So, I realize it’s time for me to share this recipe with you. I learned how to make tortilla de patatas not in Spain, but in the states, almost 10 years ago, where I met y friend Juanjo who taught me how to do it. By then, I didn’t even got why he had such a big amount of olive oil. Now of course, I get it completely and I follow his steps. Anyway here it goes, eaaasy and delicious. I’m also gonna tip you which is for me the best place to eat it in Madrid, and that’s at Jose Luis, it’s fantastic.
Important: the potatoes are cooked slowly in oil at low temperature. They are neither fried or cooked first in water, or anything like that. Patience always adds flavour!!
Ingredients. Makes a medium tortilla.
- 3 big potatoes
- good quality extra virgin olive oil
- 1 white onion
- 5 bio eggs
- good bread, jamón serrano and wine to serve
- Cut the potatoes into rough pieces the same size so they cook at the same time.
- Place a generous amount of oil in a pan so that it covers the potatoes, and take to a medium-low heat. Prevent the oil from boiling, if it’s starts, then lower the heat.
- When they are almost cooked, add the sliced onions on top and cook until they are well poached. Remove from heat and oil.
- Beat the eggs, add salt and pepper. Add the potatoes and onions and mix well.
- Have another pan ready, not so big but tall, so the tortilla is high. Add olive oil and when it’s hot but not smoky, add the tortilla.
- Aproximately after 3 minutes turn the side with help of a dish. This step is a bit tricky, be sure to make it fast and with determination :)
- Cook for another 3 minutes, or until the desired texture. I like it really juicy like at Jose Luis, and for me it’s usually always 3 minutes each side.
- Serve to another dish and eat with some good sourdough bread slices, wine and some fresh salad!!
Clovis, that also makes a real good one by the way, ate this one with me in Berlin for lunch and a series :)