Have you ever noticed that the most quintessential foods of any region are super simple, cheap to make, and delicious? Tortilla de Patata is one of these dishes...eggs, onions, potatoes, salt, and oil make a tasty and hearty meal.
This dish is more of what we might call a 'frittata' in the US, not the tortilla that we are used to in Mexican food. The word 'tortilla' also means 'omelette,' which this is not either....
I try not to feed new mamas onions as they can make young babies gassy. If you prefer to avoid them too, simply leave the onion out of this recipe.
NOTE: This recipe is easiest with 2 frying pans of the same size (even better if they are non-stick or well-seasoned cast iron). For this recipe, I use 6-8inch pans. If you don't have 2 pans, you can flip the tortilla onto a plate, then slide it back into the same pan to cook the underside.
TORTILLA DE PATATA
1/2 med onion, chopped
1 large potato, cut into quarters and sliced thinly (1/4")
1 splash milk/milk alternative
2 pinches of baking powder
Oil (I prefer butter or ghee)
1 t Salt
Put sliced potatoes in a medium sized bowl and cover with cool water. Let sit.
Heat both frying pans over medium heat.
Add 2-3 T oil to each pan
Drain potatoes and put them in one pan to cook.
Add onions to the other pan to cook.
While the two pans cook, put eggs, milk, salt and baking powder in a bowl and beat together until smooth.
Once the onions and potatoes are fully cooked, add onions to potatoes and stir.
Dump in egg mixture. Turn heat down a bit, and let this cook for a while until the whole thing is solidifying.
Flip the Tortilla into the other pan (still hot) or use the same pan with the method described above.
Cook until the center is done, @10mins
Turn out onto a beautiful plate. Cut into pie wedges and serve hot alone or with mayonnaise, aoli, tomatoes, or your favorite salsa.