The Spanish eat 'tortilla de patatas' as a starter, as a main or as a dinner. It is also very typical to have un 'bocata de tortilla de patatas' (Baguette bread with Spanish omelette inside) which is absolutely delicious and full of all the energy you need to get on with your day. It is very common among the Spaniards to take this 'bocata' when they go to outings in the countryside or simply go to watch a football match.
Making a tortilla is indeed a messy business but totally worthwhile. Everyone loves tortilla... and the truth is that the best meals are often the simplest ones!
Given its popularity you can find thousands of variations - you can add onion, pepper or even chorizo. Potatoes, like pasta, go with everything so be brave and explore some new combinations.
But, whatever you do, make sure you FRY the potato in OLIVE OIL. Do not cut corners by boiling the potato or try to save some pennies by using sunflower oil! The taste will not be the same.
If you fancy trying one of the best tortillas in Spain, you must head to Casa Dani | Mercado de la Paz | Madrid. Make sure you call to book a table as their tortillas are nationally recognised and it can be difficult to get a table!
3/4 ltr of virgin olive oil, Spanish preferably (you can strain and re-use the left over oil for dishes in the future as it will have the taste of the onion and will give your dishes a gorgeous flavour)
8 big potatoes peeled and sliced into uniform ¼ inch thick slices
1 big yellow or brown onion
7 big eggs
Crushed sea salt
Add olive oil to large and deep frying pan and heat it to high temperature.
Once oil is piping hot, add sliced potato and onion to the pan; they should be mostly covered with olive oil.
Cook potatoes on medium-high heat, maintaining a gentle boil until the potato starts turning golden and fork tender.
Drain the potatoes, reserving the oil for later use.
In a large bowl, beat the eggs and mix with the drained potatoes and salt to taste.
Leave potatoes and egg for -10-15min so the egg is partially absorbed by the potatoes.
Add the drained olive oil from the potatoes to a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
With a wooden or rubber spatula push down along the outer edges of the tortilla to form its shape. When it starts to firm up around the edges and in the centre, place a plate larger than the size of the pan over the pan and flip the omelette onto the plate.
The cooked side of the omelette is facing up and should be golden brown. Next gently slide the omelette back into the pan, ensuring the raw side of the omelette is at the bottom of the pan. Use the spatula to help make the rounded form.
Cook on high heat for 1 minute, and low heat for 2-3 more minutes.
Serve with salad, baguette bread and a glass of Rivera del Duero red wine or your favourite tipple ;-)