Back in March I wrote about the many steps it takes to make ONE tortilla de patatas and this summer my family asked me to make one for them. I was eager for them to be able to try this traditional Spanish dish, however, my family is quite large (therefore, just ONE tortilla de patatas wouldn’t be enough). My mom then reminded me that I could use her KitchenAid mixer attachment to help slice the potatoes! She encouraged me to make them without even peeling the potatoes which I never thought to do since in Spain people peel virtually everything (apples, pears, peaches, etc) before eating them. So I decided to go for it: leaving the peel of the potatoes was going to save me a lot of work!
So I set myself up for slicing the potatoes with the help of the KitchenAid mixer:
Slicing up the potatoes was SOOOOOOOOOO easy thanks to the KitchenAid!
Potatoes sliced & onions diced!
My dad helped me fry all the potatoes… we had a great production line going on!
My first KitchenAid utensil (and most recent new kitchen “toy”) came in handy when frying the potatoes in the hot oil.
This is just one of four tortillas cooking!
I think it took around 4 or 5 hours to make them all for the family party that day!
But it was time well spent!
Everyone loved them!!!!
I’ve been living in Madrid, Spain for the past four years and during that time I’ve been working toward perfecting one of the most typical foods which is called “tortilla de patatas” (which is often translated as “potato omelette”). The ingredients are simple (eggs, potatoes, onion, salt), however the process is a bit complicated to a beginner.
1. First you cut up some onion and fry it up using a little bit of olive oil.
2. While you’re waiting for the onion to cook you have to slice the potatoes (some people prefer them really thin while others a bit on the thicker side).
3. Remove the onion and put it in a big bowl.
4. Then you fry up the potatoes (in a LOT of olive oil) – usually you have to make 2 or 3 rounds of fried potatoes depending on the size of the tortilla that you want.
5. Next you beat up some eggs, adding in some salt.
6. Then you sort of mush everything together chopping it all together with a metal spatula.
7. When everything is good and mixed you put it all back into the pan and cook slowly on one side, constantly moving the pan to make sure it doesn’t stick.
8. Then comes the fun part: flipping this enormous “omelette” hehe.
9. When a toothpick or fork comes out clean-ish, it’s done.
10. Let it cool for a good 15 minutes and it’s ready to eat.
As you can see in the picture, I have a special plate with a handle that really helps when it comes to flipping it!!! I have now mastered the tortilla de patatas and I have the process of making it down to somewhat of a science. I will admit I didn’t always have it down pat. I’ll confess that the first time I went to flip the tortilla, I did it too early (the mixture was too soupy to flip just yet) and I ended up flipping it riiiight over the burner (not a good idea)… it fell apart and dripped all on the hot burner = total disaster!! But, practice makes perfect!!!! 🙂