This authentic Tortilla de Patatas brings the heart of Spanish cuisine right to your kitchen in just 40 minutes. The classic Spanish omelet combines golden potatoes and eggs into a hearty dish that’s perfect for any meal of the day.
With simple ingredients and straightforward prep, you’ll create a protein-rich comfort food that packs 8g of protein and only 199 calories per serving. Whether served hot or at room temperature, this versatile recipe delivers restaurant-quality results at home.
Ingredients for Spanish Potato Omelette
- Extra Virgin Olive Oil: 2 ½ cups, ensures proper potato cooking and rich flavor
- Yukon Gold Potatoes: 3 medium (about 2 lbs), peeled and sliced ¼ inch thick for ideal texture
- Onion: 1 yellow or white, adds natural sweetness
- Eggs: 6 large, beaten well for binding
- Sea Salt: 2 teaspoons divided, enhances overall taste
Cooking Instructions
- Oil Preparation: Heat olive oil in large skillet over medium heat until ready
- Potato Cooking: Add sliced potatoes and onion, ensure they’re mostly covered with oil. Season with 1½ tsp salt and cook for 8-12 minutes until fork-tender
- Draining: Carefully drain the potato mixture, saving the oil. Let cool briefly
- Egg Mixture: Beat eggs with remaining salt, then combine with potato-onion mixture
- Initial Cooking: Heat small amount of reserved oil in 10-inch non-stick skillet, add mixture and cook 1 minute on high, then 5 minutes on medium-low
- First Flip: Cover pan with large plate, flip omelette onto plate, then slide back into pan
- Final Cooking: Cook 1 minute on high, then 2-3 minutes on low until center is set
- Serving: Flip onto serving plate, enjoy warm or at room temperature
Cooking Techniques
The flip is the heart and soul of a perfect tortilla de patatas! Don’t worry if you’re nervous about flipping – it’s totally normal. The key is to use a plate bigger than your pan and flip with confidence. A quick, smooth motion works best.
If some potato slides out during the flip, just tuck it back in with your spatula. The edges might not look perfect at first, but they’ll shape up nicely as the tortilla continues cooking.
Signs of Doneness
Your tortilla should be golden brown on the outside and just set in the middle – think of a tender, custardy center. The best way to check is with a quick toothpick test in the middle.
You want it to come out clean, but the center should still feel a tiny bit soft when you press it gently. The tortilla will keep cooking from its own heat even after you take it off the stove.
Serving Suggestions
In Spain, tortilla de patatas is loved any time of day! Serve it warm or at room temperature – both ways are fantastic. Cut it into wedges for a main dish, or into small squares for tapas-style snacks. It’s amazing on crusty bread as a sandwich filling.
Add a simple green salad on the side, and maybe some Spanish olives. For breakfast, try it with a bit of hot sauce or a dollop of garlicky aioli.
Storage Tips
Your tortilla will stay fresh in the fridge for up to 3 days. Keep it covered with plastic wrap or in an airtight container. You can eat it cold, but it’s yummier if you let it come to room temperature before serving.
To warm it up, pop it in the microwave for 15-20 seconds – just don’t overheat it or the eggs will get rubbery.
Tortilla de Patatas
Equipment
- 10-inch non-stick skillet
- Large plate
- Colander
Ingredients
- 2 1/2 cups extra virgin olive oil
- 3 medium Yukon Gold Potatoes about 2 lbs, peeled and thinly sliced (about ¼ inch thick)
- 1 whole yellow or white onion
- 6 eggs beaten
- 2 teaspoons crushed sea salt divided
Instructions
- Add olive oil to a large skillet over medium heat.
- Add potato and onion; they should be mostly covered with olive oil (add a little more oil if needed). Season with 1 ½ teaspoon sea salt. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are just fork tender. Don’t overcook.
- Drain potatoes in a colander, reserving oil. Taste and season with more salt, if needed. Allow to cool for a few minutes.
- Meanwhile crack eggs into a bowl and season with about ½ tsp salt. Beat eggs together. Add potato and onion and toss to coat.
- Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
- Run a rubber spatula along the outer edges of the tortilla to make sure it’s not sticking and to help it form its shape.
- Once it starts to firm up around the edges and in the center, place a large plate over the pan and flip the omelette onto the plate.
- Gently slide the omelette back into the pan and cook on high heat for 1 minute, and low heat for 2-3 more minutes or until done.
- It’s done when it feels set in the center and a knife or toothpick inserted into the center comes out clean.
- Flip the finished tortilla de patata back onto a plate, and serve. Serve warm or at room temperature.
