Skratch Labs founder Dr. Allen Lim makes Tortilla de Patatas in Spain while helping Taylor Phinney train and prepare for the Tour de France. This Girona's staple is as simple as it is delicious. It's really just potatoes and eggs (and an optional adventurous flip).

One of the most essential parts of fueling an athlete is making sure that they get ample carbohydrates and one of the ways we do that is with the simple potato.
— Dr. Allen Lim


- Potatoes to fit the top of your desired pan or skillet (~10 cups used in video)

- Eggs to fill the pan to the level of the potatoes after the potatoes are sautéed (~18 eggs used in video)

- Olive Oil

- Salt & Pepper to taste

Optional garnish: Balsamic reduction, flake salt, ham, tomatos, more olive oil

Peel and take out eyes of potatoes then chop into slices. Stew potatoes in a large non-stick pan with olive oil and salt. Cook on medium heat until potatoes are almost soft or al dente. While potatoes are cooking beat eggs in a separate bowl. Cover potatoes with beaten eggs, eggs should almost cover potatoes with some sticking out. Continue to cook on medium to medium-low until eggs have firmed up a little, just enough to stick together, then you are ready to flip! Flipping has 2 options, first is the dangerous in-pan flip (experience and skill levels = extreme), the second is to put a plate over your pan and flip on the plate then transfer back into the pan (level = everyone else). Cook for 3-6 more minutes until the desired doneness, for crudo a few minutes will do for well done low heat for 5 or more minutes. 

To serve: 
Transfer to serving dish and garnish with whatever your heart desires! Allen's favorite garnish is a balsamic reduction or sriracha (because sriracha goes with everything). You could also do some green onions or olive oil and flake salt, get creative!  Cut into wedges and enjoy! Eat with Pan con Tomate for the full Spanish experience!


You can find this, and more recipes like it in Allen and Biju's book The Feed Zone Cookbook!