It's feria season around here. A five day party for the whole town that centres around eating, drinking, dancing and just having fun. Ladies are usually decked out in extremely elegant, yet impractical floor length dresses. The ruffles kiss the dusty paths as you make your way from caseta to caseta. I own several of those frilly frocks, love them to death but the best thing about wearing one is taking it off!!! There is so much more to it than that really, but that kind of sums it up. This place is steeped in tradition and feria is probably one of the town's biggest events of the year. From babies to seniors, everyone is out and about all hours of day and night and little sleep is required. Me however, not having the Spanish genes, do need my sleep and can't seem to keep up and party on into the wee hours. I give it a good try though!
All that being said, one of the most important things about feria is the food. Isn't everything always about food anyway. Feria food has a distinct smell in the air that you can smell for miles and days after the dust has settled. That smell is usually fried fish and other fired foods. There are about a hundred casetas dishing up their creations all day and all night, Everything from payella, fried fish of every type, Moroccan styled kebabs, croquets, shrimp, and so much more.
That brings me to this tortilla de patatas. So simple and so Spanish. It is always served at feria and I love it. Nobody else in my family cares for it, so I don't make it often as I am left eating the entire thing on own. This morning I had it on my mind and decided to make it again. This recipe has already been on the blog, but as it's feria season, today I am giving it a little refresh to bring it back to life.
Think Frittata. When I hear the word “tortilla", I think of Mexican tortilla wraps. Don't you? When I first moved to Spain and saw potato tortilla on the menu, I thought...interesting. I had to see for myself and ordered it. Well, it was not what I was expecting, whew! This potato and egg cake thing turned up inside baguette bread. A tortilla sandwich! Is is quite simple, but really filling and can be served hot or cold. Personally, I prefer it straight out of the pan all by itself.
Tortilla is normally a lunch food, but I think it can be served for breakfast or brunch. Best the day it is made, but can be refrigerated and served the next day.
Tortilla de Patatas (Spanish Potato Tortilla)
Serves 8 / Prep time: 10 minutes / Cook time: 30 minutes
7 large eggs
2 large potatoes, peeled and cleaned
1/4 Cup/60 ml of olive oil
Coarse salt to taste
Cut the potatoes into small bite size pieces, about 1-inch. Wash and drain all water. Throw a little bit of salt on top of them and give then a shake in a colander. Heat the oil in a 6 or 7 inch skillet set over medium to high heat. Add all the potatoes and cook them for around 8 minutes until soft but not golden or crispy. Stir them as they cook to ensure even cooking. Remove from pan and drain on kitchen towels. Set aside. Keep the oil in the pan over a low heat.
Whisk the eggs in a large mixing bowl. Add potatoes to the egg mixture. Pour your mixture into your prepared pan. Turn heat to medium-low and cover. You want to be careful not to brown the bottom side too much before the egg mixture cooks. Leave it cooking for about 5 minutes, gently lifting the sides off with a rubber spatula. It will still be quite runny on the top, but it is time to quickly flip the tortilla. Place a lid firmly over the frying pan and invert the pan. Now you should have the tortilla runny side down on the lid. Gently slide the tortilla back into the pan, uncooked side down. Don't worry if you loose a little of the liquid mixture in the flipping, it's normal. Cook on this side for another few minutes and flip again. Continue this flipping process until it is completely cooked. Approximately 5-7 minutes.
I prefer it served straight from the pan, but it can be covered and refrigerated. Can be served later cold or reheated in warm oven.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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