Spanish · Lunch

Tortilla de Patatas Recipe

This tortilla de patatas recipe makes the thick Spanish omelette of potatoes, onion and eggs. Traditionally the potatoes are poached in a lot of olive oil; here they are cooked covered in a measured amount, so the tortilla is still soft inside with much less oil.

Serve it warm or at room temperature, in wedges with a tomato salad.

Serves

4

Prep

15 min

Cook

35 min

Per serving

330 kcal

Ingredients

  • 600 g waxy potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 3 tbsp olive oil
  • 6 eggs
  • Salt

Method

  1. 1Heat 2 tbsp of the oil in a 24 cm non-stick frying pan. Add the potatoes, onion and a good pinch of salt, cover and cook on low-medium heat for 20–25 minutes, turning now and then, until the potatoes are completely soft but not browned.
  2. 2Beat the eggs with salt in a large bowl, tip in the potatoes and onion, and leave for 5 minutes.
  3. 3Heat the remaining oil in the pan, pour in the mixture and cook on medium-low for 5–6 minutes, shaping the edges with a spatula, until the bottom is set.
  4. 4Put a large plate over the pan, flip the tortilla onto it, and slide it back in to cook the other side for 3–4 minutes.
  5. 5Slide onto a plate and rest for at least 10 minutes before cutting.

Tortilla de patatas recipe: nutrition per serving

Calories

330 kcal

Protein

13 g · 16%

Carbs

30 g · 37%

Fat

17 g · 47%

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

  • Letting the potatoes sit in the egg is what makes the tortilla hold together.
  • For a runnier middle (jugosa), cook each side for a minute or two less.

Swaps and variations

  • With or without onion is Spain's great kitchen debate; both are traditional.
  • Gluten-free and dairy-free as written.

Storage

Keeps 3 days in the fridge. Many Spaniards prefer it the next day, at room temperature.

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Frequently Asked Questions

No. In Spain a tortilla is an omelette; the Mexican tortilla is a flatbread made from corn or wheat. They just share a name.

Sources: USDA FoodData Central records used