This dish comes from the Navarre culture in Spain during the 17th century, where these commodities- potatoes, onions, and eggs, were mixed together as a necessity to feed large groups of people and soldiers. It is considered a humble and traditional staple in Spanish food history (RunningoftheBulls)*.
Though the egg, potato, onion, and olive oil are traditional ingredients for this dish, adding spices and parsley is actually a modern addition in the US and Italy that came to be when tapas became the new dim sum in foodie cities.
Chopping and mixing: 15 minutes
Cooking: 10 minutes
- 2 small potatoes, diced small
- 1/2 yellow onion, minced
- 3 eggs
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp garlic powder
- 1-2 tbsp parsely (fresh or dry)
- olive oil
In a mixing bowl, add potatoes, onions, eggs, salt & pepper, garlic powder, and parsley. Mix with a spoon until eggs have fully coated all ingredients.
On medium-low heat, put 2 tbsp of olive oil on a frying pan.
Once the pan is hot, take a ladle, and scoop 1 ladle-full of mixture onto the pan. (We are making smaller ones because they are easier to flip and cook faster).
Cook on each side until brown and crispy and potatoes have softened (3-5 minutes per side). Cover with a lid when cooking so the potatoes steam and oil doesn’t splatter.
Where should I buy local or organic?
Non-organic potatoes have been found to contain lots of pesticides, and many health food activists recommend buying organic potatoes, but in my case, I support local potato farmers in NC at the farmer’s market. This one really is a choice on which is more important/convenient.
Parsley is better to be bought organic. USDA tests have found some herbs containing unapproved pesticides- which means they could potentially be harmful to the body. It’s better to take the guesswork out of it and purchase organic herbs.
If you are buying eggs at the grocery store, paying a little extra for the free-range, organic eggs help out the chicken farmers that try to keep their chicken business within ethical standards. However, buying eggs from local farmers lets you have a conversation on how their chickens are raised and kept. You can find them at farmer’s markets and just by googling local farms around your area. Usually, those farms love visitors and customers! My eggs were from my parents’ hobby farm, Al Aqmar Farm, where the chickens roam free and eat bountifully.
How many does it serve?
About 4, but you can easily double or triple the recipe.
What does this pair well with?
Tortilla de Patatas pairs really well a fresh green salad, lemon juice, fresh parsley, and spanish olives.
Also, having warm bread, butter and jam with coffee makes this an all-around comfort food.
How long can it last?
I recommend only cooking as many as will be eaten right away, but the mix can last in the fridge for about 2-3 days.