Tortilla de Patatas - Spanish Potato Omelette
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Potatoes and Onion
Slice 3 medium potatoes (about 2 cups) thinly, approximately 1/8th of an inch thick. You can peel them or leave the skin on. Slice 1 small onion into thin half-moons.
Cook Potatoes and Onion
Heat about 1/3 cup of olive oil in a skillet over medium heat until it's gently bubbling. Add the sliced potatoes and onion to the skillet. Cook for , stirring occasionally (every is recommended), until the potatoes become soft and tender, not crispy. Some browning is acceptable.
Drain Oil and Prepare Egg Mixture
Once cooked, pour the potatoes and onions into a strainer to drain the oil back into the pan. Transfer the potatoes and onions to a bowl. Add 3 large eggs, a pinch of salt, and pepper to taste (optional). Gently mix everything together.
Rest the Mixture
Let the potato and egg mixture stand for about . This allows the potatoes to absorb some of the egg and meld the flavors.
Cook the Tortilla (First Side)
Reheat the oil in the skillet. If needed, add more oil to ensure there are about 2 tablespoons total, and make sure it evenly coats the bottom and sides of the pan. Pour the potato and egg mixture into the pan, spreading it evenly. Cook for about over medium to high heat until the bottom begins to set and is golden brown.
Flip the Tortilla
Place a large plate or pot lid over the skillet. Take a deep breath, and in one fluid motion, carefully flip the tortilla onto the plate. If any potatoes escape, gently tuck them back underneath.
Cook the Tortilla (Second Side)
With care, slide the tortilla back into the pan to cook the other side for about another , or until cooked to your desired doneness.
Rest and Serve
Once cooked, let the tortilla sit for about before slicing. It can be served warm or at room temperature. Optionally, top with hot sauce.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
Variations
Simple ways to adapt this recipe.
- Onion is optional
Traditional in many regions but can be omitted.
- Any type of onion can be used (red
Yellow, etc.).
- Adjust cooking time for the
Adjust cooking time for the second side based on preference for softer or more fully cooked eggs.
Helpful Tips
Small details that can improve the final result.
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