Spanish Tapas at Home: Tortilla de Patatas Recipe

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.

But if you're not in Spain at the moment, no worries. You can still 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.
The tortilla de patatas, or Spanish potato omelet, is Spain's national dish. Make it yourself with this Spanish tapas recipe!

Tortilla de patatas recipe

AuthorLauren AloiseYields4 ServingsPrep Time50 minsCook Time20 minsTotal Time1 hr 10 minsCategory

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 like ours with onion and on the runny side!

 1 kg potatoes, peeled & rinsed
 8 large eggs (free range if possible)
 1 onion
 salt and pepper to taste
 extra virgin olive oil

1

Cut the potatoes into ½ centimeter slices.

2

Pat the potato slices dry and put them into a large bowl. Sprinkle with salt and mix well.

3

Heat a half inch of high-quality extra virgin olive oil in a large frying pan over medium-low heat.

4

When the oil is hot, add the potatoes. Add more oil if necessary until all the potatoes are covered.

5

Cook the potatoes for 20 minutes over low heat, stirring occasionally to ensure they don't stick.

6

Meanwhile, beat the eggs in a large bowl and season with some salt and pepper.

7

Thinly slice the onion and fry it in a separate pan for about 10 minutes until it begins to caramelize.

8

When the onions are caramelized, drain off any excess oil and add the onions to the egg mixture.

9

Once the potatoes are cooked, remove with a slotted spoon to a strainer. Let cool while the excess oil drips away. You want the potatoes to be warm, but not so hot that they cook the egg.

10

After a few minutes, add the potatoes to the egg mixture and stir well.

11

Let the mixture sit for about 20 minutes.

12

In the same pan where you fried the potatoes, remove all the oil (you can reuse it!). Over medium-low heat, add the egg mixture.

13

Lower the heat and cook the egg and potato mixture for about 6–8 minutes on the first side.

14

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. Flip quickly before sliding the uncooked side of the tortilla back into the pan. Continue cooking for about 5 minutes, or to your preferred level of doneness.

15

Once the entire tortilla is set, slide it out of the pan onto a serving plate. Let cool a little before diving in.

You can make Spain's most famous dish for dinner tonight with this tortilla de patata recipe! All you need are eggs, potatoes and an onion! Enjoy a delicious tortilla de patata with this Spanish tapas recipe.

Want to learn even more secrets of Spanish cooking? Check out our lineup of online food and wine experiences and bring Spain into your kitchen! 

Ingredients

 1 kg potatoes, peeled & rinsed
 8 large eggs (free range if possible)
 1 onion
 salt and pepper to taste
 extra virgin olive oil

Directions

1

Cut the potatoes into ½ centimeter slices.

2

Pat the potato slices dry and put them into a large bowl. Sprinkle with salt and mix well.

3

Heat a half inch of high-quality extra virgin olive oil in a large frying pan over medium-low heat.

4

When the oil is hot, add the potatoes. Add more oil if necessary until all the potatoes are covered.

5

Cook the potatoes for 20 minutes over low heat, stirring occasionally to ensure they don't stick.

6

Meanwhile, beat the eggs in a large bowl and season with some salt and pepper.

7

Thinly slice the onion and fry it in a separate pan for about 10 minutes until it begins to caramelize.

8

When the onions are caramelized, drain off any excess oil and add the onions to the egg mixture.

9

Once the potatoes are cooked, remove with a slotted spoon to a strainer. Let cool while the excess oil drips away. You want the potatoes to be warm, but not so hot that they cook the egg.

10

After a few minutes, add the potatoes to the egg mixture and stir well.

11

Let the mixture sit for about 20 minutes.

12

In the same pan where you fried the potatoes, remove all the oil (you can reuse it!). Over medium-low heat, add the egg mixture.

13

Lower the heat and cook the egg and potato mixture for about 6–8 minutes on the first side.

14

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. Flip quickly before sliding the uncooked side of the tortilla back into the pan. Continue cooking for about 5 minutes, or to your preferred level of doneness.

15

Once the entire tortilla is set, slide it out of the pan onto a serving plate. Let cool a little before diving in.

Spanish Tapas at Home: Tortilla de Patatas Recipe

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