This is a Classic Spanish Tapas Dish eaten everywhere in Spain, in all the Tapas Bars, plain, cold, with a bit of aioli sauce or ( garlic sauce). Some recipes call for chorizo or red peppers. I like the simple version with just eggs, potatoes and onions. It’s delicious just in it’s simplicity and can be eaten for breakfast or as a snack or in between two baguette slices.
1/ 2 kilo of potatoes
1 brown onion
Olive oil (one glass, 1 / 4 liter)
Step 1: Mince onions and cook until they are translucent. Take them out of the pan and put aside in bowl.
Step 2: Wash and cut the potatoes into thin slices. Heat the oil, add the potatoes, adding a little salt and fry. When potatoes are golden brown, take them out of the pan, and drain oil a colander, and place potatoes on a plate with paper towels.
Step 2: Beat the eggs with some salt and pepper and once beaten add the potatoes, mixing thoroughly with beaten egg.
Step 3: Put pan back on stove, covering the bottom of the pan with a sheet of oil. Put onions and the egg mixture and potatoes.
Step 4: Shake the Pan a bit as if when you are making an omelet like Julia Child.When you perceive that the egg mixture is like a curd and a bit hard, put a plate on top and turns the tables (it’s easy, just have to do it safely). Cook until both sides are golden brown according to the taste, put a parsley in middle for presentation … And Voila there’s your omelet!
Paso 2 : Se baten los huevos con un poco de sal y una vez batidos se añaden las patatas, mezclándolas bien con el huevo batido. Una vez puesto el aceite a calentar se echan las patatas, añadiendo un poco de sal y se fríen. Truco: Si la tortilla gusta con las patatas más desechas puede ir desaciéndose la patata con la rasera mientras se mueve cuando se vean doradas se apartan y es importante que escurran el aceite en un colador o en un plato con papel absorbente.
Paso 3: Se prepara de nuevo la sartén en el fuego con dos cucharadas pequeñas de aceite que cubran una lamina del fondo de la sartén. Se echa la mezcla del huevo y las patatas. Truco: mover agitando la sartén con habilidad para que no se pegue la tortilla.
Paso 4: Se le puede dar vueltas hasta que quede dorada por ambos lados según el gusto…
Y ya está nuestra tortilla de patatas.
This is delicious with a cup of really thick Spanish hot chocolate and it’s easy to pack in your lunch box.
Nota Bene: Patatas is the Spanish ( from Spain) word for Papas or Potatoes
Patatas Bravas” or Bravas Potatoes is one of the classic Spanish tapas dishes and is served in bars all over Spain. The sauce is a bit spicy from the Tabasco, hence the name bravas, which means “fierce.” This is a quick and simple tapa recipe.
4 medium potatoes
salt to taste*
1 1/2 – 2 cups Spanish olive oil for frying
1 – 16 oz can of tomato sauce
2 tspns. sweet Spanish paprika ( Pimenton)
1 small onion ( chopped)
2 garlic cloves ( chopped)
1 can chopped tomatoes
1 tbsp tomato puree
a pinch of chilli powder
a pinch of sugar
chopped fresh parsley for garnish
This bravas potato recipe makes 4 servings as an appetizer.
Peel the potatoes. Cut potatoes into 1/3″ to 1/2″ chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have four long pieces. Now, cut each of those pieces into 3-4 pieces, cutting crosswise. This should give you nice bit-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt*. Bake in the oven for 30-40 minutes or fry in a pan.
Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.
Prepare ahead by heating the oil in a pan,Using a small 8-inch frying pan, put 1-2 tablespoons of the olive oil in the pan. Heat over medium heat.
Pour tomato sauce into the pan and “saute” the tomato sauce for 5 minutes.
Add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks. You can eat the Patatas Bravas with a garlicky Alioli sauce.
Aioli Sauce is coming up next in Learning Spanish is Fun.
*Tips from Sabrina’s Kitchen, Use Sea Salt always, Baelene from the South of France happens to be my favorite.