Tortilla de Patatas
Hana Novak Demo- Makes
- 4 servings
- Active
- 30 min
- Total
- 50 min
You’ll Need Medium pot (for confiting the potatoes), Non-stick frying pan (20 to 23 cm (8 to 9 inch)), Small frying pan, Flat plate (at least 25 cm (10 inch), wider than the pan), Thermometer, Slotted spoon
Method
Potatoes and Onion
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Peel , cut them into quarters and slice thinly. Keep the slices in a bowl of cold water so they do not darken.
-
Heat in a medium pot to 93 °C.
93 °C -
Drain the potatoes and pat them dry with paper towels. Slide them into the oil and cook, stirring now and then, for about , until soft but not coloured.
93 °Ca knife slides through a slice easilypale gold at most, never brown or crisp -
After the potatoes have had , spoon of the hot oil into a small frying pan over medium-low heat. Add and cook, stirring often, for about , until soft and golden. Do not let it burn. Drain on a plate lined with paper towels.
soft, sweet and evenly golden -
Lift the potatoes out with a slotted spoon onto a tray lined with paper towels. Keep the oil warm over very low heat.
Tortilla
-
Whisk , and together in a mixing bowl.
-
Fold in the warm potatoes and onion with a spatula, mixing until the eggs and potatoes turn creamy. Break up some of the potato as you go, but stop well short of mash.
a thick, creamy, pale yellow mixture with pieces of potato still visible -
Heat of the reserved oil in the non-stick pan over medium heat until it just begins to smoke. Pour in the egg mixture and take the pan off the heat. Shake it in a circular motion for about to spread the mixture and stop it sticking.
the oil shimmers and gives off the first wisp of smoke -
Return the pan to low heat and cook for , until the edges start to set but the centre is still loose and runny.
the edge is set and lightly goldenthe middle still wobbles -
Put the plate upside down over the pan, turn pan and plate over together and lift the pan off, leaving the tortilla on the plate.
-
Put the pan back on the heat with more of the oil and heat until it just smokes. Slide the tortilla in, runny side down, swirl the pan for and cook for , until the edges have set.
the edges are firm and golden -
Slide the tortilla onto a serving plate and rest it for a few minutes. Season with and cut into wedges.
golden and firm outside, soft and creamy inside
From Hana Novak
The potatoes are confited gently in plenty of olive oil, never fried crisp, then folded while still warm into the eggs so the mixture turns creamy before it reaches the pan. A very short cook on each side leaves the outside golden and the centre loose, the way it is served in bars all over Spain.
Notes
- Potatoes: waxy, buttery Yukon Golds hold their shape and turn creamy.
- Onion or no onion is Spain's great tortilla debate; this version has a little, cooked separately until sweet. Leave it out if you are a sincebollista.
- The oil is a cooking medium: most of it is left over afterwards. Strain it and use it again for cooking.
- Firmer tortilla: cook a minute or two longer on each side for a set centre that slices cleanly for sandwiches and picnics.
- The flip: use a plate wider than the pan, hold it firmly against the rim and turn in one confident movement.
Storage
Best warm or at room temperature on the day. A firmer tortilla keeps for a day in the fridge; bring it back to room temperature before serving.
Make Ahead
Cook the potatoes and onion up to an hour ahead and keep them warm; mix with the eggs and cook just before serving.
When to Start
Plan backwards from a time
Filed under Appetizer · Main · Southern Europe › Spain · Eggs · Omelette · Frying · Tortilla Española. Tags: #pantry, #tapa, #vegetarian.