June 13th, 2009

(my kind of) tortilla de patatas

Few days ago, I really miss my very good friend, L, and I also really miss her food, especially her tortilla :) We used to live in a cute attic apartment in Milan with two other people, with a tiny terrace where you can see Milan and the Alps. I miss our daily late breakfast (the sleepily walking in the kitchen kind of thing and the occasional coffee burning :) and saturday easy lunch and of course, her wonderful tortilla de patatas.

In Spain, I was told that everybody sort of has their own kind of tortilla. My friend L has hers and I think I should make my kind of tortilla.

Last time I was in Gerardo’s shop, I got these wonderful red-ish-pink-ish skinned new potatoes from Bologna, so I decide to make one with thinly sliced potatoes and shallot because I don’t want to ‘boil’ it in oil like the traditional way, by slicing it very thinly, I want to reduce to potato cooking time and use much less oil. It worked well and It tasted just sim.ply.gooooooooddddd :)

Wapa, if you read this: I miss you! xx

(My Kind of) Tortilla de Patatas :)

Enough for 2

Cooking soundtrack: Savath&Savalas!

2 medium red skinned new potatoes, washed and very thinly sliced

2 large organic egg

1/2 shallot, very thinly sliced

Sea salt and pepper

Extra virgin olive oil

Heat 3/4 tablespoons of olive oil a frying pan over medium heat, then add the shallot and fry till softened but not coloured. Add the potatoes, cook until soft (about 10-15 minutes), stirring every now and then. Remove from heat and set aside.

In a bowl, whisk the eggs with sea salt and pepper then add the cooked potatoes. Mix well.

Return the mixture to the pan, and cook with medium heat. When the bottom side is browned, flip the tortilla (I used a plate with diameter bigger than the pan, I flip it upside down - be careful not to burn yourself with the hot pan - and return in to the pan with the uncooked side facing down…abit complicated, I hope this is clear enough, will ask Marco to take photos next time), cook until brown.

Transfer to a plate, and divide for two. Sprinkle with sea salt.

You can eat it hot or cold, usually with alioli, but I don’t like it so I just had it with mayonaise, good fresh ciabatta and simple seasonal salad. Yum!

Buon apetito!

Filed under: food