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The Spanish version of the farmer's breakfast is wonderfully creamy and silky inside.
Photo: Sebastian Maas / DER SPIEGEL
Who invented it?
When it comes to great culinary traditions, this question is often at the center of long-running disputes between countries or regions.
Even with the potato omelette, you are not entirely sure who will be successful.
To name just a few examples: In Germany there is the farmer's breakfast, in Thailand the Khai Chiao, in Italy the Frittata, in Iran the Kuku Sibzamini and in Spain the tortilla.
Anyone who, like me, begins to deal with omelets in more detail will come across all sorts of exciting stories during their research: Apparently the Romans already liked: Inside omelette, served with honey, with the Spaniards: inside the tortilla was probably once used as a cheap supply for the troops and in in Switzerland and Austria it is called »the omelette«, which also means a pancake.
Whoever invented this potato omelette or who cooks it best, one thing is certain: the Spanish tortilla is a luxurious meal made from modest ingredients.
Thanks to a little time and love (and even without Roman honey) the onions and potatoes get a subtle sweetness and a silky-soft texture.
The result remains wonderfully juicy inside - no comparison to the sad, dry farmer's breakfast from the country inn around the corner, which actually specializes in schnitzel.
What you need for a tortilla (enough for two to three people):
3 medium-sized potatoes
1 large onion
6 organic or free range eggs
200ml oil (for cooking, not all of it ends up in the food!)
Salt pepper
Optional: 50g white soft cheese (e.g. feta)
What does this cost?
Around 1.50 euros if two people are eating
How long does it take?
About an hour
How to make Spanish tortilla
First peel the potatoes and cut them into as thin slices as possible.
It works best with the mandolin.
But if you love your fingers, you can also invest five cautious minutes with a knife.
Champions cut the potatoes so thin that you can see through them.
Alternatively, you can carefully cut them into short strips with a vegetable peeler.
Peel the onion as well (remove the top layer of skin as well), cut in half and then cut into fine strips.
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Heat the oil in a pan.
Spaniards would certainly use pure olive oil, but since this is expensive, you can also use cheaper oils from rapeseed or sunflower - or at least partially replace olive oil with them.
Then put a potato slice in the oil as a test - when the oil bubbles around it, add all the potatoes and onions and immediately reduce the heat to the lowest level.
Then the mixture should cook gently in the pan for 30 to 40 minutes.
Neither onions nor potatoes should fry properly or take on color, but rather become really silky due to the mild heat.
Turn carefully every five minutes and detach the stuck potato slices from each other so that everything comes into contact with the oil.
Both should be done after 40 minutes at the latest.
Put the potato and onion mixture in a sieve to let the excess oil run off.
(This does not have to be removed immediately, you can fry something with it tomorrow or the day after.) Let the potatoes cool for a few minutes.
Beat the six eggs in a bowl and whisk with a fork.
Salt and pepper, then fold in the slightly cooled potato and onion mixture.
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Carefully pour the egg and potato mixture into the hot pan and let it thicken on medium heat for about three to five minutes - depending on the width of the pan, it may take a little longer or shorter.
Loosen the egg a little on the sides from the edge of the pan and push up to get a rounded shape.
No turning without a plate
If you swivel the pan and swing the whole egg mass evenly and without tearing, the underside is done and you can turn the tortilla.
The best way to do this is to use a plate: First let the tortilla slide out of the pan onto the plate so that the still soft side is on top.
Then turn the pan upside down.
Beware of oil that may be hot!
Then press the plate with the egg against the hot roasting surface and turn both over at the same time.
Remove the plate and let it set for another three to five minutes.
Put the finished tortilla on a clean plate and divide into quarters or eighths.
Sprinkle with a few crumbs of white cheese if you like.
Thanks to the gentle cooking method and the onions, the omelette stays soft and juicy.
This is not a problem, it is desirable.
A dry farmer's breakfast could have been made in ten minutes.
If you let the tortilla cool down, the potatoes will eventually soak up the moisture.
Then you can easily eat the spicy cake pieces by hand.
No wonder that the snack is often served with beer in Spanish bars.
In this sense: ¡Buen provecho y salud!
(I hope so, it's been a long time since I took Spanish classes.)
Did you recreate the recipe? Or do you know great dishes that cost little money? Please write to me! Or share your photo on Instagram using the hashtag #KochenOhneKohle.