Tortilla De Patata
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large potatoes, peeled and thinly sliced
- 1 large onion (s), finely chopped
- 1 small bell pepper (s), green, finely chopped
- 200 ml olive oil, extra virgin
- 3 egg (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First, put a lot of olive oil in a large non-stick pan. Add the thinly sliced potatoes and fry over medium heat. It is important that the potatoes swim in the oil and do not roast, but rather become really soft so that they disintegrate.
- Add the chopped onion and peppers. As soon as the potatoes disintegrate, chop them up with a fork or something similar so that they become almost pulpy.
- When everything is done, drain the oil. The less oil that remains, the better the tortilla will taste in the end. Incidentally, the excess oil is stored in a closed container in Spain and used again for frying.
- Put the potato and vegetable mash in a bowl and add 3 - 4 eggs. Mix everything nicely and season with a little salt and pepper.
- Now put a smaller non-stick pan on the stove and drizzle with a little oil. Pour in the mixture and fry each side over medium-high heat for one minute. If you like it more cooked, you can of course cook longer.
- My Spanish host family preferred when the inside of the tortilla was a little more liquid. Fry for a minute is ideal for this.
- Then the tortilla is ready. The Spaniards let them cool and eat them at room temperature or even out of the refrigerator. But I think it also tastes very good warm.
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