Spanish Potato Omelette
Tortilla de Patata
Back to our products
The Spanish Omellete -- known by locals as the Tortilla de Patata -- is the most popular dish on any Spanish table. It is like a delicioso encounter between eggs and potatoes that has been sealed with an olive oil kiss. As with love, the Tortilla de Patatas, "no tiene horario ni fecha en el calendario" (*) and can be eaten any time of day or year, for lunch, dinner, or in between. It is a flexible dish eaten on its own, as a side dish with grilled meats or even as “tortilla sandwich”. The traditional preparation involves laborious hours in the kitchen, starting with finely slicing potatoes and then cooking slowly for up to an hour in olive oil over a low heat so that the potatoes are cooked through but hold their shape and are not coloured by the cooking process. You then drain the oil, mix with eggs and cook.
With our product, you can skip straight to the mix with eggs cook in a pan. We have sourced the finest new potatoes, sliced and diced and cooked them to perfection for you to enjoy. We suggest that you fry a finely diced onion and add it to the recipe but this is entirely up to you.
(*) lyric of a famous song, meaning love is not limited to specific times or dates
 "Todo pisha que camina
va a parar a la cocina"
Andalusian saying, meaning that anyone who walks finishes in the kitchen. |
Tortilla de Patata can be found almost everywhere: at family reuniones and amongst friends, at taverns and in a farmer’s lunch sack, in generous portions at a meal or served in bite-sized portions at cocktail party… Contemporary Spanish cuisine has embraced this recipe (just google “tortilla de patata deconstruida”), whilst according to most recent research its origins go back more than two centuries ago, when Joseph de Tena Godoy y Malfeyto, marqués de Robledo, found in the mix of eggs and potatoes an affordable and nutritive way to combat the famine of the ending XVIIIth century. Other theories localise the spread of the Tortilla de Patatas during the Spanish Carlists War, in the XIXth century, as an invention of the General Tomás de Zumalacárregui to feed the troops.
|
 |
Heat the contents of the pack thoroughly with a tablespoon of oil (ideally olive oil) in a medium sized pan. If you want to add onions or other ingredients like peppers, you can fry them before adding the potatoes. Ingredients like ham or chorizo go also very well with the Tortilla de Patata and do not need to be fried.
|
 |
Whisk four eggs in a bowl with a pinch of salt, add the heated potatoes and mix through. |
 |
In the same pan heat half tablespoon of oil (ideally olive oil) over a medium heat and pour in the mix. The tortilla is ready to mix when it's cooked about 1cm from the edge of the pan. |
 |
Flip the tortilla by firmly holding a plate larger than the pan over the pan and invert the pan allowing the Tortilla to fall onto the plate, cooked side up. Gently slide the Tortilla back onto the pan, cooked side up. Cook for another few minutes and it will be ready to share! |
