Saturday, November 14, 2009

Potato Pancakes

So there is a very typical and popular Spanish dish that has been around forever called the "tortilla de patata", which is basically a pancake comprised of egg, onions and potatoes. Sounds a little boring and simple, I know, but it is actually quite tasty and more difficult than one might think to make. It is also very cheap to make and very filling. Last night, I successfully cooked my first tortilla de patata, after 3 failed attempts in the past. To celebrate, I thought I would post the recipe in case any of you feels like diving into some Spanish cuisine one night.


-olive oil



For one person, in a normal sized skillet, I would use one potato (about the size of your fist), 2 eggs and a proportional amount of onions, if you wish.

-First, slice the potato up into about half-dollar (or doubloons) size slices and throw them in a skillet with olive oil and slow cook them down.
-In the meantime, break your eggs into a large bowl and whip them, as if you were planning on scrambling them. Do not add milk.

-After the potatoes are finished cooking (probably about 15 minutes or so) put them into the bowl of whipped eggs to let them soak up the eggy goodness for about 12-15 minutes.
-While the potatoes are soaking throw your onions onto a skillet with olive oil and let them cook-try not to burn them, they cook fast. They'll probably be finished in a few minutes. When they are done, throw them in with the eggs and potatoes.
-After the potatoes have been in the eggs for about 12-15 minutes, pour the bowl into a skillet with olive oil (I usually just reuse the oil I have been using).
-Medium heat.
-You want to try to keep it in a circular form, lik
e a pancake. Let it cook for a good 5-8 minutes or so, you almost want to burn the bottom. If anything, you want to make sure the bottom is hard and stuck together, not gooey, or the next step will not work.
-Once the bottom is hard and solidified, SLIDE the tortilla off of the skillet onto another plate. DO NOT TRY TO FLIP IT IN THE SKILLET, YOU WILL SEND EGG-POTATO-ONION GOO ALL OVER YOUR KITCHEN. TRUST ME.
-Now, hold the skillet upside down over the plate, and then flip them so that the soft side of the tortilla (which was facing up on the plate) is now facing down on the skillet.

-Finish cooking for about 5 minutes.

*Side note, to add some spice to this otherwise bland dish you can throw some tony's into the eggs, potatoes and onions while they soak. What I did, was took some spicy red chili peppers, chopped them up and threw them in a jar of olive oil and minced garlic, letting them chill in the fridge for a few days. Then, I poured it on the tortilla, super spicy but very delicious. Jalapenos or some kind of salsa would also be pretty tasty, I would imagine.

Buen Provecho

Should resemble this, but mine was not this pretty--->

1 comment:

  1. THIS IS MY FAVORITE WHEN I WENT TO SPAIN!!! I LOVED THIS STUFF!!! Thanks for the recipe. I don't think my cooking will do it justice but i'll try! I miss that stuff!!!!! Are you coming home for christmas?