Mama’s Tortilla de Patatas
Mama’s Tortilla de Patatas

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Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mama’s tortilla de patatas. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mama’s Tortilla de Patatas is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Mama’s Tortilla de Patatas is something which I have loved my entire life. They’re fine and they look wonderful.

Mama's Tortilla de Patatas A classic, simple recipe for the traditional Spanish omelette. Peel the potatoes and the onions. Cut the potatoes in half and then slice them..

To begin with this particular recipe, we have to prepare a few components. You can have mama’s tortilla de patatas using 5 ingredients and 8 steps. Here is how you can achieve that.

Ingredients of Mama’s Tortilla de Patatas:
  1. Take 1 large onion
  2. Get About 10 small potatoes
  3. Take Olive or rapeseed oil
  4. Make ready 6 eggs
  5. Take Salt

Some of my favorite ethnic recipes include Homemade Pupusas, Authentic Mexican Rice, and Easy Pad Thai. Tortilla de Patatas Several years ago I had the amazing opportunity to study abroad in. Get Tortilla de Patata Recipe from Food Network. La tortilla de patatas es un plato simple, sencillo y francamente rico.

How To Make Mama’s Tortilla de Patatas:
  1. Peel the potatoes and the onions. Cut the potatoes in half and then slice them. Chop the onions.
  2. Place the potatoes and onions in a saucepan. Add a generous amount of oil, enough to cover the potatoes. Fry until golden brown on medium heat (this could take up to 30 min, however just check by eye rather than sticking to a time!)
  3. Remove from the heat once the potatoes are golden brown.
  4. Strain the potatoes and onions. Season them with salt.
  5. Whisk the eggs in a separate bowl and season with salt. Add the potato mixture into the bowl and mix. Heat a tablespoon of oil in a small or medium sized pan (the size of this pan will determine the shape of the tortilla). Add the mixture into the pan and cook on medium heat.
  6. Let the tortilla cook on this side until it is stable enough to flip. This usually takes about 5 minutes. Place a plate upside down over the pan and flip the tortilla onto it in one swift motion. Do this quickly, as a portion of the egg might still be liquid and could spill.
  7. Slide the tortilla back into the pan. Don’t worry if this gets a little messy. Let it cook on this side until it is done (it is a little bit tricky to figure out how long this takes. This side definitely cooks much faster than the first side. It might only take one or two minutes. Be careful not to overcook it!)
  8. Place the tortilla on a new plate and serve. While it tastes yummy when served warm, the cold leftovers are just as delicious! (Snack tip: place a slice of tortilla between two halves of a buttered bread roll for a “bocadillo de tortilla”)

Y como todas las comidas populares, se hace de manera distinta en cada casa. Me gusta en cualquier época del año, pero la asocio más con las cenas de verano. Con Alberto Ponte, propietario de esta casa, queda en evidencia que la tortilla de patatas es mera cuestión de instinto. Si se escapa un huevo más o aumenta la cantidad de patatas, da lo mismo, los resultados nunca fallan. Tortilla de patatas ¿con o sin cebolla? ¿Cuajada o líquida?

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