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Cultural series on Food from Africa and Europe. Today, Tortilla de Patatas

#1 - Food Specialties

AMAM, through its radio show, presents a cultural series based on traditions, food specialties and other things that bring us all together.

Culture is a notion that we all, as one humanity, share. Yet it comes in forms as diverse as there are people on our planet. How do we get closer to another culture? How does it make us different? AMAM wanted to explore this diversity by putting forward a notion: inclusion. No matter where we come from, we all share a passion for food, music, art... And we can all find ourselves in another culture, another tradition. We must take this as a way to bring us closer and not as a criterion of exclusion.

The first radio show took us to several parts of the world: Kenya, Spain and Cameroon.

Each country has its own food specialties. The members of our radio team, who each come from one of these countries, tell us their favourite recipe.

The second stop is in Spain with Natalia's favorite recipe: tortilla de patatas. Natalia was our co-director and also a radio host.

Tortilla de patatas

Spanish omelette or tortilla de patatas is a traditional dish from Spain and one of the signature dishes in Spanish cuisine. You'll find it in every corner of Spain. It can be eaten as part of a main meal or served as a "Tapa", a snack you get for free when you order a glass of wine or a beer in a bar.

Tortilla de patatas is a Spanish that can be eaten throuout th eday, as a starer, an apetizer, a main dish. Credit photo: CC


  • 6-7 Potatoes. Waxy potatoes with a lower starch content work best

  • 1 Onion. I like to use yellow onions, but white onions would also work well.

  • 4 Eggs

  • Sea salt

  • Olive oil. The potatoes are cooked in a generous amount of oil, and the oil can be strained and reused 2-3 more times in the future.

How to make it:

  1. Add olive oil to a pan over medium heat. It's better to use a nonstick frying pan 5 cm deep and around 30 cm diameter.

  2. Peel and slice the potatoes into uniform pieces. Slice the onions. Add some salt and put it in the pan, they should be mostly covered with olive oil. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are fork tender. Do not overcook them.

  3. Drain the mix and reserve it for later use. Taste and season with salt if necessary. Allow them to cool for a few minutes.

  4. Meanwhile, crack the eggs and beat them with a pinch of salt. Pour them over the cooked potatoes and onions and toss to coat.

  5. Add a little bit of oil to the pan you used before and heat it. Once hot, pour the mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes, until it starts to firm up around the edges and in the center although has be a little runny on top

  6. Once one side is cooked, you have to flip it to cook the other side. Place a large plate (larger than the size of the pan) over the pan and flip the omelette onto the plate. Gently slide the omelette back into the pan.

  7. Cook on high heat for 1 minute, and low heat for 2-3 more minutes. It’s done when a knife or toothpick inserted into the center comes out clean.

  8. Flip the finished tortilla de patatas back onto a plate, and serve.

It tastes great served warm, cold, or at room temperature. It's delicious with bread and accompanied by a fresh tomato salad, and even better with a glass of red Spanish wine and some "Jamón"

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