Tortilla de Patatas - a Spanish Omelet Recipe

Tortilla de Patatas - a Spanish Omelet Recipe

Ingredients:

4 large Idaho potatoes (about 2 1/2 lbs), peeled and thinly sliced

2 cups Rice Bran Oil*

1 onion, peeled and sliced into about 1 1/2 cups

6 large eggs

½ teaspoon Spanish Sweet Pimenton de la vera (smoked paprika)

Fossil River Sea Salt to taste

Method:

1. Heat the oil in a sauté pan over a medium flame until it starts to shimmer. You’ll know the oil is hot enough for frying by placing a chunk of potato in the oil – if bubbles form around it - it is ready (around 200 to 250 degrees F). 

2. Once the oil is hot enough, add the potato slices and stir to coat them well. 

3. Partially cover the skillet and let the potatoes simmer until they begin to soften. This should take between 8 and 10 minutes. 

4. Add the onions and stir to combine with the potatoes. 

5. Continue to cook, partially covered, until the onions wilt. Stir the mixture every 5 minutes to ensure even cooking. 

6. Remove the over and cook about 15 minutes longer. Adjust the heat to be sure that soften but don't crisp up or cook too fast.

7. Drain the potatoes and onions through a colander to remove as much oil as possible. 

8. Reserve the oil. 

9. In a large bowl, lightly beat the eggs. 

10. Add the drained potatoes and onions. 

11. Season with Spanish pimenton and salt. 

12. Heat about 1 teaspoon of the reserved oil and the saute pan over medium heat. 

13. Add the egg mixture and reduce heat to medium low. 

14. Shake the pan gently from time to time to keep the egg mixture from sticking. 

15. Cook until the bottom is pale golden, about 5 minutes. Invert the mixture onto a flat plate.

16. Add another teaspoon of the oil to the pan and slide the omelet back in, uncooked side down. 

17. Cook until the eggs are cooked but still a bit soft inside, about another 5 minutes.

18. Invert onto a serving platter and let rest for 5 minutes.

Cut into wedges and serve with Garlic aioli (recipe follows).

*Essential Pantry Rice Bran Oil with Extra Virgin Olive Oil can be used 50/50 if you desire.