Papas con huevos (in the same way arroz con huevos) can be an incredibly nostalgic meal for many. Whether you like them mashed, fried or not, there’s no denying the warmth that comes with any potato dish. But the Spanish tortilla (or Potato tortilla as the Spaniards would call it) takes the humble potato and eccentrically versatile egg to a whole new level. The Spanish omelet is perfect for any setting (not just breakfast), and when paired with a number of sides, it’s incredibly robust. Below we’ve included a four ingredient recipe from our sister post HELLO ! which we are sure you will love.
Spanish tortilla recipe by Â¡HOLA!
Total duration: 30 minutes
- 4 potatoes
- 6 eggs
- extra virgin olive oil
- Peel the potatoes into small pieces cut into quarters. Place in a pot of salted boiling water and boil for a maximum of five (5) minutes – enough time to allow the starch to release. Remove from the water.
- Add the potatoes to a pan heated with OVEH and fry over high heat for four (4) minutes until golden brown. After four minutes have passed, lower the heat and cook until the potatoes are completely cooked (and pass the âforkâ test). It should take about 15 minutes.
- Remove from the heat once the potatoes are cooked on all sides and place them on a dish with a paper towel to allow the fat to drain. Dry lightly, patting if necessary.
- In a bowl, beat the eggs, season with salt and stir in the potatoes. Let stand a few minutes so that the potatoes soak in the eggs.
- Add the oil to a heated pan, then pour the eggs with the potatoes. Flip to cook on the other side.
- Once it is fully cooked, remove from the heat. Ideally, don’t overcook, to make sure the inside of the tortilla stays soft. After turning, allow the underside to cook off the heat for three (3) to four (4) minutes.
- Place on the serving dish and enjoy!