Tortilla de Patatas
Hola! The key to this one is using good quality olive oil. The flavour will get in and around the potatoes as you fry them. Whack it onto a slice of crusty bread and pass it off as pintxos.
300 grams of potatoes, peeled and chopped finely.
1 onion, peeled and cut into half rings.
400ml Olive Oil
Peel and rinse the potatoes. Halve, then quarter and dice them thinly, so each piece is around the same size.
Heat the olive oil in a pan that is around 3cms up the side, it needs to be deep enough to fry the potatoes. When they are just starting to brown, add the chopped onion and continue cooking till both are well done. Use a slotted spoon and drain the potatoes and onion into a fine sieve. Remove the oil from the pan; this can be used in other cooking if you like.
Beat the eggs in a separate bowl and season with salt. Pour the drained potatoes into the mixture and mix well. If the spuds aren’t cooked properly they’ll go soggy at this stage… Pour the mixture back into the pan and make sure you have an even cover around the pan.
Once the bottom of the tortilla is firm and the top has cooked, use a plate to flip. Place the plate over the pan and turn upside down. This can be a little tricky, so make sure the top is firm with little runny egg. Once you’ve turned it over, shimmy it from the plate back into the pan to finish cooking. Be careful not to overcook it, as it can become a little dry.
Once ready, serve and eat immediately, or allow to cool and eat on some crusty bread as a pintxos. Alternatively you can give it a quick buzz in the microwave.