Tortilla de Patatas (Spanish Potato Omelet)
A beloved Spanish dish made with eggs, potatoes, and onions, perfect for tapas or a main dish.
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Servings: 4 servings
Calories: 280kcal
Equipment
- 1 Nonstick or Cast-Iron Skillet (10-12 inches)
- 1 Mixing Bowl
- 1 Whisk or Fork
- 1 Sharp Knife (for slicing potatoes and onions)
- 1 Cutting Board
- 1 Heat-Resistant Spatula
- 1 Large Plate (for flipping the tortilla)
- Paper Towels (for draining excess oil)
Ingredients
- 4 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 1 medium onion thinly sliced (optional)
- 6 large eggs
- 1 cup olive oil (for frying)
- Salt to taste
- Black pepper to taste (optional)
Instructions
Prepare the Potatoes & Onions:
- Heat the olive oil in a nonstick or cast-iron skillet over medium heat.
- Add the sliced potatoes and onions, seasoning with salt.
- Cook gently for about 15 minutes, stirring occasionally, until the potatoes are tender but not crispy.
- Drain excess oil and set aside.
Whisk the Eggs:
- In a large bowl, beat the eggs and season with salt and pepper.
- Add the cooked potatoes and onions, mixing well. Let sit for 5 minutes.
Cook the Tortilla:
- Heat 1–2 tablespoons of reserved oil in the same skillet over medium-low heat.
- Pour in the egg mixture and cook for about 5–7 minutes, until the edges set.
- Use a spatula to loosen the sides.
Flip the Tortilla:
- Place a large plate over the pan, carefully flip the tortilla onto the plate, then slide it back into the pan.
- Cook for another 3–5 minutes, until the center is just set.
Serve & Enjoy:
- Let the tortilla cool slightly before slicing.
- Serve warm or at room temperature with crusty bread or aioli.
Notes
Tip: Some variations include chorizo, red bell peppers, or even a touch of smoked paprika for extra flavor.
Nutrition
Serving: 181g | Calories: 280kcal | Carbohydrates: 25g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 185mg | Sodium: 320mg | Potassium: 550mg | Fiber: 3g | Sugar: 2g
