Welcome to a taste of Spain! Today, we're making a Potato Tortilla, or 'Tortilla de Patatas,' a cornerstone of Spanish cuisine. You'll find this humble yet incredibly satisfying dish in every corner of Spain, from bustling tapas bars to family kitchens. It's a simple omelette made with potatoes and eggs, but its charm lies in its versatility. This recipe adds a colorful medley of carrots, bell peppers, and tomatoes, turning the classic into a vibrant and hearty meal perfect for breakfast, lunch, or a light dinner. Let's get cooking!
Potato tortilla
Ingredients for Potato Tortilla:
- 200 g new potatoes
- 200 g carrots
- 100 g onion
- 150 g sweet bell pepper
- 100 g tomatoes
- 4 chicken eggs
- 30 g butter
- 30 g olive oil
- ground paprika, black pepper, parsley
How to make a Potato Tortilla.
Boil the peeled new potatoes until tender, drain the water, and let the potatoes dry slightly. Heat one tablespoon of olive oil in a frying pan, then add the butter. Fry the potatoes until golden brown, then place them on paper towels to absorb any excess oil.
Frying the boiled potatoes
Next, add the remaining olive oil to the same pan and sauté the finely chopped onion for a few minutes. If you have green onions or leeks, you can add a little of those as well.
Frying the onion
Peel the carrots, grate them on a coarse grater, and add them to the onion. Increase the heat and sauté the vegetables for 5-6 minutes.
Frying carrots with the onion
Core and seed the sweet red pepper, dice it into small cubes, and add it to the carrots and onion. Simmer for 5 minutes until the pepper softens.
Adding sweet pepper. Simmer for 5 minutes
Slice a ripe, fleshy tomato into thin rounds and place them on top of the vegetables. Season with salt and pepper to taste, and cook over low heat for 5 minutes.
Add tomatoes, salt, pepper and simmer for another 5 minutes
Now, return the fried potatoes to the pan, arranging the pieces evenly. Press them down slightly so they don’t stick out from the vegetable mixture.
Adding the fried potatoes
Crack the fresh chicken eggs into a bowl; it’s best to use organic, free-range eggs. Add a pinch of salt and mix the eggs with a fork. There’s no need to beat the egg mixture vigorously; just break up the structure of the whites and yolks. Pour the egg mixture over the vegetables, cover with a lid, and as soon as the eggs are set, you can remove the tortilla from the heat.
Pour the eggs over the vegetables and cover with a lid
Sprinkle the potato tortilla with parsley or cilantro, season with red paprika, and serve hot.
Sprinkle the finished potato tortilla with fresh herbs
And there you have it – a beautiful and delicious Potato Tortilla, bursting with the fresh flavors of vegetables! This dish is wonderful served warm straight from the pan, but it's just as delightful at room temperature, making it perfect for picnics or packed lunches. In Spain, it's often cut into small squares and served as a tapa. Feel free to get creative and add your own favorite ingredients like chorizo, cheese, or spinach. We hope you enjoy this taste of Spain. ¡Buen provecho!
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