Tortilla de Patatas
By Elsa Argomaniz
When friends from Spain came to visit, they transformed our kitchen into a rustic tapas bar, preparing several authentic, mouth-watering dishes. Among them was the Tortilla de Patatas that immediately became a household favorite. The tender, slow-cooked potatoes, sweet onions and bacon together with savory eggs in rich olive oil. To this day, whenever we whip up that golden, hearty omelette, the warm memories of their visit come flooding back, making the meal taste just like friendship.
Grocery List - Ingredients -
Grocery List - Ingredients -
Tortilla Dish Ingredients
6 eggs beaten
4 slices of bacon, chopped
1 meduim-large yellow onion slided into moon halves
3 Yukon large potatoes, peeled and thinly sliced (1/4 inch quarters)
3 tablespoons of extra virgin olive oil for frying, plus extra for drizzling over crostini’s
3/4 teaspoon of Spanish Paprika, or to taste
Salt to taste
Garlic Aioli Ingredients
3/4 cup mayonnaise
3 cloves garlic, minced
2 1/2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 baguette, sliced in 1/4-inch thick pieces
How to make the masterpiece…
Garlic Aioli (prep first and allow to set in fridge)
Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for about 30 minutes before serving.
Tortilla de Patata:
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Add cracked eggs into a bowl, add salt and whisk, set aside.
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Chop bacon in small strips and fry. Once crispy, remove bacon from pan and set aside. Reserve 1 tablespoon of bacon grease in pan and add 2 tablespoons of extra virgin olive oil.
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Add sliced potatoes (distribute potatoes evenly) to hot pan, after 5 minutes, add salt.
After about 10 minutes, add sliced onions to pan, stirring occasionally and sauté (about 10 minutes), do not brown. Sprinkle with paprika and stir. Once potatoes are tender, remove the pan from heat and allow pan to cool for about 5 minutes.
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After potatoes have cooled, add potato-onion mixture to beaten egg mixture and lightly combine then add bacon and stir.
Add 1 tablespoon of extra virgin olive oil to same pan over medium heat. Once pan is heated, pour egg/potato/onion/bacon mixture over medium-low heat, slightly wiggle the pan to evenly coat with egg mixture and cook until the edges of tortilla begin to set.
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Once cooked, flip the tortilla out of the pan and onto a plate, then slide tortilla back onto the pan with the less cooked slide down to allow that slide to also fully cook. Once both sides of tortilla are cooked, flip tortilla onto your desired serving plate and cool for a few minutes. Once slightly cooled, cut tortilla into wedges (like a pizza).
Crostini:
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Pre-heat oven to 450°F
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Slice baguette into ¼-inch thick pieces
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Line a rimmed cookie sheet with parchment paper. Arrange bread slices in a single layer with overcrowding. Drizzle one side of bread slices with olive oil
Bake bread slices for 4 to 5 minutes, until slightly golden. If you don’t see any browning, bake the crostini for 1 to 2 minutes longer. Once toasted, remove crostini from the oven and place in breadbasket.
