🍽️ FittestMe.aiFoodsNutrients

Spanish Tortilla de Patatas Recipe

Spanish · Main course · 45 min total

A classic Spanish omelette made with eggs, potatoes, and onions, slowly cooked in olive oil until tender and golden. This recipe yields a thick, moist tortilla perfect for tapas or a light meal.

Ingredients

• 4 large eggs
• 3 medium potatoes (about 1 lb / 450 g), peeled and thinly sliced
• 1 medium onion, thinly sliced
• 1/2 cup (120 ml) extra virgin olive oil
• Salt to taste

Instructions

1. Heat olive oil in a 10-inch non-stick skillet over medium heat. Add potato slices and onion, spreading evenly. Cook, stirring occasionally, until potatoes are tender but not browned, about 15 minutes. Remove from heat and let cool slightly.
2. In a large bowl, beat eggs with salt. Gently fold in the potato-onion mixture until well combined.
3. Pour out all but 1 tablespoon of oil from the skillet (or use fresh oil). Heat over medium-high heat. Add the egg-potato mixture, spreading evenly. Reduce heat to medium-low and cook until edges are set and bottom is golden, about 5-7 minutes.
4. Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down. Cook for another 3-5 minutes, until golden and set but still slightly moist in the center.
5. Slide tortilla onto a serving plate. Let rest for at least 5 minutes before slicing. Serve warm or at room temperature.

Tips

• For a thicker tortilla, use a smaller skillet (8-inch) and increase cooking time slightly.
• The tortilla can be made ahead and stored in the refrigerator for up to 2 days. Serve at room temperature.
• Add a pinch of smoked paprika or a few slices of roasted red pepper for extra flavor.

More about Spanish Tortilla de Patatas →

AI estimate may be inaccurate · Terms