Tortilla de Patatas

Name: Tortilla de Patatas
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 large Eggs; 600g Waxy Potatoes, peeled and thinly sliced; 1 medium Onion, thinly sliced; 200ml Extra Virgin Olive Oil, for frying; excess drained; 1 tsp Salt, fine

Tortilla de Patatas is a classic Spanish omelette: a golden, slightly crusted exterior giving way to a tender, creamy interior studded with sweet onions and soft potatoes. It’s simple to make yet deeply comforting, perfect for breakfast, tapas, or a light dinner served warm or at room temperature.

Tortilla de Patatas is a classic Spanish omelette: a golden, slightly crusted exterior giving way to a tender, creamy interior stu... Show more

Traditional Spanish Recipe

Health Grade

B+ · Healthy

Rating

4.6

Time

1 hr

Price

0,53 €

Calories

452 kcal

vegetarian

low calorie

easy

meal prep

Method

Slice the vegetables

Peel the waxy potatoes and cut them into thin slices, about 1/8 inch thick, so they cook evenly. Thinly slice the onion as well and keep the pieces about the same thickness as the potatoes.

Cook the filling

Warm the olive oil in a large skillet over medium-low heat. Add the potatoes and onion, stir to coat them in oil, and cook gently for 15 minutes, stirring every few minutes, until the potatoes are tender and the onion is soft and sweet. Do not let them brown—the filling should stay pale and silky.

Drain the filling

Use a slotted spoon to lift the potatoes and onion out of the skillet and let them drain for a minute or two. Keep just a thin film of oil in the pan for the tortilla.

Mix the eggs

In a large bowl, whisk the eggs with the fine salt until smooth and evenly seasoned. Fold in the drained potatoes and onion gently, then let the mixture sit for 10 minutes so the eggs soak around the slices.

Cook first side

Return a thin film of the reserved oil to the skillet and warm it over medium heat. Pour in the egg and potato mixture, spread it into an even round, and cook for 4 minutes without stirring, loosening the edges with a spatula if they start to catch. The bottom should look deep golden and the top should still be slightly loose.

Flip and finish

Set a large plate over the skillet, flip the tortilla onto the plate in one confident motion, and slide it back into the pan. Cook the second side for 3 minutes more, until golden and just set in the center.