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A slice of tortilla de patatas española on a blue table

Tortilla de Patatas Española

Prep Time 35 minutes
Cook Time 35 minutes
Course Appetizer, Breakfast
Cuisine Spanish
Servings 8

Ingredients
  

  • 2-2.5 lbs. gold potatoes
  • 2 cups diced onion
  • 8 eggs
  • ½ cup extra virgin olive oil
  • 1 ½ teaspoons salt divided
  • ¼ teaspoon black pepper

Instructions
 

  • First, wash and peel the potatoes. Then pat them dry.
  • Slice the potatoes about ⅛ 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 ½ cup of oil into a 12" 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 steam them or fry them. They should not turn crisp or brown.
  • Drain the potatoes in a colander over a bowl to reserve the extra oil, which you will use later. Let cool down for 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.
  • 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. Finish cooking the omelette for another 5 minutes or until all the egg is set (or according to your preference).
  • Let the tortilla de patatas rest for another 5-10 minutes before slicing. You can also refrigerate the tortilla and serve it cold.

Notes

Such amazingly simple ingredients creating an incredible dish!
Keyword eggs, frittata
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