A throwback is coming your way. I have some photos and recipes to edit in the coming weeks but things have been hectic during the past month and couldn’t find the time to focus and publish anything on this blog. However today I managed to arrive home during the early hours of the afternoon. It took me quite a bit of time to settle in to be honest, but thankfully a few easy house chores didn’t stop my writing rhythm. To a certain degree.
My last post was about my easiest go-to recipe for when I’m either eating alone or when I really crave a snack. Many people I know love using eggs. The reason is, to be frank, because they’re so versatile and quick to cook. This week I want to write about a recipe (well barely a recipe I guess, but it’s still cooking so let’s go with it) that reminds me of a conversation with our friend Jaime, who happens to be Spanish. He insisted, and rightly so, that a tortilla de patatas should only have eggs and potatoes. An onion could be added but that’s primarily it…and it should be thick.
I can almost see him getting angry at the title above. I added the word frittata because my version is not that thick. I have a valid reason here – when I made this I didn’t have a lot of time to spare so I sliced the potato as thinly as I could so that the slices would cook rapidly. A larger quantity of potatoes would have taken forever to cook. One of my pet peeves is raw potatoes. That would make me squirm.
So even though I’m not claiming this as being the authentic thing, I think it’s pretty close.
- 1 – 2 tablespoons olive oil
- butter (optional)
- 4 large eggs
- 1 large potato, peeled and cut into very thin slices
- pinch of salt
- freshly ground pepper
Place a shallow heavy-based pan on medium heat and lightly coat it with a little oil or butter, or a combination of the two. Don’t use too much oil to avoid a soggy tortilla.
Mix the eggs, salt and pepper together in a bowl and set aside.
Distributing the potato slices as equally as possible around the pan and shallow fry until they’re cooked through. Pour the eggs onto the potatoes.
Give the omelette time to cook at the base, then place it under the grill until it cooks through and turns a nice golden colour.
Serves 2, with a green salad.
Enjoy!
Chorizo & Thyme 
Thanks, Roberta. Our friends in Madrid make the same kind of fritatta as your friend Jaime, so it must be authentic😊😊
Thank you so much! That really means a lot!