Tortilla de Patatas (Spanish Potato Omelette) Recipe

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Tortilla de Patatas (Spanish Potato Omelette) Recipe

Ingredients:

• 1 1/2 lbs (700 g) potatoes (preferably Yukon Gold or Russet)
• 1 large onion
• 1 cup (240 ml) olive oil (for frying)
• 6 large eggs
• Salt, to taste

Instructions:

1. Prepare the Potatoes and Onion:
   • Peel the potatoes and slice them thinly (about 1/8-inch thick). You can use a mandoline slicer for even slices.
   • Peel and finely chop the onion.
2. Fry the Potatoes and Onion:
   • In a large, non-stick skillet, heat the olive oil over medium heat. Add the sliced potatoes and onions, making sure they are fully submerged in the oil. If needed, fry them in batches.
   • Cook the potatoes and onions gently, stirring occasionally, until the potatoes are tender but not browned, about 15-20 minutes. They should be soft enough to break with a spoon.
   • Use a slotted spoon to remove the potatoes and onions from the oil, letting the excess oil drain off. Transfer them to a large bowl and let cool slightly. Reserve the olive oil for later use.
3. Prepare the Egg Mixture:
   • In a separate large bowl, beat the eggs and season with salt to taste.
   • Add the fried potatoes and onions to the beaten eggs and gently mix to combine. Let the mixture sit for about 10 minutes.
4. Cook the Tortilla:
   • In the same skillet (remove excess oil, leaving about 1-2 tablespoons), heat over medium-high heat. Add the potato and egg mixture, spreading it out evenly.
   • Reduce the heat to medium-low and cook for about 6-8 minutes, or until the edges are set and the bottom is golden brown. The center should still be slightly runny.
5. Flip the Tortilla:
   • Place a large, flat plate over the skillet. Carefully flip the tortilla onto the plate.
   • Slide the tortilla back into the skillet, uncooked side down. Cook for an additional 4-5 minutes, or until the tortilla is cooked through and golden brown on both sides.
6. Serve:
   • Slide the tortilla de patatas onto a serving plate and let it cool for a few minutes before slicing into wedges.
   • Serve warm or at room temperature.

Tips:

• For a richer flavor, some recipes call for adding chopped garlic or red bell peppers to the potatoes and onions while frying.
• The tortilla can be served as a main dish, a tapa, or a sandwich filling.
• Leftovers can be stored in the refrigerator for up to 3 days and are delicious served cold or reheated.

Enjoy your authentic Tortilla de Patatas!