Tortilla de patata

After the success of my leche frita, I was in my quest to do tortilla de patata next. Sharing this plan with Maria Luisa she invited me we do it in her flat. Whoopee!





This is why on Tuesday at 8 pm I came to her flat bearing ingredients for what would be our dinner that night – tortilla de patata.




The recipe calls for two main ingredients: eggs and potatoes to be fried in olive oil. This is a basic tortilla. What’s great about this recipe is it’s open to customization. Other ingredients could be added to one’s liking such as red/green bell peppers or calabacín (English: zucchini) as Maria Luisa likes it. Tapas bars here in Spain would surely have their own version.




I started peeling the potatoes while Maria Luisa sliced them. It has to be sliced thinly for easy cooking. I’m not exactly a master slicer and had a couple of slices that went too thick. I had to go over them to slice them in half.









We used five medium-sized potatoes. NOTE: make sure that there’s enough olive oil to cover the potatoes, not to drowning point but to ensure they will cook evenly up until a mashable consistency. Maria Luisa prefers some diced onions to her tortilla de patata so we added that in too. We used about less than a quarter of the onion. We don’t want a too powerful onion taste in there.



At about this time, the door rings. A friend of Maria Luisa came to join us for dinner. Her name is Beltzane, a name of Basque origin. 🙂


While the potatoes are frying, we turned our attention to the eggs. These have to be whisked with a dash or two (or a bit more taking into consideration the proportion of the mixture) of salt.











Once the potatoes are ready (when they are soft, have that translucent color and could be easily mashed), oil from the cooked potatoes should be strained first before adding them in the egg mixture. We are completely going by observation here and by the time the main ingredients are mixed, we found the consistency too thick so an extra egg , that has to be beaten separately, was added in the mixture.












To get that nice tortilla shape, we changed pans for cooking the tortilla to a medium-sized nonstick pan. It is important to use a nonstick pan as we wouldn’t want an ugly-looking tortilla that would be difficult to turn because it got stuck to the pan.














Maria Luisa has great tortilla-inverting prowess. 🙂






The inverted tortilla goes back into the pan to cook the other side. Do not forget to put in a bit of olive oil first.


Ta-da!!! The tortilla de patata came out perfect!



It was a great accompaniment to our “very interesting” conversation that night instigated by Beltzane. I learned a lot of “very useful” Spanish phrases. *wink wink haha

Congregating over food. Now that’s what the Spanish and Filipinos certainly always go for. Why do you think fiestas are always over-attended in these two countries if not for the food? Hmmm this may be the start of another post.



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