Tonight, it’s debate night in America. The first of three and I need to make a quick dinner so I can plop myself on the couch and watch intently as I get all heated. It happens. There’s a ton at stake.
So what do I grab for dinner that gets me on my couch for the 9 pm debate start time? Enter the ubiquitous but always satisfying Spanish Tortilla de Patata. You see in Spain we have this for breakfast, lunch or dinner. It’s more potato than egg which makes for quite a hearty dish and perfect for slicing into 2 inch wedges that are easy to grab as a tapa, meal or snack. Eaten both cold and warm (cold is my favorite!), it is the one dish you will likely find tucked into the corner of refrigerators all over Spain. My favorite way to eat this is paired with some delicious pan con tomate.
My version has a short cut (of course!), and uses a lot less olive oil that the usual almost one cup of olive oil found in most traditional recipes.
So, make this over the weekend, keep it in your fridge and feel like a Spaniard all while still catching your favorite weeknight shows… or debate.
This dish does not disappoint. I can only hope the same for the debate that’s about to start.
Eaten warm or cold or for breakfast, lunch or dinner, there is no surprise as to why this ubiquitous Spanish dish has stood the test of time!
- 3 potatoes (peeled, quartered and thinly sliced)
- 4 tablespoons of extra virgin olive oil
- 1 onion (peeled, quartered and thinly sliced)
- 3 eggs
- Salt to taste
- Bring a pot of water to a boil and add your sliced potatoes
- Boil them for about 5 minutes or until they are half-way cooked, then drain, pat them down with a paper towel and set them aside
- Heat 2 tablespoons of oil in a large frying pan over a medium flame
- Add the onions, then the potatoes and stir
- In a large bowl, whisk eggs and add salt to egg mixture
- Keep cooking potatoes with onions until they are both soft and potatoes start to brown a bit
- Add potatoes and onions to the egg mixture and mix well
- Add two more tablespoons of oil to the frying pan and add the egg, potato and onion mixture to pan
- Cook tortilla for three minutes, turn over and cook the other side for about three minutes or until fully cooked.
- Place tortilla on a large round serving plate and let rest for a few minutes before serving
During the cooking process, I turn over the tortilla by placing a large plate over the frying pan and then very quickly turning over the pan, and then very carefully sliding the tortilla from the plate back into the pan.