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Tortilla de Patatas Recipe

Spanish · Main course · 45 min total

A classic Spanish omelette made with eggs, potatoes, and onions, cooked slowly to achieve a creamy interior and golden crust. This recipe yields a perfect balance of textures and flavors.

Ingredients

• 4 large potatoes (about 1.5 lbs), peeled and thinly sliced
• 1 large onion, thinly sliced
• 6 large eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup olive oil, for frying

Instructions

1. Heat olive oil in a 10-inch non-stick skillet over medium heat. Add potato and onion slices, spreading evenly. Cook, stirring occasionally, until potatoes are tender but not browned, about 15-20 minutes. Drain excess oil (reserve for later use) and let cool slightly.
2. In a large bowl, beat eggs with salt and pepper. Gently fold in the cooked potato-onion mixture until well combined.
3. Wipe the skillet clean and heat 2 tablespoons of the reserved oil over medium heat. Pour in the egg mixture, spreading evenly. Cook without stirring for 4-5 minutes, until edges are set and bottom is golden.
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 3-4 minutes, until golden and set in the center.
5. Slide the tortilla onto a serving plate. Let rest for 5 minutes before slicing. Serve warm or at room temperature.

Tips

• For a softer tortilla, cook on lower heat and reduce cooking time slightly.
• Serve with crusty bread and a simple green salad for a complete meal.
• Leftover tortilla can be refrigerated for up to 3 days and enjoyed cold or reheated.

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