One of my closest friends is from Valencia, Spain. She always wants to share her traditions, celebrations, and recipes. I think she has explained to me how to make Tortilla de Patatas at least 3 times. Finally, this morning, I realized that I had enough potatoes, and eggs to make it. This breakfast is easy and delicious. Now that I know how to make it, I will be rotating this tortilla into my breakfast routine.
Add Oil to a high walled skillet and place over medium heat.
Next, add potatoes and onions to skillet. The oil should be covering them. If not add a little more.
Boil the potatoes and onion in the oil for about 12 minutes or until soft.
Once the potatoes are soft, strain the onion and potatoes from the oil and set aside to cool for a moment. Reserve the oil for next time you make this dish.
Beat the 6 eggs in a large bowl and then add the potatoes and onion to the eggs.
In a non-stick skillet add some olive oil, and then the egg and potatoes mixture.
Cook on High heat for about 1 minute then on med-low heat covered for 4 – 5 minutes. The egg around the edges should keep it shape.
Run a rubber spatula along the outer edges of the tortilla (eggs) to make sure it’s not sticking and to help it form its shape. Place a plate on top of the skillet (It could get hot so use an oven mitt) and flip the pan over so the tortilla land on the plate.
Slide the tortilla back into the pan so the other side of the tortilla can cook for 2 to 3 more minutes. I continue to run a rubber spatula around the side to ensure it doesn’t stick. You’ll know it is done If you place a knife down the middle and it comes out clean.
Once done, slide the tortilla out of the pan, slice and enjoy hot! (I top mine with a little sea salt.)