Spanish Tortilla de Patata
Updated: Apr 9, 2020
Have you ever noticed that the most quintessential foods of any region are super simple, cheap to make, and delicious? Tortilla de Patata is one of these dishes...eggs, onions, potatoes, salt, and oil make a tasty and hearty meal. This dish is more of what we might call a 'frittata' in the US, not the tortilla that we are used to in Mexican food. The word 'tortilla' also means 'omelette,' which this is not either.... I try not to feed new mamas onions as they can make young babies gassy. If you prefer to avoid them too, simply leave the onion out of this recipe.
TORTILLA DE PATATA
Ingredients: 1/2 med onion, chopped (optional) 1 large potato, cut into quarters and sliced thinly (1/4") 6-8 eggs 1 splash milk/milk alternative (optional) 2 pinches of baking powder Oil (I prefer butter or ghee) 1 t Salt
Put sliced potatoes in a medium sized bowl and cover with cool water. Let sit.
Heat oven-safe frying pan over medium heat. I use an 8" cast iron pan.
Add 2-3 T oil to the pan.
Drain potatoes and add them and onions to pan. Stir periodically so that they cook evenly.
While the onions and potatoes cook, put eggs, milk, salt and baking powder in a bowl and beat together until smooth.
Turn on broiler.
Once the onions and potatoes are almost fully cooked, dump in egg mixture. Turn heat down a bit, and let this cook for 5 minutes to get the bottom solidified.
Put pan in broiler and cook for 5-10 mins, checking often to make sure it isn't burning on top.
Cook until the center is done, testing with a toothpick or knife to make sure the gg is not raw in the center.
Once fully cooked. remove pan from broiler and let sit for 5-10 minutes before loosening the tortilla on all sides with a knife.
Turn out onto a beautiful plate. Cut into pie wedges and serve hot alone or with mayonnaise, aoli, tomatoes, or your favorite salsa.
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