If you're craving a slice of Spanish potato omelet, we've got the perfect tortilla de patatas recipe for you!
The tortilla de patatas is Spain's true national dish. Eaten across the country, for any meal of the day, it doesn't get much better than this simple combination of eggs, potatoes, onion and olive oil. Enjoy a slice of Spain in your own home with ingredients that you already have in the kitchen! Read on for our tortilla de patatas recipe or take a look at the recipe postcard at the end of the post.
Tortilla de patatas recipe
Forget paella—the tortilla de patata is Spain's true national dish. Enjoyed all across the country, from breakfast to dinner, the Spanish potato omelet is simple and delicious. Customize to your tastes by leaving out the onion, and cooking to your preferred level of doneness (we prefer it with onion and runny!).
Cut the potatoes into ½ centimeter slices.
Pat the potato slices dry and put them into a large bowl; sprinkle with salt, and mix well.
Heat a ½ inch of high-quality extra virgin olive oil in a large frying pan at medium-low heat.
When the oil is hot, add the potatoes and add more oil if necessary until all are covered.
Cook the potatoes for 20 minutes at a low heat.
Meanwhile, beat the eggs in a large bowl and season with some salt and pepper.
Thinly slice the onion, and fry in a separate pan for about 10 minutes until they begin to caramelize.
When the onions are caramelized, drain off any excess oil and add to the egg mixture.
Once the potatoes are cooked, remove with a slotted spoon to a strainer to cool off while excess oil drips away.
After a few minutes, add the potatoes to the egg mixture and stir well.
Let mixture sit for about 20 minutes.
In the same pan where you fried the potatoes, remove all the oil (you can reuse it!) and over a medium-low heat add the egg mixture.
Over a low heat, cook the egg and potato mixture for about 6-8 minutes on the first side.
When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip quickly before sliding the uncooked side back in.
Once the entire tortilla is set, slide out of the pan onto a serving plate and let cool a little before diving in.
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Ingredients
Directions
Cut the potatoes into ½ centimeter slices.
Pat the potato slices dry and put them into a large bowl; sprinkle with salt, and mix well.
Heat a ½ inch of high-quality extra virgin olive oil in a large frying pan at medium-low heat.
When the oil is hot, add the potatoes and add more oil if necessary until all are covered.
Cook the potatoes for 20 minutes at a low heat.
Meanwhile, beat the eggs in a large bowl and season with some salt and pepper.
Thinly slice the onion, and fry in a separate pan for about 10 minutes until they begin to caramelize.
When the onions are caramelized, drain off any excess oil and add to the egg mixture.
Once the potatoes are cooked, remove with a slotted spoon to a strainer to cool off while excess oil drips away.
After a few minutes, add the potatoes to the egg mixture and stir well.
Let mixture sit for about 20 minutes.
In the same pan where you fried the potatoes, remove all the oil (you can reuse it!) and over a medium-low heat add the egg mixture.
Over a low heat, cook the egg and potato mixture for about 6-8 minutes on the first side.
When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip quickly before sliding the uncooked side back in.
Once the entire tortilla is set, slide out of the pan onto a serving plate and let cool a little before diving in.
Lauren grew up in an Italian-American family where 3-hour meals were the norm. After 10 years in the restaurant industry, she moved to Spain where she launched her popular Spanish food blog, Spanish Sabores, and soon after led groups on the first Devour Madrid food tours.