Bocadillo de Tortilla de Patatas

December 09, 2007 By: erik Category: Food, Recipes, Spain 6,847 views

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As a direct consequence of some recent pimento cheesery, a plan was hatched among some bloggers I have gotten to know to hold a Sandwich Party, a weekend in which everyone makes a sandwich that’s unique or special for them and blogs about it. I figured I would go for the most uniquely Spanish sandwich I know, the bocadillo de tortilla de patata, or the Spanish potato omelet sandwich!

It’s really nothing more than a typical Spanish omelet that you place between two pieces of bread, and it’s an item that you’ll find at almost any tapas bar in Spain.

I’ve made a variation that I enjoy that includes onions and peppers, although any ingredients beyond egg and potato are superfluous to the recipe.Eggs, onion, peppers, and potatoes

A blurry flash-less photo of the raw ingredients. These peppers are exactly like regular old bell peppers in flavor and texture, but these just happen to be a little cheaper in Spain.

Step 1: Peel the potatoes and chop up all the veggies.

Chopped potatoes

It’s important that the potatoes be sliced very thinly like this.

Frying

Step 2: Fry the potatoes, onions, and peppers in plenty of oil for 10-15 minutes, stirring every 2-3 minutes. When the potatoes begin to fall apart due to your stirring, they’re probably done.

Fried and draining

Step 3: Dump entire contents of frying pan into a colander, collecting the oil in a bowl beneath.
Step 4: Put 2-3 tablespoons of the collected oil onto a smaller frying pan and put it on the stove to heat up. I usually save the remaining oil in a jar for future potato frying adventures.
Step 5: Beat 5-6 eggs in a bowl and add the fried vegetables. Add salt and optionally a little pepper.

Cooking omelet

Step 6: Pour mixture into the smaller frying pan and let cook on low heat for 5-10 minutes.
Step 7: This is the extremely difficult part that takes lots of practice. You have to place a plate over the frying pan, flip it over, and slide it back onto the frying pan to cook the other side. The really good chefs can flip it in the air, but that can get kind of messy.

Finished Tortilla

The finished tortilla de patata. At this point, it can be eaten with a knife and fork and any number of sauces, including ketchup, mayo, and/or Tabasco.

On bread with ketchup

Step 8: Cut a bit to fit on your bread and put some ketchup on it.

Ready for consumption!

You’re done! Time to eat!

 
  • Mmmm, this looks so tasty, especially where the edge of the tortilla curls away from the pan all tender-crisp.

  • So. Hungry.

  • Despite the fact that I’m looking at this at 9am, having already eaten breakfast, I want one. Now.

  • Thanks guys. Good eye, Elsa. That pan-touching curlage is where your attention should be concentrated to determine when it’s time to flip.

  • I am a huge fan of the tortilla de patata, but have never managed to make one without screwing it up in the flipping process. I guess I need to study under a tortilla master.

  • I cannot claim to never have had a potato hit the floor or lost half a tortilla into the sink (over which the flipping should always be done), but my record for successful flips has been pretty high lately.

    Heh… why am I not surprised that there are videos of this on YouTube, searching for “tortilla vuelta”.

    The very first one shows the process (for those that didn’t follow my flawless prose) pretty perfectly, and even includes the “border repair” step that I left out.

  • Heather

    I haven’t made one of those in FOREVER, I even have a special pan that’s just for tortilla making exclusively, I love love love it with tuna and a dollop of mayo on top….

  • JIM

    Thank you so much for this!!! I grew up having this for dinner (and leftovers for lunch the following day as sammiches) LOVE LOVE LOVE it.