there with a no holds barred perspective, traveled all over the country and to 7 other countries! I learned this phrase there that I’ve really adopted as my mantra –

No pasa nada.

It means no worries [for the rest of your days] or “it’s all good.” So that’s what I did in Spain. Eat rabbit? No pasa nada. Mushrooms? No pasa nada. Get stuck in Italy with no money – that’s another story – No pasa nada.

This followed through with cooking, where my host mom, Maria – though I called her “Mamita” – taught me this recipe. And here I am, cooking it just about monthly and sharing with you, 7 years later! So that said, these measurements aren’t quiet exact…It’s more you go with what feels right. And that’s ok! I mean, it is kinda hard to screw up potatoes…Right?

Tortilla de Patatas

Serves 4 (double the recipe and use a 10″ pan).

  • 4 russett potatoes about the size of your palm
  • 4 eggs
  • 1/4 cup(ish) EVOO
  • 2 tsp sea salt (or to taste)
  • 1/2 tsp onion powder (optional)
  • 7″ frying pan with lid or cover
  • Plate that’s larger than the pan – crucial!

Start by covering the bottom of the pan and then a little more with the olive oil on medium heat. Peel your potatoes (note: they must be russett or Idaho potatoes, the other kinds won’t hold up) and slice then paper thin – Mamita said you should be able to see the light through them – and add to the pan spreadinf evenly and laying them flat.

Once all potatoes are in, stir to coat them in the olive oil in the pan and cover and let steam for about 15 minutes or until cooked. Stir them about every 5 minutes so they look like scalloped potatoes but don’t fry. You’ll know when they are done when they are hard enough to keep their shape but you could eat them (if you can easily mash you’ve gone too far).

Remove the potatoes from the heat and scramble the eggs in a large bowl. Carefully with a slotted spoon (leaving the excess oil in the pan) place the potatoes into the eggs. Return the pan to the burner and crank the heat to high with the remaining oil, making sure there’s not excess pooling in the bottom (dry with paper towel if needed). 

While the pan heats, season the eggs and potato mixture with the salt and onion powder. Stir it all together so the eggs coat all the potatoes.

Return the egg and potato mixture to the pan and spread it out flat like a cake (that’s what tortilla means in Spanish!). Let sear for 3 minutes or until bottom is golden brown. Pro tip: You can lift up the sides and drain off some of the liquid egg into the sides so all parts cook.

Now the fun part! Take your plate, put it over your frying pan – make sure the edges cover! – and flip the tortilla onto the plate! Then carefully and quickly slide it to return to the pan. It should look like this:

Let cook for about 2 more minutes and then slide back onto the used plate (if you intend to eat it all) or a fresh plate and serve immediately.

It’s really good warm or cold, it tastes pretty mild so we like to eat it for breakfast or a 1/2 slice for a pre or post workout to get that protein and carbs in. Keeps for about a week in the fridge!

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