Tortilla de Patatas Recipe

This is a famous Spanish dish based on eggs and potatoes. The name is derived from the dishes form, which is shaped just like cake. We know from Indian chronicles – according to a document dating back to 1519 –that Tortilla de Patatas was introduced to Europe by the Spanish conquerors after it had been known in America for a long time. At least the Aztecs knew it and used to sell it on the Tenochtitlan markets. The potato, a vegetable originating in South America was introduced to the Spanish by the Incas.
In Madrid this dish is served with a salsa sauce, but it may come with mayonnaise in other regions of Spain.
This tortilla can be prepared also without eggs and you can use a mix of flour with milk or water.

Ingredients:

5 eggs
5 potatoes
1 big onion cut into pieces
2 big garlic cloves, minced
Olive oil
Spices
Salt

Directions

Cut the potatoes in thin slices and fry them in a pan. After 4-6 minutes add the onion and the garlic. Let it cook at low heat.
In a bowl, whisk the eggs and add the spices. Then stir until the composition becomes homogenous.
Once the potatoes are done, drain the oil. Give the potatoes, onion and garlic into the bowl with the eggs. Then put the mix into a pan and bake it on both sides. When ready, add some lemon juice.

Tips

Beside potatoes and eggs, Tortilla contains onion. The potatoes should be well cocked and should rest afterwards for about half an hour in the already whisked eggs. After finishing, wait for 8-10 minutes before you serve it!