I had a surplus of free-range eggs today and decided to do something about it. The first thing that came to mind was to make a tortilla de patatas, which is something I don’t make often enough. So I went ahead with making one and suddenly realised… hey, this is way different to how I used to make them. A quick check on the first tortilla recipe I posted here in 2010 proved the point. I mean, both recipes are valid, but my love (and knowledge) of extra virgin olive oil has steadily increased over the years and this latest tortilla recipe shows that. My experience of other tortillas from different parts of Spain has also increased and so, without noticing, I had been adapting my tortillas at home based on different ones I’ve tried and enjoyed and I have discovered that, frankly, there are a gazillion ways of making this “simple” potato omelette.
Today’s tortilla was a bit more elaborate, mostly in the time involved. Caramalised onions, potatoes slowly “poached” in evoo… but you could also just sautée some onions and cook the potatoes more quickly in less oil by covering them with a lid. Up to you. Unlike some tortilla purists out there, I really don’t think there is a “wrong” way of making a tortilla de patatas other than it MUST be flipped. If you finish it in the oven or under a grill it’s a frittata. Sorry, them’s the rules. Anyhow this is how I did it today and omg it was so good.
Update: I’ve added an extra “trick” of using extra yolks. Apparently it’s what all the bars and restaurants in Santiago do.
Ingredients and instructions below…
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