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  • The Chopping Blog

You say Potato, I say Patata with an Easy Spanish Omelette

Erica F
Posted by Erica F on Apr 19, 2018

 

Tortilla de Patatas (potato omelette) is as ubiquitous in Spain as it is delicious. This potato omelette is found in tapas bars where it is served warm or cold, topped with aioli or not, full of veggies and onions or simply made with potato and egg. This is a great recipe for a quick breakfast, brunch or lunch and cold leftovers make for a savory nibble with a glass of wine! I gave a little spice to a classic recipe with the addition of some Spanish chorizo, but the great thing about a Tortilla de Patatas is that you can throw whatever you like into it.

spanish omelette

Tortilla de Patatas with Chorizo

1 lb potatoes (I used small New Potatoes because you don’t need to peel them, but any potato will work) cut into a medium dice

1 small yellow onion cut into a medium dice

8 oz Spanish Chorizo cut into medium dice

8 eggs

½ cup olive oil

Salt and pepper to taste

Non-stick skillet (I think about 10 inches is best, mine was a little too large at 12 inches leading to a flatter, but faster cooking tortilla.)

omelettemise 

Dice chorizo and saute over medium heat to render fat.

chorizo

While chorizo is cooking, dice potatoes and onions.

potatoesonions 

Once chorizo is crisp, remove from pan and set aside, reserving oil in pan.

chorizooil

Add ½ cup olive oil to pan and saute potatoes and onions until lightly browned. While potatoes and onions are cooking, beat eggs with a pinch of salt and pepper.

brownedpotatoes

Once potatoes are browned, check to make sure about ⅛ inch of oil remains in the pan. Add more olive oil if needed.

Add eggs to pan and let cook over medium heat for 10-15 minutes until nearly set. Sprinkle reserved chorizo on top.

eggstopan 

Once eggs are nearly set in the middle, invert pan onto a plate larger than your pan and release tortilla onto plate. Slide tortilla back into pan, browned side up and finish cooking for 2-3 minutes.

omeletteset 

Slide tortilla onto dish browned side up. Slice into wedges, serve with a little Smoked Paprika Aioli, grab a glass of Cava (I’m drinking this lovely Libertat Cava we just started carrying at The Chopping Block) and enjoy!

omeletteplated

Our Spanish Tapas class is one of my favorites and student’s favorites too! Come make Tortilla de Patatas and several other classic Spanish bar snacks at Spanish Tapas: Tuesday, May 8th at the Merchandise Mart or Wednesday, May 16th at Lincoln Square.  And find out more about delicious wines like the Libertat Cava at our newest wine class: The Wine Lands of Spain Wednesday, May 30th at Lincoln Square!

View our calendars

Topics: Tapas, omelette, Spanish, Recipes, Spain

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