Tortilla de patatas, Spanish omelette, is a dish that Spaniards associate with home, familiar tastes and fond memories. From a culinary point of view it is not a very original recipe. An omelette is an omelette, however you look at it, but ours includes potatoes fried in oil. Every Spanish person travelling abroad longs for a good tortilla de patatas.
Tortilla de patatas is prepared at home and eaten for lunch or dinner, but it is also served in bars and restaurants as tapas or starters, often on a piece of bread. We bring tortilla de patatas on trips to the countryside or beach, where it is almost always accompanied by a few grains of sand.
Despite the simplicity of this dish, there is still room for debate: does a traditional tortilla de patatas have onion in it or not? A lot of people add it, others consider ir an outrage. To each his own.
Ingredients (for 3 people)
Use a plate to turn the omelette around; leave to cook until the eggs are done on both side.
Tortilla de patatas can be served either hot or cold.