Tortilla de Patatas

A coworker at the office is a huge fan of Spain and often cooks Spanish food. We talked this morning about the way how to make potatos and eggs into a tasty tortilla.

Her first advice was, cut the potatoes as thin as possible and the second was, use a lid on the pan to cook the eggs.

You will need a pan with a relatively high rim so that the tortilla de patatas is not flat as a pancake. Other then that you need a good amount of time and patience until the potatoes get to the stage, were they are ready for the eggs. I added onions and a little garlic as well.

recipe for 2:
500 g potatoes
2 small onions
2 cloves of garlic
50 ml of olive oil
3 large free range eggs
salt and pepper

Peel potatoes, onions and garlic. Use a mandoline and slice the first 2 ingredients. Chop the garlic.
Use a small pan with a high rim and a spatula to stir.
Heat up the oil to upper medium and toss in the potatoes. Stir often, reduce the heat to medium and after 15 min the potaotes get a little colour around some edges. Add sliced onions and garlic and stir until onions are soft.
Season with salt and pepper.

Beat the eggs with salt and pepper too and pour them over the potatoes and stir well.
Close the lid and let the eggs set.
Use a bigger plate and put that on top of the tortilla and flip it over.

I ate a cucumber salad with sour cream and herbs with it.