Authentic potato tortilla reminds me of Spain. It was there I ate tortilla for the first time.
In Spain, everyone is eating tortilla. It is a dish you can get as a tapas but it can also be served for breakfast on its own.
The first time I ate this dish was also as breakfast.
Spanish tortilla is nothing but eggs mixed with potatoes. The whole thing is then fried on olive oil or butter.
Depending on whether you like it with additions or not, you can enrich the flavour of eggs and potatoes by adding herbs or onion.
It really depends on you what you add to your tortilla.
I usually prepare my own in a very basic version. I personally like this version the most.
At the end I sprinkle my tortilla with lots of freshly ground black pepper and drizzle it with olive oil.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
Bon Appetit 🙂
Peel the potatoes, cut them into four-centimeter-thin slices and cook softly in water salted with one teaspoon of salt.
Lightly beat the eggs with a fork in the bowl. Add half a teaspoon of salt, milk and hot potatoes. Mix it all together while breaking the potato slices with a fork at the same time. Potatoes should remain in pieces but those pieces should not be too big – it is not a mash you want to go for here. Heat a tablespoon of olive oil on a frying pan. Pour the potato and egg mixture onto the hot oil. Fry on a very low heat till golden color for about 20 minutes. After that time, turn the tortilla over to the other side. Place a flat plate or board on the top of the pan. Turn the pan upside down so that the tortilla is placed on the board or plate. Gently slide it back into the pan. Fry for another 10 minutes. Serve it hot, drizzled with olive oil and sprinkled with pepper.
The frying pan I used was fifteen centimeters in diameter.
During frying, the frying pan can be covered with a lid.