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Help me make Tortilla de Patata! Pretty please with parsley on top?

I LOVE Tortilla de Patata but have been unable to have it since leaving Spain! Can anyone provide me with their recipe or a link to a recipe for this super-yummy dish? One that is foolproof? THANK YOU! My rendering of it was very sad :(

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    1. Here's a quick version, using good quality potato chips (two of the top Spanish chefs suggest this)


      1. Thanks..everyone..but I guess I am looking for something that is more detailed with techniques and such...back to the kitchen to experiment..some day I'll get it! Thanks!

        6 Replies
        1. re: shellster

          That sounds as though you have tried it, but are not satisfied with the results. Would you like to elaborate? And may be describe what you are aiming at.

          There are a number of videos online demonstrating this omelet. Some are serious, others comical. Apparently Spaniards can have as much of a problem with flipping it as one else.

          1. re: paulj

            Thanks Paul! Well, I just can't get it to be high enough and the consistency isn't cohesive as the potatoes stay separated from the egg. It was too much like when I made this: http://www.justhungry.com/2004/04/mor...
            with some eggs awkwardly thrown into the mix. Does this help? It feel like the chemistry behind this dish was off..
            I have attached a photo the place that started my Tortilla de Patata obsession

            1. re: shellster

              Sometimes I get layers of potato without any egg between them. I suspect that's because I had too high of a potato to egg ratio.

              In one Jose Andres recipe/video the cook cut the potatoes into small wedges, rather than large slices. That probably reduces the chance of slices sticking together. Diced onion is sometimes used, and that might serve to separate the potato slices to egg can get in between

              I don't know what you mean by 'high enough'. If you want one that is thicker you need to use a smaller pan for the amount of egg and potato. But cooking a thick one till done will be trickier. Too high heat and the bottom will burn before the middle sets. Flipping a thick one might be trickier.

              1. re: paulj

                From what I understand there is a special type of pan use for the very high ones that you can get in restaurants in Spain. I personally don't like the flavor of the higher ones as much.


                This is an example. Notice how the sides are quite high and the top allows more control and less mess.

                1. re: melpy

                  Btw, the photo of your tortilla at your blog is very handsome, a nice color, and what I think of when I think of tortilla de patata.

              2. re: shellster

                Per Penelope Casas, after adding the cooked potato/onion mixture to the beaten eggs, I let the mixture rest for 20 minutes. I think this helps the ingredients become one homogenous mixture. I would also make sure that your cooked potatoes are not browned or crisp. As far as getting your tortilla high enough, are you referring to the thickness of your tortilla? If so, I'd use a smaller pan to help you make a thicker tortilla. Good luck in your efforts to master the tortilla. Buen provecho!

          2. I use Deborah Madison's recipe from Vegetarian Cooking For Everyone (what else?). I like the results, although I should note that I've never been to Spain or ordered this in a Spanish Tapas restaurant. But I always get rave reviews when I make it and my Spaniard friend also approves. I find that using the large amount of oil specified for the recipe really gets you those silky textured potatoes. I also fry the potatoes in batches so that I don't end up with potato mush or with unevenly cooked potatoes. I make sure to cook this in a skillet that can go under the broiler for a few minutes. That way I don't have to bother with inverting the tortilla onto a plate and sliding it back into the skillet to cook the other side.

            1. Using Penelope Casas' book, "Tapas," we have made tortillas for many years...I would recommend this book...Some points: there is a lot of variability in what tortillas can look like--some have distinct layering of potatoes, some are more of the "cake-like" type, some
              are composed of chunks of potatoes (which I have had in a US Spanish restaurant, though I really think they took the easy way out.) A lot of this depends on the kind of potato you use. (Also, using a mandoline makes life a lot easier when prepping.)I have used the less starchy type rather than the russets, and prefer the sense of distinct layering. Casas makes the point that the potato slices should "boil" in the oil and not become fried...they should be turned frequently. For flipping, you can buy a hinged pan that simply requires turning the pan over...or you just invert over a pan and slide--it's not so hard. Putting it under the broiler, in my view, is something closer to
              a Swiss rosti...The link in an above post really does have an excellent discussion of the variables...

              1 Reply
              1. re: penthouse pup

                I completely agree with the non-russet potatoes and the boiling in oil rather than frying.
                I have made this with both the flipping over a dish method and the broiler and they are indistinguishable taste and appearance-wise. I don't this it is comparable to rosti because of the lack of egg.

              2. Thank you everyone for your advice!! I really feel more able to achieve what I want after reading all of your posts. The suggest to let mixture rest for 20 minutes I think will help with the 'chemistry' and will definitely take a look at Penelope Casas' book!

                2 Replies
                1. re: shellster

                  Last night I made one. I dumped the hot potatoes, onion and chorizo directly into the eggs, stirred that around a bit, and then back into the pan. My thinking was that the hot filling would start to cook the egg, or at least warm it, and maybe even get a bit of an egg coating around all pieces.

                  I cooked it with a lid on (is that a no-no?), so by the time I was ready turn it, the top was nearly set.

                  The only fault was that it stuck a bit because I hadn't added any oil to the pan before returning the egg to it.

                  1. re: paulj

                    Fun! Well, not sure if a lid is a no-no, I guess the temperature of the heat would make a difference---*shrugs*..Did you take any pictures?

                2. I'm late to this conversation, but have you seen this article: http://www.finecooking.com/articles/h...

                  Lots of information and pics on how to. As soon as I can get some regular olive oil, I'm going to give it a try.

                  1 Reply