08 Nov2007

pat3

Wedges of potato torta are always one of our favorite selections at a Spanish tapas bar or restaurant. I think the blandness and heaviness of the torta counters the saltiness of jamon serrano and the meets the pinoy hankering for something more substantial in our stomachs. There are so many variations of this dish that I don’t really know what constitutes an authentic version. So what you get is my version. A torta of this sort almost always follows a large meal the previous day where I have “intentional” leftovers. In this case, I made home-style fries and had too many boiled potatoes so i kept a few of them in the fridge for breakfast the next day. In the morning, I peeled the potatoes and cubed them. Then I mixed up 8 or so small organic eggs, added salt and a touch of cream and put it all into an ovenproof pan set over medium heat on the stovetop. Once the torta set a bit, I stuck it inot a hot 375 degree F oven for about 12-15 minutes until it was ready. Serve hot or wait for it to cool and serve in wedges. Another variation is to add grated cheese to ramp up the saltiness and richness as well.

pat2

We also had a LOT of leftover ham from the night before so I sliced some of that and served it together with the torta. On another morning, you can make a similar torta but include chopped bits of ham and chopped onions, bell peppers, etc. The variations are indeed endless. But this is so simple to make, so satisfying to eat and a great way to use up “leftovers.” Below, the fogged up view of the ingredients…no, I didn’t wake up in a literal fog, my camera just slept with me in an airconditioned room and was still too cold to start taking pictures so early in the day… :)

pat1

 

COMMENTS:

  1. chibi_maruko says:

    yum yum!! It has two of my most favorite food — egg and potato!! I once asked a Spanish friend to teach me how to prepare this “torta” sabi niya mahirap daw…mukha namang hindi ganun kahirap! =)

    Nov 8, 2007 | 12:33 pm

     
  2. Myra P. says:

    I like to serve this with chorizo rice. We make our own skinless chorizo at home (no preservatives!) and always have a ready supply in the freezer. This combo is so yummy, esp if the chorizo is spicy and extra flavorful.

    Nov 8, 2007 | 12:54 pm

     
  3. bernadette says:

    I like this torta very much! Usually mixing chopped parsley with it gives it more aroma! Thanks, MM!

    Nov 8, 2007 | 1:01 pm

     
  4. Ellen says:

    I add chopped italian parsely with my potato fritata =) and eat it with rice and ketchup. Yummy!

    Nov 8, 2007 | 1:10 pm

     
  5. Duday says:

    Delectable!!! Could it possible to have seafood torta? like a mixture of squids, shrimps and fish? Thanks MM.

    Nov 8, 2007 | 1:34 pm

     
  6. Anna Banana says:

    My mom calls hers “Torta Borta”. I dont know why. Its got potatoes and ground pork. My hubby added diced grilled eggplant to that mix. Both taste good on days we don’t have anything else to cook…(hehe, that happens). It gets boring after a few bites so i dip it in kethcup, hubby uses sweet chili sauce.

    Nov 8, 2007 | 2:38 pm

     
  7. nikka says:

    This looks pretty good. My sister sells Traditional Spanish Tortillas at the Salcedo Market. We use an old family recipe from our Spanish grandparents, and the older Spanish folks are our best customers. Come by some time and try it!

    Nov 8, 2007 | 2:47 pm

     
  8. CecileJ says:

    The torta looks yum with the nicely browned edges. But I like the look of that ham better!!!! ;)

    Nov 8, 2007 | 3:57 pm

     
  9. apm says:

    Hi Marketman,

    I tend to use a lot of EVOO in my version the potatoes need to be floating in oil. I tend to serve my tortilla de patata with either salsa brava or alioli.

    Have you ever considered experimenting ale Ferran Adria in making a tortilla de patata out of potato chips?

    Incidentally a friend of mine used to have to make the Potato chips for the bar of Thomas Keller’s restaurant Per Se. He used clarified butter for the chips and would occasionally sandwich the chips with a truffle. Everything else in that restaurant is cooked in a composite of duck and pork fat. That make’s me wonder how a tortilla de patata would taste if you used duck or goose fat for oil?

    Nov 8, 2007 | 4:40 pm

     
  10. millet says:

    MM, it is so weird that you have been featuring my Dad’s favorite things to cook these past few days. First, it was arroz a la cubana, and then this torta. My dad always insisted on slicing the potatoes into thin rounds, not cubes, so for me and my sibs, it’s called a torta de patata only if the potatoes are sliced! if the potatoes are cubed, the result is called…what else but a potato omelet!

    Nov 8, 2007 | 5:24 pm

     
  11. alicia says:

    This is comfort food too me. My mom used to whip up eggs, onions and potatoes for dinner when she needed something quick. I loved it (still do!) Definitely with ketchup! After a recent trip to Spain I tried to make two torta di patatas that we enjoyed.. the first was just with potatoes and onions and the inside was very soft and you could taste and smell the wonderful olive oil they used. The second had chorizo mixed in with the egg and poatoes and then a spread of alioli on the top.. it was heaven! Question.. How much oil do you use? I find that unless I use a LOT, It sticks to the pan and I don’t get the finished look around the edges. I think we use the same pan too -if its the one in the picture ,so please tell me what am I doing wrong?

    Nov 8, 2007 | 6:31 pm

     
  12. artisan chocolatier says:

    MM, can I invite myself to breakfast at your place? That torta and ham look soooooooo delicious!!!!!

    Nov 8, 2007 | 8:19 pm

     
  13. zena says:

    The browning of the top looks sooo appetizing. I had this at a tapas bar with some chorizo for a bit of a kick of flavor. But at home, it’s usually with onions. Add cheese when still hot, and i’m a happy camper!
    (i’m finally getting my manogsteen-coffee cake tomorrow, hooray)

    Nov 8, 2007 | 10:10 pm

     
  14. Ebba Myra says:

    I make mine with ham or chorizo, and … raisins. That’s how I seen my Nanay makes. My children and hubby loves this dish too, except for my husband, I add chili flakes, toasted garlic and lots of bell pepper. Serve with hot fresh cooked plain white rice. Yummy. I think I am serving this my for spouse’ breakfast to-go.. (maybe put it inside a pita bread).

    Nov 8, 2007 | 10:24 pm

     
  15. Lou says:

    I love Spanish torta with minced red/green peppers too.

    Nov 9, 2007 | 12:43 am

     
  16. Ted says:

    MM,
    Did you bake the ham yourself? If you don’t mind sharing your ham recipe, that would be greatly appreciated.

    Nov 9, 2007 | 2:19 am

     
  17. bea tenchavez says:

    My tita in Madrid who doesn’t really cook makes her short-cut tortilla with potato chips—yup potato chips, sliced onions, and beaten egg in one dish/cazuela/bowl, then microwaves it. The outcome—well not bad, actually tastes like the restaurant-kind tortilla!…I guess the potato chips she uses are the real ones (potatoes,no preservatives) the one you can buy in different corners of Madrid!

    Nov 9, 2007 | 5:07 am

     
  18. negrosdude says:

    just one word came out of my mouth when i saw the picture on this post: “G O R G E O U S.” (absolutely)

    Nov 9, 2007 | 6:31 am

     
  19. negrosdude says:

    that word, for the FIRST picture, the torta de patata….

    Nov 9, 2007 | 6:34 am

     
  20. linda says:

    I slice my potatoes in thin slivers when I make my torta and add thinly sliced onions and green and red peppers and when cooked it’ll be 2-3 inches thick.When cooled, I slice it in large cubes and place a toothpick on top of each cube and madaling maubos everytime I bring it to a party.

    Nov 9, 2007 | 7:41 am

     
  21. brownedgnat says:

    Hmmn–Tortilla de patatas. Looks scrumptious! I just made some last weekend with grated manchego cheese served with a bottle of Rioja. Mine is basically made of potatoes and onions but I make it pretty thick (a couple of inches at least). I bought a special cookware from Spain just for making Tortilla de Patatas. It’s non-stick and the two pans interlock with a stainless steel clasp for easy flipping. Similar gadgets are now available in US stores but they tend to be heavier.

    Nov 9, 2007 | 8:21 am

     
  22. Mila says:

    I waver between crispy thin potato torta or thick kinds with lots of stuff in it (I like ham or shrimp, with some green/red peppers, sometimes zucchini, carrots… ah whatever is in the fridge kind of tortas). Lately, I squeeze a lot of the roasted garlic in the mix, then eat it with a very garlicky aioli. No rice, no bread, what with all the potatoes, it’s a complete meal.

    Nov 9, 2007 | 10:04 am

     
  23. Jaja says:

    yummy yummy!!!! i agree with Mila, this is already a complete meal.

    Nov 9, 2007 | 3:50 pm

     
  24. Roberto Vicencio says:

    While looking for a possible substitute for El Rey Chorizo de Bilbao that I use for my nilaga, I ran across a locally made chorizo de bilbao at Salcedo’s Saturday Market. I used the chorizo omelette as a test platform and the locally made chorizo made the grade. In my opinion.

    Nov 9, 2007 | 8:56 pm

     
  25. corrine says:

    Woow! What beautiful browning!

    Nov 9, 2007 | 10:15 pm

     
  26. marosee says:

    i always thought the combination of just potatoes and eggs would be too bland for me.. and after this post i think i should make mine with chorizo or ham..:-)

    Nov 9, 2007 | 10:56 pm

     
 

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