(Spanish Potato Fritatta)
When I spent 10 days in Spain I was treated to people knowledgeable about gluten-free food. There were restaurants that brought me warm bread wrapped in paper with my own separate butter, pasta that was boiled in separate water. It was such a treat to not have to explain everything regarding my diet. But the one ting I ate every day of my trip was a tortilla de patata.
This dish is probably not what you are picturing. There is nothing resembling a Mexican flour or corn tortilla. It is essentially a thick egg fritatta with layers of thinly sliced potato-the starch of choice in Spain. This dish is a staple in Spain and I ate it every day of my travels,
This 4 ingredient tortilla de patata or potato fritatta is available for breakfast, lunch and dinner, tapas and at any time of day or night. I was assured each time that all they contain are eggs, potatoes and sometimes onion. So gluten-free, dairy-free, grain free and such great meal
You can serve this tortilla de patata hot or cold. It is such a versatile dish. Make 1 on Sunday night and you’ll have breakfast for several days. Throw it in the lunch box for school or have it for dinner.
Variations
This tortilla is wonderful as is, but eggs and potato are a great base for other flavors. Here are a few posiibilities:
- Add 1/4 c finely chopped, cooked bacon to the pan with the cooked onion
- Add 1/4 finely chopped parsley, dill, oregano or rosemary (or a mixture) to the cooked onion
- Stir 1/3 c grated romano or parmiggiano cheese into the beaten eggs
- Top with pesto
Cooking the Tortilla de Patata
A heavy skillet is ideal (cast iron is best) which is oven safe. Some non-stick skillets don’t do well in the oven.
Traditionally the thinly sliced potatoes are first cooked in the skillet with some oil, but I have chosen to boil them to reduce the amount of fat needed in the recipe. So here it is . . .
Tortilla de Patata (Spanish Potato Fritatta)
This Tortilla de Patata is a classic in Spain. It is essentially a fritatta layered with thinly sliced potato.
Ingredients
- 1½ lbs Yukon gold or red potatoes
- 8 large eggs
- ½ medium-sized onion
- kosher salt
- high heat oil (I prefer avocado or sunflower)
Instructions
- Pre-heat the oven to 350°F
- Rinse and peel the potatoes. Slice in half and then into thin slices about ⅛ inch thick.
- Place the potato slices in a large pot of COLD water. Bring to a boil over high heat.
- Heat until just softened. I cooked mine for about 10 minutes total, (they cooked at a boil for only 2 minutes.) Drain in a colander until they are dry.
- While the potatoes are cooking:
- Finely mince the onion and set aside.
- Thoroughly beat the eggs with ½ tsp kosher salt and set aside.
- Using a 10″ cast iron or heavy skillet cook the onion in 2 tsp oil for a minute or two until translucent. Add the potato and 2 more tsps. oil and give the pan a shake to combine.
- Pour in the beaten eggs. Give the pan a shake to get the potato evenly distributed. Cook on the stove top over low heat for 2 minutes.
- Transfer the pan to the oven and cook for 12-15 minutes more or until it is fully set.
- Loosen the sides with a spatula or knife and flip over onto a plate.
Nutrition Information
Yield 8 Serving Size 1 wedgeAmount Per Serving Calories 202Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 186mgSodium 157mgCarbohydrates 26gFiber 3gSugar 2gProtein 9g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated using information from the Nutritionix database. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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