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Although not the first online post about Foodie Fridays; this recipe for Tortilla de Patata was what started the event we know as Foodie Fridays.
Ana decided to make this dish as a way to say farewell to her friend (and student at the time) Bonaria. After this, we began Foodie Fridays as you know it!
Tortilla de Patata or Spanish Omelette is a traditional Spanish dish, with potatoes and onions. Here is a picture of what Ana made:
The Recipe:
- 8 eggs
- 4 (large) potatoes
- 1 or 2 onions (dependent on your taste)
- Olive oil
- 1 clove of garlic
- Salt
The Method:
Put a oil in frying pan over a low heat. Cook the onion slowly until soft, but not brown. This should take around 15 minutes.
Peel the potatoes and cut into large disks/slices. Add them to the pan and cook for a further 15-20 minutes. Stir occasionally to make sure they fry evenly.
When the potatoes are soft, and the onion is shiny, add a crushed clove of garlic, and stir.
Beat the eggs, then add to the pan, and stir.
Cover the pan, and leave the tortilla to cook on a low heat (around 20 minutes). When finished, the edges and base should be golden.
When ready, flip the omelette and allow the other side to cook (we recommend putting it onto a plate, with another plate on top, then turning the plates/omelette over and sliding it back into the pan).
You can serve this recipe warm or cold! If you’re feeling fancy, try adding vine tomatoes, or parsley for taste. Ana served hers with a baguette (and also a selection of biscuits).