Spanish cuisine

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Tortilla de Patatas – Spanish Omelette

Name: Tortilla de Patatas – Spanish Omelette
Prep time: 30 min
Cook time: 2 hr
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: Blanch tomatoes; 6 large Large tomatoes; 1 qt. Boiling water; Brava sauce; 2 tbsp. Olive oil; 2 cloves Garlic; 23 whole Red onion, fine diced; 1 tbsp. Spicy paprika; 1 tbsp. Sweet paprika; 2 ea. Ñora peppers - soaked in 50 ml water and blended; 50 ml. Water; 1/2 cup Tomato paste; 1/2 tsp. Spicy pepper/chili; 1 kg Tomatoes - mix of fresh and canned; 2 tsp. Pepper; 2 tsp. Salt; 2 tbsp. Worcestershire sauce; Blanch The Garlic; 3 cloves Garlic; 2 cup Boiling water; For Aioli Sauce; 2 large Yolks; 1 ea. Whole eggs; 1 pinch Salt; 1/2 cup Lemon juice; 100 ml Vegetable oil; 200 ml Olive oil; Tortilla Mix; 10 large Eggs; 2 tbsp. Parsley

One of the best known and universally liked Spanish dishes, Tortilla de Patatas is a simple potato recipe dish that can be enjoyed hot or cold, as a starter, main dish or as tapas at a picnic. It’s made out of a base of sliced potatoes and chopped onions fried in olive oil, then mixed with beaten egg and cooked to form a solid omelet

Chef Gianni Vietina & Federico Fernandez

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 30 min

COOKING TIME: 2 hr

TOTAL TIME: 2 hr 30 min

8 SERVING

Ingredients:

Blanch tomatoes
6 large Large tomatoes
1 qt. Boiling water
Brava sauce
2 tbsp. Olive oil
2 cloves Garlic
23 whole Red onion, fine diced
1 tbsp. Spicy paprika
1 tbsp. Sweet paprika
2 ea. Ñora peppers - soaked in 50 ml water and blended
50 ml. Water
1/2 cup Tomato paste
1/2 tsp. Spicy pepper/chili
1 kg Tomatoes - mix of fresh and canned
2 tsp. Pepper
2 tsp. Salt
2 tbsp. Worcestershire sauce
Blanch The Garlic
3 cloves Garlic
2 cup Boiling water
For Aioli Sauce
2 large Yolks
1 ea. Whole eggs
1 pinch Salt
1/2 cup Lemon juice
100 ml Vegetable oil
200 ml Olive oil
Tortilla Mix
10 large Eggs
2 tbsp. Parsley
1 tbsp. Salt
1 tsp. Espelette pepper
23 tbsp. Vegetable oil
Fried onion and potatoes
2 qt. Canola oil
6 large Russet potato - peeled and thinly sliced
1 large White onion - sliced fried
- -
1 loaf Budget bread

Directions:

Step 1

Use a knife to score a small “X” on the bottom of the tomato. Cut just enough to pierce through the skin, but not too deep into the flesh. Add the scored tomato to the boiling water and blanch. The skin should easily release from the tomato now. You can use a knife or your fingers to help peel away all the skin.

Step 2

Pour a splash of extra virgin olive oil in a large saucepan and add a couple of minced garlic cloves saute until slightly caramelized with the finely chopped onion.

Step 3

When the onion is well browned, add the sweet paprika and spicy paprika. Stir for a few seconds and pour blended ñora peppers, 50 ml of water, tomato paste, spicy pepper, blanched tomato, tomato mix, Worcestershire sauce, and season with salt and pepper to taste. Cover and cook over medium-low heat for 2 hours, checking and stirring every 15 minutes. Once ready, pass it through the masher.

Step 4

Peel, wash, and thinly slice the potatoes.

Step 5

Pour olive oil in a deep frying pan over high heat - use enough oil to cover the potato and onion. Once the oil is hot, test with a slice of onion and this should start frying immediately. Cook the onion for around 5 minutes until golden and then add the sliced potatoes. Stir occasionally for at least 15 minutes, until the potatoes become crispy.

Step 6

Remove the germ from the garlic and blanch it by boiling it for 20 seconds.

Step 7

Add garlic to a blender with the whole egg, yolks, lemon juice, and salt. Pour the oil into and blend.

Step 8

Crack the eggs into a large bowl add the chopped parsley, salt, and Espelette pepper. Drain the oil from the potato and onions. Mix with the egg mix.

Step 9

Place a non-stick pan (8 “) over medium/high heat and drizzle a drop of olive oil. Pour the tortilla mix into the pan on high heat for 1 minute, then lower the heat and cook for 3-4 minutes. Use a large plate to cover the pan, hold it tightly and flip the tortilla onto the plate. Slide the 'non-cooked side' of the tortilla back into the pan to cook. Fix borders with a spatula. Do not overcook.

Step 10

Assemble Spanish Omelette with Aioli sauce and Brava sauce, enjoy with the budget.