Tortilla de Patatas is a popular Spanish recipe that is consumed either as main course or appetizer. This dish is also called Tortilla Española, Spanish Omelet and Potato Frittata.
This simple and yummy recipe is often served in Spanish restaurants. They usually eat it with slices of bread. Others also eat it inside a bocadillo or baguette sandwich. At home, Spanish eat it with roasted red peppers.
There are many differing opinions as to what people want with their Spanish Omelet. It’s either thick of thin, dry or runny, with onions or not.
But if you make this recipe, it boils down to what you personally prefer. I personally love onions so I add some to my Spanish Omelet.
Ingredients
There are only few ingredients needed to make this recipe. They are the following:
- Eggs – you will need 6 pieces of eggs
- Potatoes – 2 pieces of medium size potatoes
- Olive oil – 6 tablespoons
- Onion – 1 medium-size
- Salt – 1 teaspoon
How to Make Tortilla de Patatas or Spanish Omelet
Start by gathering and preparing all the ingredients. Peel and dice the onion. Remove the skin of the potatoes and slice them with 1/4 inch thickness.
Heat a non-stick pan under medium to low heat and add the olive oil. Add in the potatoes and onions. Fold every now and then until cook through about 10-15 minutes. Do not overcook the potatoes and onions. Transfer to a bowl.
Beat the eggs and pour it over the bowl of the cooked potatoes and onions and fold to mix then add in salt. Heat a non-stick pan and add olive oil. Place the mixed eggs and potatoes into the pan. Fold the sides inward once the eggs start to set and cook. Flip the tortilla over once it start to brown using a flat plate that is larger than the pan. Then slide back the uncooked side down back to the pan. Cook for another 2-3 minutes. Transfer to a plate and let it cool for 10-15 minutes before serving.
Tortilla de Patatas (Spanish Omelet)
Equipment
- Non-stick Frying Pan
Ingredients
- 6 pcs Eggs
- 2 pcs Potatoes sliced in 1/4 inch thickness
- 6 tbsp Olive oil
- 1 pc Onion medium-size, diced
- 1 tbsp Salt
Instructions
- Peel and dice the onion and set aside. Remove the skin of the potatoes and slice them with 1/4 inch thickness.
- Heat a non-stick pan under medium to low heat and add the olive oil. Add in the potatoes and onions. Fold every now and then until cook through about 10-15 minutes. Transfer to a bowl.
- Beat the eggs and pour it over the bowl of the cooked potatoes and onions and fold to mix then add in salt.
- Heat a non-stick pan and add olive oil. Place the mixed eggs and potatoes into the pan. Fold the sides inward once the eggs start to set and cook.
- Flip the tortilla over once it start to brown using a flat plate that is larger than the pan.
- Then slide back the uncooked side down back to the pan. Cook for another 2-3 minutes. Transfer to a plate and let it cool for 10-15 minutes before serving. Best paired with bread or baguette.
Notes
- Do not overcook the potatoes. It should not discolor.
- Use a non-stick pan.
- When flipping the tortilla, the plate must be bigger than the pan to easily maneuver it.
- You may add lettuce and green salad on the side when eating your Spanish Omelet
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