Hey Chile-Heads! Today, I share with you a fond memory of my good friend from Spain and the traditional Spanish recipe she taught me: Tortilla de Patatas or Spanish Tortilla. Unlike the New Mexican or Mexican tortillas, this Spanish Tortilla is made out of eggs and potatoes. This tortilla is packed with flavor and simple to prepare! Amaze your friends and family by making this for your next brunch, or cook it for yourself as a meal prep for the week. You're gonna love this recipe!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican and Mexican cuisine, and even to visit more New Mexican restaurants here in Albuquerque. If you have any New Mexican/Mexican dishes you would like to see me cook on this channel, or any NM restaurants you'd like to see me visit, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Tortilla de Patatas - Spanish Tortilla
Ingredients:
2 medium to large red potatoes, diced
½ of a small onion, diced
½ cup good quality olive oil, split in half
½ tsp salt
⅛ tsp black pepper
⅛ tsp garlic powder
4 cage free organic eggs
¼ cup water
¼ cup chopped green chile
Directions:
Peel 2 medium to large red potatoes and cut into ¼ inch dice. Chop ½ of a small onion into a small dice. Add half of the olive oil to a medium non-stick saucepan. Once the oil is hot add the potatoes to the pan along with a pinch of salt, black pepper, and garlic powder. Stir to combine and cook until potatoes are slightly browned. Now add diced onion and cook for about 5 minutes. You don’t need to cook the potatoes completely because they will continue to cook in the tortilla.
While the potatoes are cooking, add the four eggs to a bowl and whisk to break up the yolks. Then add ¼ cup water and mix until slightly foamy and fluffy. Next, add ½ tsp salt and ⅛ tsp black pepper. Mix and set aside.
After the potatoes and onion have cooked for 5 minutes, set them aside to cool down before adding to the eggs. If you add them in before they cool down, it will start to cook the eggs.
Now add the other half of the olive oil to the same saucepan. Once it’s heated up, add the potatoes and onions, the egg mixture, and ¼ cup of chopped green chile. Let the eggs cook for about a minute before going into the middle of the pan and separating in small strips. This will allow the egg mixture to cook in the middle so that when we flip it, it will be less runny. After about 7-10 minutes, you should be ready to flip. I like to go around the edges and make sure that the tortilla is not stuck to the pan.
Place a plate on top of the pan and flip it over so the tortilla is on the plate. Lift the pan and slide the tortilla back onto the pan cooked side up. Continue cooking for about 5 minutes. You can look at the underside to see if it has turned a light brown color.
Slide the tortilla onto a plate and let it cool slightly before cutting into wedges, similar to a pie. Enjoy!
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Music From this Video:
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