{"id":9995,"date":"2023-02-24T01:47:00","date_gmt":"2023-02-23T17:47:00","guid":{"rendered":"https:\/\/culinaryambition.com\/?p=9995"},"modified":"2022-12-28T02:18:45","modified_gmt":"2022-12-27T18:18:45","slug":"tortilla-de-patatas","status":"publish","type":"post","link":"https:\/\/culinaryambition.com\/tortilla-de-patatas\/","title":{"rendered":"Tortilla de Patatas – Traditional Spanish Omelette"},"content":{"rendered":"\n

Tortilla de patatas, a classic Spanish omelette can be served hot or cold, and is suitable to be served all day long for breakfast, lunch, a snack or for dinner. Traditionally it is made with eggs, potatoes, onion and some herbs, but is also a great way to use up leftover vegetables. <\/p>\n\n\n

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Only a few ingredients and a little technique are needed to prepare this national dish. Often served as an appetiser or tapa<\/a>, it can be found in small bars and high-end restaurants. The perfect tortilla should be moist, hearty, and have lots of flavour.<\/p>\n\n\n\n

This dish can be made in advance as it keeps well in the fridge. Our recipe serves 2-4 people for dinner but amounts can easily be increased to make a larger one.<\/p>\n\n\n\n

Yukon potatoes are the best choice for a Spanish omelette, but if unavailable any other firm potato variety will work.<\/p>\n\n\n\n

Also check our other egg recipes<\/a>.<\/p>\n\n\n

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Tortilla de Patatas<\/h2>\n
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Tortilla de patatas, a classic Spanish omelette can be served hot or cold.<\/div>\n
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