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"What's for Dinner Honey?" Potato Torta {Tortilla de Patatas}


"What's for Dinner Honey?" Tortilla de Patatas

Pep and Gemma were from Barcelona, made us Catalan specialties, and taught us that this torta is a morning-after cure for an evening of drinking Spanish Rioja.
It's essentially a potato/onion omelette and as such, is a great base for ham and sauteed red pepper,  bacon, chopped tomato, or a lightly dressed arugula salad.

Potato Torta {Tortilla de Patatas} from Pep and Gemma

3 medium-sized potatoes peeled 

Kosher salt

1/4 cup extra-virgin olive oil

1 small onion thinly sliced

6 large eggs

2 tablespoons milk or stock

Slice the potatoes into quarters lengthwise {they'll look like long french fries} Now, slice those crosswise into thin triangle-ish shapes.
Heat the olive oil in a large, heavy skillet over medium-high heat until very hot, about 3 minutes. Reduce the heat to medium-low and add the potatoes in even layers.

Cook about 5 minutes, stirring occasionally so they don't stick to the pan.  Stir in the onion, reduce the heat to low, and cook until everything is soft,  about 15 minutes. Remove them to a bowl using a slotted spoon so the oil drains out.  Season with salt.

Whisk eggs, milk, and salt together. Toss in potato mixture and combine.

Heat the reserved olive oil again until it is very hot. Pour the egg/potato mix into the skillet and smooth everything out until it's flat. Reduce the heat to medium-low. Cook, picking up the edges of the torta with a spatula so that some of the uncooked egg runs under it. 

When the whole thing looks set and not runny, slip the spatula under the whole thing to make sure it hasn't stuck to the pan. 

Then, you're going to turn the torta out onto a plate so you can flip it over and cook it on the other side.  Put a large plate eating side down on the skillet and {protecting your hands with a mitt} hold the skillet handle and the top of the plate and flip the skillet and torta over on to the plate.
Now add a tiny bit of oil to the skillet and slide the uncooked side of the torta back into the pan. If it's broken apart, smash it back together- no problem.  Cook until dry- about 4 minutes.

When it's done, slide it back out of the pan and let it cool a bit.  Slice it in wedges and serve it warm as is, or topped with a mix of chopped tomato, parsley and balsamic vinaigrette, crisp fried pancetta, or a lightly dressed arugula salad.