Spanish Tortilla de Patatas

This iconic Spanish dish is reimagined here for a heightened flavour experience. Traditionally made with eggs, potatoes, and onions, the tortilla gains remarkable depth with the addition of UMAM fish sauce. Its rich, savoury notes enhance the earthiness of the potatoes and the delicate creaminess of the eggs.

Serves: 6

Preparation time: 15 minutes

Cooking time: 40 minutes

Ingredients:

• 500 g potatoes (firm variety such as Yukon Gold), thinly sliced (2–3 mm)
  
• 1 large yellow onion, minced
  
• 12 large eggs, beaten
  
• 1 tbsp UMAM fish sauce
  
• Black pepper, to taste
  
• Oil for frying
  

Instructions:

1. In a 25 cm skillet, cook the potatoes in oil for 15 minutes.
   
2. Add the onion and continue cooking for 10 minutes, until everything is tender and lightly golden brown.
   
3. Drain off the oil. Mix the eggs with the UMAM fish sauce, then pour the mixture into the skillet.
   
4. Cover and cook over low heat for 15 minutes, until the surface is just set.
   
5. Carefully flip the tortilla to cook the other side. Serve slightly soft in the centre.
   

Recipe photo for reference only.