Thanks for the recipe - I had this a few times when on the infamous Spain trip with Barrett a few years ago (mostly because my Spanish was so bad and I kept forgetting they would not involve Mexican tortillas...). I'm going to give it a try over the weekend! Does it ever include any spices?
Meg in Paris |
May 14, 2004 6:26 AM
No, never any spices. Spainards don't really do spice very often.
Since you can serve it at room temperature, it makes a great pic-nic food. Try it with mayo between slices of baguette.
May 14, 2004 7:50 AM
It sound to me like it needs some salad or fresh tomatoes on the side - but then it seems to me that on that trip to Spain everything would have been nice with a bit of salad or some fresh tomatoes on the side! I will refrain from adding spice, though.
Meg in Paris |
May 14, 2004 8:03 AM
Yes, I had several dinners of tortilla and a green salad. It's a good combination.
May 14, 2004 8:46 AM
We hit a tapas bar last night and had just about everything but the tortilla. Now I wish I'd had some.
May 14, 2004 9:16 AM
I make this every so often too... I usually add some peas to it to give it some color, but the green salad is pretty much a necessity. With some crusty bread and a nice Ribera del Duero it makes a pretty fantastic vegetarian dinner.
Oh, I also put some black pepper usually, but that may not be very Spanish.
May 14, 2004 6:18 PM
I agree with paul, of course, that the peas are a good addition. Our dad makes this often, and when my Italian husband came home to the states with me, it was the first home-cooked meal he ate. Delicious with salad, crusty bread, and a handful of olives.
May 19, 2004 11:09 AM
Thanks for the recipe - I lived in Spain for a year and always loved the tortilla with baguette, but have been unable to make a successful one myself! Now I can try again.
November 4, 2004 11:33 AM
whoa cool site.
November 29, 2004 9:38 AM
Black pepper is definitely not Spanish -- and you have to ask for it at the restuarants, but be prepared for the waiter to say they don't carry it. A variation that you might consider: pour half the mix in, sprinkle grated cheese to lightly coat , and then gently pour the rest of the mix in. Makes for a delightful surprise. I also sometimes mix the cheese in the mix. Other additives include spinach, and crumbled bacon. Leafly herbs in moderation can add nice touch too.
January 18, 2005 5:12 PM
I was planning on making Spanish tortillas to accompany my school Spanish project. About how long does this recipe take to make and how many does it serve?
March 28, 2007 3:15 PM
It takes nearly an hour to make if you count the time that you allow the cooked potatoes to soak in the egg mixture. 15-20 minutes to cook the potatoes and onions, 15-20 minutes to soak and then another 10-15 minutes to cook the egg and potato mixture. It would serve six as a side dish, I think - best served with a nice salad!
Hope it turns out for you!
Meg in Paris |
March 29, 2007 2:32 PM
Thanks for the recipe. Once made how long can I keep it in the fridge or can I freeze it
Ann Cresswell |
August 14, 2008 8:17 AM
Once cooked if you wanted to serve tortilla's ata buffet what temperature would you need to keep them at?
Hannah Strickland |
May 11, 2009 9:23 AM
I studied three years at a university in Madrid and have traveled extensively throughout the country. During my travels I discovered that there are probably as many recipes for tortillas de patatas in Spain as there are recipes for Sauerbraten in Germany or chili in Texas.
I make a small (four-egg) tortilla de patatas for my husband and myself about once a month. On those occasions when my husband is away on business, I sometimes make a tortilla for myself, eat half and refrigerate the remaining half for lunch the next day. I nuke the refrigerated half for a short time to bring it up to slightly warmer than room temp. I find that the warmed up half tastes even better than the first half. I have never tried freezing a tortilla de patatas.
Not being a culinary purist, I frequently experiment with ingredients that I happen to have on hand at the moment such as sliced mushrooms, frozen peas, jalape˝o slices, chile pepper strips, pimientos, diced ham, chorizo, Italian sausage, etc. And occasionally, I add a tablespoon or so of minced garlic to the pan while cooking the potatoes and onions.
The pan I use for the final step results in a tortilla about 2 inches thick. And since I occasionally like a bit of "heat" with many of my foods, I occasionally put a few drops of Tabasco sauce on my tortillas, just as I do with my scrambled eggs.
Sometimes I cut a slice of the tortilla and make a bocadillo with a crispy crusty baguette.
So many possibilities.
Susana de la Luz |
May 1, 2010 11:46 PM
Do not ever freeze a tortilla, the potatoes go all watery when you freeze them and actually you should not put it in the fridge as dries the eggs and loses all the moisture, best way to keep it nice for the 2 day is cover it with a damp clothe or you can also use a soup plate as a cover. and that you need to keep the mixture sitting for 15 to 20 mins is not true the more you wait the drier tortilla you will get!!!! Im spanish and I know what im talking about
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