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Tortilla de patatas is a classic Spanish dish, a national omelet made with potatoes and onions, served as tapas, a main course or a snack. The name "tortilla" in Spain refers specifically to this omelet (unlike the Mexican corn flatbread). Potatoes and onions are first deep-fried in a mixture of olive and vegetable oils until tender, then mixed with lightly beaten eggs (it's important not to whip into foam, but only to stir). The mixture is left to rest for 30 minutes to allow the potatoes to absorb the egg, then fried in a skillet on both sides until golden brown. Served with "pan con tomate" — toasted bread rubbed with garlic and tomato and drizzled with olive oil.

Peel potatoes (0.5 kg) and slice them very thinly, finely chop the onion (1 pc) and mix with the potatoes. Fry in a mixture of olive and vegetable oil (deep-frying, in plenty of oil) over medium heat for 20 minutes until tender. Mix four eggs and 2 yolks with salt and pepper (do not whisk, only stir), then combine with the warm potatoes and onions. Let rest for 30 minutes. While the mixture rests, for "pan con tomate" toast the bread on a dry skillet or in a toaster, rub with garlic and tomato, and drizzle with olive oil. Heat a skillet with a small amount of olive oil, add the egg-potato mixture and fry for 2–3 minutes over medium heat. Flip using a plate and fry for another 2 minutes. Serve on slices of pan con tomate.

INGREDIENTS

Omelet

• 0.5 kg potatoes;
• 1 onion;
• 4 eggs;
• 2 yolks;
• salt, black pepper;
• olive and vegetable oil.

Pan con Tomate

• bread;
• tomatoes;
• garlic;
• olive oil.

PREPARATION

1. Peel the potatoes and slice them very thinly.
   
   
2. Finely chop the onion and mix it with the potatoes.
   
   
3. Fry the onion and potatoes in deep oil (a generous amount of olive and vegetable oil mixture) over medium heat for 20 minutes.
   
   
4. Mix four eggs and 2 yolks, season with salt and pepper, and without whisking the eggs, combine them with the warm potatoes and onions. Let rest for 30 minutes.
   
   
5. While the tortilla rests, toast the bread on a dry skillet or in a toaster.
   
   
6. Rub the bread with garlic and tomato and drizzle with olive oil. Pan con tomate is ready.
   
   
7. Heat a skillet with a small amount of olive oil.
   
   
8. Add the tortilla mixture and fry for 2–3 minutes over medium heat.
   
   
9. Flip using a plate and fry for 2 minutes.
   
   
10. Serve the tortilla on pan con tomate.