Tortilla de Patatas (Spanish Potato Omelette)
Experience the essence of Spanish cuisine with this classic recipe for Tortilla de Patatas, also known as Spanish Potato Omelette. Featuring golden potatoes, sweet onions, and farm-fresh eggs, all gently cooked in rich olive oil, this dish is a testament to simplicity and flavor. Perfectly tender potatoes are combined with creamy eggs, seasoned with a touch of salt and black pepper, and cooked until beautifully set. Ideal for tapas nights, brunch spreads, or a comforting meal any time of the day, this versatile dish is traditionally served warm or at room temperature, sliced into wedges. With minimal ingredients and a straightforward cooking process, this authentic Spanish omelette is a timeless favorite that brings a taste of Spain to your table.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 medium Onion
- 6 large Eggs
- 0.5 cup Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the potatoes and cut them into thin slices, approximately 1/8 inch thick. Peel and finely slice the onion.
In a large non-stick frying pan, heat the olive oil over medium heat. Add the sliced potatoes and onions. Stir to coat them in the oil.
Cook the potatoes and onions over medium-low heat, gently turning them occasionally, for about 15-20 minutes, or until the potatoes are tender. Do not brown them.
Once the potatoes and onions are cooked, remove them with a slotted spoon to a large bowl, leaving the oil in the pan.
In a separate bowl, beat the eggs with the salt and black pepper until well combined.
Pour the cooked potatoes and onions into the bowl with the beaten eggs. Gently stir to combine, taking care not to break the potatoes.
Remove most of the oil from the frying pan, leaving just a light coating. Increase the heat to medium and pour the egg and potato mixture back into the pan, spreading it evenly.
Cook for 5 minutes on one side, or until the edges start to set and the center begins to firm up.
Place a large plate over the frying pan. Carefully flip the tortilla onto the plate, then slide it back into the pan to cook the other side.
Cook for another 5 minutes, or until fully set and cooked through.
Once the tortilla is cooked, transfer it to a serving plate. Allow it to cool slightly before cutting into wedges.
Serve warm or at room temperature.
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 187.3 g | 68% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 17.6 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 327 mg | 25% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4959 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
