We’re beginning our series of Tapas for Two with several traditional Spanish tapas. Last night, we made Tortilla de Patatas and it became an instant favorite. This is an egg dish that is similar to a frittata in simplicity, but softer and denser due to the thinly sliced, tender potatoes and onions cooked first in olive oil.
The only special ingredient we used with ours was Spanish Hot Paprika—known as pimentón de la vera picante—that honestly, we didn’t find at all spicy. What we did notice was it’s fabulously deep, smoky flavor; the result of peppers being dried over oak wood fires for weeks. In addition, it brings a vibrant red color to foods such as paella, chorizo, and yes, this Tortilla. I was a little concerned by the hue as I pulled it from the oven, since it didn’t resemble any egg dish I’d ever made before. But caramba! We instantly agreed this was a keeper and understand entirely why it’s a Spanish staple.
First? It’s easy. Second? It’s inexpensive to make. And Third? It’s spectacularly delicious and satisfying. We cut ours into wedges and ate with forks on small cocktail plates—along with oven-charred broccoli, which we ate with our fingers. I know, savage. But we love broccoli when it becomes caramelized and almost crispy in a hot oven! If you want to try? All you need is a rimmed baking sheet, broccoli florettes tossed with olive oil, cracked salt, and pepper and a hot oven—we cook ours at 425° for about 20-30 minutes. Just start keeping an eye on them at the 20 min. mark to ensure they don’t become too crispy for your taste.
The Spanish eat their tortillas either warm or at room temperature. We ate ours warm, on the couch, with a Rioja and a fire. And we suggest you do the same. ¡Salud!
Tortilla de Patatas (Serves 2)
Ingredients
2-3 Yukon Gold potatoes, very thinly sliced ( I don’t peel mine)
1/2 yellow onion, very thinly sliced
3 large eggs
1/2 tsp. Pimentón (if you don’t have any on hand, you can use Smoked Paprika.)
1/2 tsp. course salt (I used smoked salt because I had some in the cupboard and it sounded good)
about 1/4 c. olive oil. (Traditional recipes use more—I couldn’t bear to. But if you’re feeling adventurous? Go for it!)
Directions
Before I launch into the directions? Let me stress that I’m aware this is not the traditional method of cooking Tortilla de Patatas. However, I found it to be the easiest and thought it tasted great! So it’s simply our home’s version. But if you crave authenticity, you’ll want to do a bit more research and even consider buying a special pan, which I’ll link below.
- Preheat oven to 400°
- Add olive oil to a deep skillet. I used an old cast enamel braiser that, sadly, I can’t link for you. But I provide a great shoppable option below. Really, any heavy-bottom, oven-proof skillet is fine. I think 8.5″ in diameter is ideal for a tortilla for two, but use what you have; you just want to ensure it’s deeper than a traditional sauté pan.
- Heat skillet over medium-high heat, until oil shimmers. Add sliced potatoes and onions, give them a quick stir to coat, and then dial back the heat to low. (The big difference here, is that in the traditional tortilla, the potatoes/onion are completely covered with oil. Feel free to do just that, should you wish. All other directions remain the same.)
- Cook—gently flipping occasionally—until fork-tender, about 20 min.
- While potatoes are cooking, in a large bowl, whisk together 3 large eggs, pimentón, and salt.
- When potatoes are finished, add to egg mixture using a slotted spoon (this will help drain excess oil). Gently fold together, ensuring each potato slice is evenly coated with egg.
- Raise stove-top heat up to medium. Drain any excess oil from skillet, leaving a generous coating at the bottom.
- Once skillet is a bit hotter, add entire potato/egg mixture back into skillet, ensuring it’s evenly distributed.
- Pop into the 400° oven for about 20-25 min. or until crisp around the edges.
- Once removed from oven, allow to firm-up a few minutes or so. Now, you can honestly eat it just like this OR if you’re feeling brave? Loosen the base of the tortilla gently, using a spatula, then cover skillet with a wooden board, and flip entire tortilla onto the board. It should be an absolutely beautiful, golden brown. But honestly, either way? It’s perfectly delicious. Serve in wedges, warm or at room temperature.
Tools of This Tapas
I prefer to use enameled cast iron for this because I like the ease of cleanup. Staub makes one that I think would be perfect for this dish. That said, I do see that La Tienda makes a special pan exactly for these delectable tortillas, so if you plan on making them a menudo? You may want to invest in one! Finally, this pimentón is worth the purchase. I’m seriously tossing my other smoked paprika because this is mind-blowing.
