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Mrs. O Around the World
Mrs. O Around the World
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Yummy tortilla de patatas!
  • Europe

Making the perfect Spanish omelette (tortilla de patatas)

  • FIRST POSTED: 12th July 2014 | LAST UPDATED: 6th April 2020
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Recently a friend of mine came over for dinner. And for some reason (thank God!) I asked her if she ate meat. I don’t know why I asked, but when she said she was a vegetarian, I was in a little bit of trouble – especially as my dinner party repertoire really isn’t vegan friendly. I immediately turned to my friends on Facebook and one suggested I made ‘tortilla de patatas‘, the traditional Spanish omelette – and honestly, I knew I couldn’t deliver. So I prayed my friend liked cheese and wine, and more cheese, and salad, and more wine, of course. The evening was a success, but it really got me thinking.

I am a very proud host (Mr. O and yours truly do put on a decent show when we entertain), but I was intrigued – and as I was on my way to the stunning Finca Cortesin, in Spain, I had a brilliant idea: ask their great executive chef Lutz Bosing, to give me a little lesson. In less than a couple of minutes, he tweeted back saying he was game for it and on my second day at Finca Cortesin, I learned from the very best.

So if you fancy trying something new, here is how you can make a remarkable ‘tortilla de patatas‘:

 

The ingredients

You will need eggs, potatoes, onions, salt and olive oil. As simple as that. You can see on the image garlic (which we used to make alioli) and roasted green peppers which we used as a garnish.

Very simple ingredients indeed!
Very simple ingredients indeed

 

Preparation

The first thing you will need to do is cut the potatoes. You can do it like a normal person, or chef-style like Lutz did. You can cut them in any shape you like, but I will follow Lutz’ lead – in small thin slices.

Don't listen to me... listen to Lutz!
Don’t listen to me… listen to Lutz!

Cooking

After this, you need to boil the potatoes. And interestingly, you do so with olive oil instead of water (a revelation for me), obviously in very low temperature – it is important that you don’t let it start frying.

This 'boiling with olive oil' technique was new to me.
This ‘boiling with olive oil’ technique was new to me.

After 1o minutes or so, you let the potatoes cool down and only start the next part of the process once they are cool again (so maybe best to do the potatoes bit a bit before the cooking). The same procedure applies to the onions, which are to be cooked the same way (and separately, of course).

Cool potatoes!
Cool potatoes!

Then the magic begins! Get a bowl and crack the eggs, and whisk them, like you would if you were cooking a normal scrambled egg dish. Add salt, of course.

Add the onion and salt to the eggs
Add the onion and salt to the eggs

Once you have added the onions, and whisked, you can then add the potatoes. You can see where this is going….

Are you still with me? This is cooking 101.
Are you still with me? This is cooking 101.

Now it is time to start cooking, and the first step is to have a frying pan with olive oil (notice the quantity, not a lot!)

A little goes a long way!
A little goes a long way!

Pour the contents of your bowl in the pan, and watch for the magic to happen.

Doesn't this look like it will be yummy?
Doesn’t this look like it will be yummy?

You will need to decide how cooked you like your eggs – it is nice to have some moisture on them, in my opinion.

The really difficult part of this dish is to flip the tortilla (and pray that it lands where it should). You should cook the other side for a bit and then leave it to rest.

OMG, flipping should end like this.
OMG, flipping should end like this.

Enjoying

And then, after a few minutes (honestly), you will have one of the Spanish classics in front of you – a fabulously looking tortilla de patatas, or Spanish omelette.

It tasted delicious, and I will be never be caught short again when a non-meat eating friend comes round!

Yummy tortilla de patatas!
Yummy tortilla de patatas!

Have you ever attempted to make a Spanish omelette (or tortilla de patadas? Do send me photos if you try!

xo

Mrs. O

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One of my favourite meals in the world which takes me right back to #Portugal.
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I missed seeing water so so much. And today we had our first hint of a beautiful spring day. Absolutely glorious.
Which Mille crepe flavour? Vanilla or chocolate? Have you tried them? Divine 🥰
One of my favourite meals in the world which takes me right back to #Portugal.
A very brief in and out of #Marylebone (for a medical appointment)- but lovely as always. It’s just all so odd - feels like a Sunday with shops closed. Traffic is not so quiet anymore - but I can’t wait for things and #London to return to what we knew and loved.
Fair to say it was a very cold but a gorgeous day in #London today, as witnessed by @champagne_and_travel on her ‘government approved daily walk’. And oh so quiet. Who else misses London? #lovelondon
My friend @anitapatrickson sent me this photo taken yesterday at De hoop nature reserve in the Western Cape, in South Africa. Absolutely stunning. I miss the beach so much. And the sound of the waves. You?

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