Potato Tortilla

(click to enlarge)	Potato Tortilla Spain - Tortilla de Patata
(click to enlarge)	Makes: Effort: Sched: DoAhead:	1-1/2 # ** 1-1/4 hr Yes		Potato tortillas are popular everywhere in Spain as a breakfast, snack or picnic item. They may be served warm or at room temperature. Do one for practice before doing them for guests.

1-1/2
5
6
1
ar
1/2
1

#
oz

t

T
T

Potatoes (1)
Onion
Eggs, large
Salt
Oil, deep fry
Olive Oil ExtV
Olive Oil ExtV

Prepare Potatoes: - (35 min)

Peel POTATOES. Slice about 1/8 inch thick and cut into pieces about 3/4 to 1 inch in size. Handling these is much easier than dealing with whole slices.
In a pan deep enough for deep fry (see Equipment) heat Oil to about 350°F/180°C. Fry Potato slices in batches, scattering them in and tossing them around several times with your spider for even cooking. I do three batches. The temperature will drop to about 275°F/135°C, which is fine. We want to cook the potatoes not brown them. When they are cooked through, scoop them out with your spider and drain on a wire rack. Pour drained oil back in with the rest - this oil is still fine to use for other recipes.

Make: - (30 min hr)

Chop ONION small.
In your Tortilla pan (see Equipment) heat 1/2 T Olive Oil over moderate heat. Stir in Onions and fry stirring until translucent. Set aside to cool some while you work the eggs.
In a wide mixing bowl, beat EGGS and Salt pretty thoroughly.
Stir Onions into the Eggs. Then add Potatoes pushing them down into the Eggs so they are all coated and separated. Stir up well so everything is well distributed.
In your tortilla pan, heat 1 T Olive Oil fairly hot. Pour in the Egg mix and spread it around well. Reduce heat to quite moderate so heat will penetrate well before browning the bottom. I cover for better setting on the top. Cook until the bottom and sides have set fairly well. If you see a tiny bit of browning at the edges, it is ready,
With a thin spatula, loosen the edges of the tortilla and shake the pan to loosen the bottom.
Here is were you court disaster. If using the Otoshibuta I just cover the pan and hold it against the pan as I turn it all over. When a plate I'd hold the plate firmly vertical on the cutting board and setting the pan just touching it. I tilt the plate a little towards the pan, then firmly grasping the handle, I quickly turn the pan up against the plate, then tilt it down so the plate is flat on the cutting board. Any spilled egg can be scooped into the tortilla pan just before sliding the Tortilla in.
Recipes say to add another 1/2 T Olive Oil to the pan but I've found this not needed. Slide the Tortilla back in, what was the top is now the bottom. Continue to cook over moderate heat until the tortilla is well set. Some say to turn it again twice, cooking briefly on each side. This is to get the edges nice and round, said to be the mark of an expert tortilla cook. I don't bother and nobody has complained.
Serve best side up, warm or at room temperature.

NOTES:

Potatoes:
White Rose type Potatoes are good here, but Red Potatoes will work. Preferably they should be moderate size. For details see our Potatoes page.
Equipment:
This is what you need:
- Deep Fry: I use a steel Indian Kadhai, the ultimate deep fry pan. A wok will also work well. A European style deep fry pot with basket is also good but will splatter a bit more. Otherwise, whatever you have.
- Draining: A Spider is the ideal tool for skimming stuff out of deep fry. It takes far less oil with it than most tools. Available from Asian markets or on-line. The best way to drain is on a wire rack.
- Skillet: The recipe is sized for 9 inch skillet with fairly high rounded or sloping sides. If you use a 10 inch skillet, use 2 # Potatoes, 9 Eggs, and up the other ingredients a bit. I have found a light aluminum non-stick is easy for flipping but doesn't spread the heat evenly enough, so I set it on an iron pan over the burner. An iron pan itself is rather heavy for flipping.
- Flipping: I have found the perfect tool to be a wok size Japanese wooden Otoshibuta, lightly oiled (available on-line). It is light in weight, has a low handle, and not slippery. I previously used a large, rimless plate 11-3/8 inches diameter, sufficient for up to a 10 inch pan, but more difficult to handle.
- Misc: Mixing bowls and thin silicon or wooden spatula.
Comments:
Some oleophobes cook the Potatoes in the oven rather than the traditional way, but that produces an inferior Tortilla. If you are only moderately oleophobic, you can dump each batch from the strainer onto paper towels. Yes, quite a bit of oil is involved here, but this recipe is generally eaten in moderate pieces - and the current recommendation is that 20% to 35% of your calories should come from fats. Current recommendation is for Extra Virgin Olive Oil is 1 to 2 Tablespoons per day for optimum health benefit.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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Potato Tortilla

Potatoes:

Equipment:

Comments: