Valencian-style Tortilla de Patatas

Ingredients

In this Valencian adaptation, we replace the traditional bacon used in Æggekage with saffron, a staple spice in Valencian cuisine. The saffron adds a unique flavor and vibrant color to the omelette, giving it an authentic Valencian touch. Additionally, the Valencian-style Tortilla de Patatas is typically cooked in olive oil, which enhances the Mediterranean flavors of the dish. We alse have the original recipe for Æggekage, so you can check it out.

• 4 medium potatoes, peeled and thinly sliced (500g) 4 medium potatoes, peeled and thinly sliced (500g)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 6 large eggs 6 large eggs
• A pinch of saffron threads A pinch of saffron threads
• Salt, to taste Salt, to taste
• Olive oil, for cooking Olive oil, for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 3.5g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large non-stick skillet, heat a generous amount of olive oil over medium heat.
2. 2.
   Add the sliced potatoes and onions to the skillet and cook until the potatoes are tender, stirring occasionally. This should take about 15-20 minutes.
3. 3.
   In a separate bowl, beat the eggs with a pinch of saffron threads and season with salt.
4. 4.
   Once the potatoes and onions are cooked, transfer them to the bowl with the beaten eggs. Mix well to ensure all the ingredients are evenly coated.
5. 5.
   In the same skillet, add a little more olive oil if needed and heat over medium heat.
6. 6.
   Pour the potato and egg mixture into the skillet, spreading it evenly.
7. 7.
   Cook the omelette for about 5-7 minutes, or until the edges start to set and the bottom is golden brown.
8. 8.
   Carefully flip the omelette using a large plate or lid to cover the skillet. Slide the omelette back into the skillet to cook the other side.
9. 9.
   Cook for an additional 5-7 minutes, or until the omelette is fully set and golden brown on both sides.
10. 10.
    Once cooked, transfer the omelette to a serving plate and let it cool slightly before slicing into wedges.
11. 11.
    Serve warm or at room temperature.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly to ensure even cooking and a tender texture.
• Saffron — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the beaten eggs.

Tips & Tricks

• For a twist, you can add diced bell peppers or cooked chorizo to the potato and onion mixture before cooking the omelette.
• Serve the Valencian-style Tortilla de Patatas with a dollop of aioli or a side of fresh tomato salsa for an extra burst of flavor.
• Leftover omelette can be refrigerated and enjoyed cold the next day as a delicious snack or sandwich filling.
• If you prefer a softer omelette, reduce the cooking time slightly and ensure the center is still slightly runny before flipping.

Serving advice

Valencian-style Tortilla de Patatas is traditionally served as a tapa or appetizer. Cut the omelette into wedges and serve it alongside crusty bread, olives, and a refreshing green salad. It can also be enjoyed as a light lunch or dinner, accompanied by a glass of chilled white wine.

Presentation advice

To enhance the presentation, garnish the Valencian-style Tortilla de Patatas with a sprinkle of fresh parsley or chives. Serve it on a rustic wooden platter to showcase the vibrant colors of the omelette.