Tortilla de Patata

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Last Updated on January 13, 2020 by Chef Mireille

Tortilla de Patata, Spanish Frittata

I recently discovered I Heart Cooking Club that picks a different celebrity chef every 6 months and all participating members cook their recipes.  I am so bummed that I missed the 6 months they were concentrating on Jamie Oliver.  He’s one of my favorites and I own two of his books.  Oh well, for the present, the focus is Madhur Jaffrey.  Madhur Jaffrey is an accomplished celebrity chef and actress, with dozens of cookbooks to her name.  Since I already own two of her cookbooks, I decided to embrace this Cooking Club theme with her recipe for Tortilla de Patata.

IHeartCookingClubsMadhurJaffrey

This recipe is from her cookbook, World Vegetarian.  This is an exhaustive volume of over 700 pages of recipes from all over the world.  Although the majority of the recipes are Indian which is her area of expertise, there are many recipes included from everywhere – Trinidad, Ecuador, Cypress, Indonesia and beyond.

This is basically Spain’s version of a frittata but with potatoes, it makes for a filling breakfast.

 

 

 

Tortilla de Patata – Spanish Egg & Potato Cake

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves 4
Ingredients:
1 lb. potato, peeled and sliced as thin as possible
1 1/4 teaspoons salt, separated
1 cup olive oil
1/8 teaspoon dried oregano
4 eggs
1/4 cup water
black pepper, to taste

Arrange the potato slices in the bottom of a 10 inch skillet.  Sprinkle 1 teaspoon of the salt on top.  Add the oil and on medium heat, bring to a simmer.  Cover, reduce the heat to low and cook for 10 minutes.
In a small bowl, whisk the eggs with the remaining salt, pepper, oregano and water.
Pour out the oil and remove the potato slices to a paper towel lined plate.

Strain oil and reserve for reuse.
Add 2 tablespoons of the same oil back into the skillet.  Pour the eggs in and cook for 1 minute on medium heat.  Reduce to low and add the potato slices on top.  Cook on medium low heat for 10 minutes.
Place a plate on top and flip the cake onto the plate.  Slide it back into the skillet and cook the other side for 2-3 minutes.

Flip over onto serving dish.

See also  Smoky Pork Stew with Sweet Potatoes & Carrots

Perfect for weekend brunch!

Note: Her original recipe also included 1/2 onion, peeled and sliced to be fried with the potatoes.

Don’t forget to check out other Madhur Jaffrey recipes I’ve already tried:
Moong Dal Bhajia
Green Lentil Dal

 
Black & White Wednesday hosted by Simona

This tortilla is often served as tapas in Spanish bars.  It’s a great option for brunch or a first course.  It can also be made into a complete meal by serving it with a salad and rolls or biscuits. Try these Multi-Grain ones.

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Simona

    I should not have read your post right before dinner: now you have me craving your tortilla de patata 😉 Thank you so much for contributing to Black and White Wednesday. And Happy New YEar!

  2. Kim

    So glad to have you joining us at IHCC! I have MJ's World Vegetarian book and it is huge for sure. Potato tortilla is always a hit. Looks delicious 🙂

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