{"id":415,"date":"2023-02-09T22:11:48","date_gmt":"2023-02-10T03:11:48","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/?p=415"},"modified":"2023-02-09T22:11:48","modified_gmt":"2023-02-10T03:11:48","slug":"tortilla-de-patatas","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2023\/02\/09\/tortilla-de-patatas\/","title":{"rendered":"tortilla de patatas"},"content":{"rendered":"

from Smitten Kitchen<\/a><\/p>\n

3 to 4 (1 1\/4 to 1 1\/2 pounds) Yukon Gold potatoes
\n1 small onion
\n1 cup olive oil
\n6 extra-large or 7 large eggs
\nSalt and freshly ground black pepper (don\u2019t skimp)<\/p>\n

Prepare potatoes and onions: Peel potatoes and onion and slice them very thin with a mandoline, the slicing blade of a food processor, or by hand. If either are on the large side, first cut them in a half lengthwise so the slices will be in half-moons.
\nCook potatoes and onions: Heat oil in an 8- to 10-inch skillet, ideally nonstick, over medium-high until very hot, about 3 minutes. Add potatoes and onions in even layers and reduce heat to medium-low. Cook for 15 minutes, flipping and nudging potatoes around to ensure they cook evenly. Potatoes are done when they are tender when pierced with the tip of a knife. They should not get brown or fall apart in flipping (unless you like your tortillas with softer, more broken-up potatoes, as some do).<\/p>\n

Drain potatoes and onions: Transfer potatoes and onion to a colander set over a bowl and drain them. Season potatoes and onion with salt and pepper and let cool slightly, about 5 minutes. [Go make your salad now! Or start cracking those eggs\u2026]<\/p>\n

Make the tortilla batter: In the bottom of a large bowl, lightly beat eggs with a couple good pinches of salt and freshly ground black pepper. Stir in drained potatoes and onions. If you have 10 minutes, definitely let them soak together for that long; it makes a difference in how well the finally tortilla stays together. If you\u2019re in a rush, it\u2019s not going to ruin the dish if you skip it.<\/p>\n

Cook the tortilla: Add 2 tablespoons of the drained cooking oil* (back to the skillet over medium-high heat. Pour potato mixture into skillet and flatten the potatoes with a spatula until they\u2019re mostly even. Reduce heat to medium-low. Cook, moving and shimmying the skillet and nudging the egg around (so it runs underneath) for a minute before letting the tortilla cook undisturbed until the top is wet but not very runny, and it is golden underneath.<\/p>\n

Loosen the tortilla with a spatula then slide it onto a large dinner plate. With your hands in potholders, invert the skillet over the plate, take a deep breath, and flip it back into the skillet. You can do it! Shake the skillet to straighten the tortilla and use a spatula to gently tuck the edges back under, if needed.<\/p>\n

Return the skillet to the stove and cook tortilla to your desired doneness, another 2 to 3 minutes if you like an ever-so-slightly loose center (try it and see if you can go back), 3 to 4 minutes, or until a toothpick inserted into the center comes out dry, for full doneness.<\/p>\n

Serve: Slice onto a plate and serve in wedges, hot, cold or at room temperature, plain, or with a dusting of smoked paprika and\/or squiggle of aioli or mayo.<\/p>\n","protected":false},"excerpt":{"rendered":"

from Smitten Kitchen 3 to 4 (1 1\/4 to 1 1\/2 pounds) Yukon Gold potatoes 1 small onion 1 cup olive oil 6 extra-large or 7 large eggs Salt and freshly ground black pepper (don\u2019t skimp) Prepare potatoes and onions: Peel potatoes and onion and slice them very thin with a mandoline, the slicing blade […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[72,73,71],"class_list":["post-415","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-egg","tag-potatoes","tag-quiche"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-6H","jetpack-related-posts":[{"id":459,"url":"https:\/\/marcam2.com\/bluemartinis\/2026\/01\/09\/creamy-no-fail-make-ahead-mashed-potatoes\/","url_meta":{"origin":415,"position":0},"title":"Creamy No-Fail Make-Ahead Mashed Potatoes","author":"wvallen","date":"January 9, 2026","format":false,"excerpt":"Food & Wine recipe Ingredients Original recipe (1X) yields 12 servings 4\u00a0pounds\u00a0russet potatoes\u00a0(5 large potatoes) 1 1\/3\u00a0cups\u00a0heavy whipping cream 1\/2\u00a0cup\u00a0salted cultured butter\u00a0(such as Vermont Creamery) (4 ounces), plus more for serving 8\u00a0ounces\u00a0cr\u00e8me fra\u00eeche, at room temperature 2\u00a0teaspoons\u00a0kosher salt 2\u00a0tablespoons\u00a0chopped fresh\u00a0chives Directions Preheat oven to 450\u00b0F. 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