Tortilla de Patatas – A Thrifty Taste of Spain
Last year, I spent a great portion of my summer shuttling between Paris and San Sebastian. I was shooting mini video series on the restaurant scene of the Basque Country. It was a great experience that allowed me to dine at amazing restaurants and interview incredible chefs. If you’re foodie, then you know that San Sebastian’s culture is deeply rooted in gastronomy. From mom and pop’s shops to 3-star Michelin restaurants, the food is certain to blow your mind no matter where you eat.
One of my favorite spots was a tiny little restaurant called Bar Nestor. It’s one of those places that you aren’t likely to read about in the guide books, but that all the local foodies know about. The restaurant is known around town for three things: the best heirloom tomato salad, the best Txuleta (bone-in steak) and the best tortilla de patatas (potato omelet). I swear I didn’t know eggs and potatoes could taste so delicious. Nestor only makes two tortillas per day. One for lunch and one for dinner. It is so popular that most times, you have to reserve your slice in advance. I’m serious!
Nestor was one of the places I filmed during my culinary voyage. Hence, I was able to follow the man (Nestor) in his kitchen and watch him while he made the world’s best tortilla de patatas. Here’s what I learned.
TORTILLA DE PATATAS
5 starchy potatoes – $2.00
6 large eggs – $1.50
1 small onion – $0.40
Salt and pepper – Pantry
Olive oil – Pantry
Serves 6 for $4.90
Peel and cut the potatoes into thin uniform slices.
Wash the potatoes to remove the starch and pat them dry with a kitchen towel. Heat up some olive oil in a shallow pan and fry the potatoes over medium heat until slightly brown. You may need to fry the potatoes in two or three batches so as not to overcrowd the pan.
Remove the potatoes from the pan, drain excess oil and set aside. Follow with the onions and fry until brown, but not burnt. Drain excess oil and add to the potatoes. Remove the pan from the stove.
Break the eggs into a medium or large bowl. Whisk well. Add salt and pepper to taste. Add the potatoes and onions. If the potatoes are stuck together, separate them with your fingers. Mix well until fully integrated.
Return the pan to the stove and heat 3 tablespoons of olive oil over medium heat. Pour in the egg/potato mixture. Move it around and flatten the top to ensure the potatoes are well distributed. After the bottom has brown and the edges have set, turn down the heat to low and allow the tortilla to cook inside.
Once the top is no longer runny, place a large plate over the pan and flip the tortilla onto it. Make sure to use a kitchen towel or mittens. Slide the tortilla back into the pan and cook the other side over medium heat until golden brown.
The tortilla is done when a toothpick inserted in the center comes out dry, but Nestor serves his tortilla slightly runny in the center. I like mine that way. Let the tortilla cool a little, then cut it into wedges. Serve warm or at room temperature with bread and tomaquet (recipe below).
TOMAQUET
2 plum tomatoes – $1.00
1 tbps sherry vinegar – Pantry
2 tbps olive oil – Pantry
1 garlic clove minced – $0.10
Salt and pepper – Pantry
Total cost $1.10
Peel and finely dice the tomatoes; then mix with the other ingredients. Serve cold or at room temperature.
This recipe is great for feeding big crowds on a budget. Add a mixed green salad, a bottle of Spanish wine, a little flamenco music and you can have a great Spanish brunch party for less than $20.00.
By Raissa Nebie on August 11, 2009 | 4
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4 Responses to “Tortilla de Patatas – A Thrifty Taste of Spain”
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Carrie
August 12th, 2009 @ 9:12 AM
I really need to try something like this! It looks so good. I love that nice crust that the potatoes get on top!
christina
August 12th, 2009 @ 2:39 PM
i make this dish often, and do agree that it’s great for brunch.
i don’t fry the potatoes, though, i let them cook slowly in just a tablespoon of oil, though maybe the correct recipe was just lost in translation when my spanish friend told me how to make it (my spanish is not great).
Julee
August 12th, 2009 @ 4:23 PM
This was a tasty treat!
Memoria
August 13th, 2009 @ 2:34 AM
Oh, I could make this for my students whenever we cover Spain! I may even add some cheese. YUM! Beautiful photos, btw.