Tortilla de patatas with onion is a traditional Spanish recipe. In Italy, we know it as the classic potato or onion omelet. The combination of these two ingredients and the particular cooking process make it fabulous. Simple ingredients give this dish a very tasty and creamy flavor. At first, I thought I was preparing a simple omelet, but when I tasted it, I realized it was not quite so. It is enveloping and soft, and even better eaten the next day. I followed the original recipe given to me by Mrs. Consuelo from Valencia. Now you just have to try it!!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Cooking methods: Stovetop
- Cuisine: Spanish
Ingredients
- 1.5 lbs potatoes
- 0.66 lbs onions
- 7 eggs
- salt
- oil
Tools
10-inch skillet
Steps
First, you need to caramelize the onions, which will take about half an hour. Clean and slice the onions, put a little oil in a pan, and let them soften over low heat, stirring occasionally.
After the time has passed, drain the onion and set it aside. Peel and slice the potatoes about 1/8 inch thick, then put them in water and leave them for 15 minutes.
In the same pan where you caramelized the onions, put a little more oil to cover the bottom, drain the potatoes, and add them with the oil almost cold. Let them caramelize slowly for 10 minutes, stirring occasionally, then raise the heat to toast them a bit.
Once cooked, drain the potatoes from the oil and add them to the onions.
Beat the eggs, add the salt, and pour them over the potatoes and onions. Mix well to combine the ingredients.
In the pan, add a drizzle of oil and pour everything in. Over low heat, cook on one side for about 10 minutes.
Then, with a large plate, flip the tortilla and finish cooking for another 10 minutes, still over low heat. If you want, you can use omelet pans to make flipping easier.
After about 20 minutes, turn off the heat.
Place it on a serving plate, and the tortilla with potatoes and onions is ready to be enjoyed!!
Storage
You can store the tortilla at room temperature until the next day, or for two days in the refrigerator.
