Tortilla de Patatas Española

Isn't it amazing that just a handful of simple, humble ingredients make some of the most incredible meals? Tortilla de Patatas Española has become a family favorite, especially with my husband, who served a 2-year mission in Barcelona, Spain, and came back with a love of this classic dish.

Although I've included it in our Appetizer section, this Spanish omelette is truly a meal of its own, particularly if you pair it with a nice green salad and a crust of bread.

My latest obsession with this dish was spurred on by my recent purchase of these inexpensive, Spanish tortilla pans that I "gifted" to my husband for his birthday. (Oh! The perks of being married to a food blogger!)

The interlocking pans make the flipping action required by Spanish tortilla a more guaranteed success! So if you're a clumsy cook like I sometimes am, you might enjoy this kitchen tool.  (Plus, the pans can be used individually for any non-stick cooking needs that you have.)


What Ingredients Do I Need to Make Tortilla de Patatas Española?

  • 2-2.5 lbs. gold potatoes
  • 2 cups diced onion
  • 8 large eggs
  • 1/2 cup extra virgin olive oil
  • 1 1/2 teaspoons salt  (divided)
  • 1/4 teaspoon black pepper

How Do I Make Tortilla de Patatas Española?

First, wash and peel the potatoes. Then pat them dry. Slice the potatoes about 1/8 inch thick. I like to use a mandolin to get nice, uniform slices.  If your potatoes are large, cut them in half lengthwise before slicing. (Or you can stack all the slices and then cut them in half.)

Next dice up your onion. Then pour 1/2 cup of oil into a 12-14" pan. Sauté the onions for a few minutes and then add your potatoes.  Sprinkle the potatoes and onions with a half a teaspoon of salt.

Continue sautéing the potatoes, stirring every few minutes until they are fork tender (about 15-20 minutes).  You can cover your potatoes the last few minutes to completely soften them, but you don't want to over-steam them, or fry them.  They should not turn crisp or brown, just perfectly tender, while remaining white.

Drain the potatoes in a colander over a bowl to reserve the extra oil, which you can use later. Then let the potatoes cool down for about 5 minutes.

Meanwhile, crack your eggs into a large bowl (that can also fit the potato mixture) and whisk together.  Add the black pepper and the remaining salt.

Add the potatoes to the egg mixture and let rest for a few minutes. Some chefs recommend you let the mixture rest up to 20 minutes, but I didn't notice any improvement on the final product by doing this.

Warm 2 tablespoons of oil in a 10" non-stick skillet. Then pour the potato and egg mixture into the pan. Cook on medium low heat for 7-8 minutes, or until all but the very center of the omelette is well set, being careful not to burn the bottom.

If you have a double tortilla pan set, secure your top pan onto the top, and then quickly flip the whole omelette.  If you do not have this type of pan, drizzle a little oil over a flat plate or lid, and then press this over your omelette, while you carefully invert the omelette on to it.  Then slide the omelette back into the pan to finish cooking the other side. It takes about another 5 minutes for the egg to set.  There is some disagreement in the Spanish tortilla community whether fully-cooked eggs or runny on the inside is "perfect." I prefer mine to be fully set, which also helps in slicing and serving the tortilla.

Let the tortilla de patatas rest for another 5-10 minutes before slicing.  You can also refrigerate the tortilla and serve it cold, which is equally delicious!


Note: This post contains some affiliate links, which means that I could earn a small commission off items you purchase at no additional cost to you.

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