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Tortilla de Patatas

April 29, 2011

There have been so many weddings lately, I almost forgot I had a blog!  I shall return to the wedding cake that I undertook in a separate blog entry but for now, let me focus on this delicious and quick potato pancake called Tortilla de Patatas.  As you already figured out, this is a Spanish dish in which potatoes and eggs are used as the main ingredients.  This is not an omelette filled with potatoes though it may seem at first glance like one.  Rather, the potatoes are the predominant ingredients with the egg acting as filling and glue. It is fried in olive oil typically and other ingredients, such as onions, sausage, green peppers, peas or mushrooms may be added for variation.  A country version made in Spain calls for red peppers and peas.  I add parsely and chilly powder to mine. Believe it or not, this potato megabyte is often served with bread or as a sandwich in Spain.


  • 10 large potatoes
  • 12 eggs
  • 2 onions
  • 1 cup oil
  • salt and pepper

Peel and cut potatoes into small and thin slices.  Fry in a large pan at medium temperature until soft but not brown.  Drain from oil and set aside.  In the same pan, cook chopped onion until soft and light brown.  Drain and remove from pan.  In a bowl, beat eggs for a minute or two, add potatoes and onions, some salt and pepper and pour mixture into the pan with only 2-3 tbsps of remaining oil.  Cook on one side until light brown and flip on the other side using a plate.  Simply cover the pan with a plate and invert plate holding over the sink in case uncooked egg drips. Slide pancake back into pan with uncooked side on the bottom.  Let cook until completely set.  Serve warm or cold, as a main-course slice or cut up into bite-size pieces for tapas.  Buen provecho!

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*Batch makes two tortillas for a medium-size pan or one giant one if using a large pan.

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