Name: Tortilla De Patatas Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Spanish
Ingredients: 2 lb Yukon gold potatoes, peeled and thinly sliced; 1/2 sweet onion, thinly sliced; 7 large eggs; 1 egg yolk; Seasoned salt, to taste; Olive oil (about 1/4 inch depth in pan, plus extra for flipping plate)

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Introduction

Tortilla de Patatas, also known as Spanish potato omelette, is a simple yet satisfying dish that highlights the humble potato and eggs. This classic recipe is perfect for any meal, whether breakfast, lunch, or dinner. With a creamy interior and lightly crisped edges, it’s a comforting staple of Spanish cuisine.

A golden brown baked dish is cut into slices on a white plate placed on a white marbled surface. The dish has one main thick layer with a creamy, slightly spongy texture and a browned, bubbly top. Its rich, warm orange-yellow color contrasts with darker caramelized spots scattered across the top. A knife with a wooden handle rests on the dish near the cut slices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb Yukon gold potatoes
1/2 sweet onion
7 large eggs
1 egg yolk
Seasoned salt
Olive oil (enough for frying and cooking)

Instructions

Step 1: Peel the potatoes, cut them in half, and slice them thinly. Rinse well and dry thoroughly.
Step 2: Slice the sweet onion thinly as well.
Step 3: Pour olive oil into a frying pan until it’s about 1/4 inch deep. Preheat the oil over medium-high heat for 2 to 3 minutes, then reduce to medium heat and add the potatoes. Cook until they become soft.
Step 4: Increase the heat to medium-high or high and fry the potatoes until they develop some color and texture, which should take about 20 to 25 minutes.
Step 5: In a separate pan, sauté the onions over medium-low heat until fully softened, approximately 10 minutes.
Step 6: Whisk the eggs and strain them into a large bowl, seasoning with seasoned salt to taste.
Step 7: Combine the cooked onions and potatoes. Using a slotted spoon, transfer the hot mixture directly into the egg mixture. Add the extra egg yolk, mix well, and let it rest for 20 minutes.
Step 8: Remove excess oil from the frying pan, leaving just a thin layer to cook the tortilla.
Step 9: Preheat the pan on medium-high for 2 minutes, then pour in the egg and potato mixture. Cook for 6 to 8 minutes, or until the edges are set and the tortilla moves easily when shaking the pan.
Step 10: Add some oil to a large plate and carefully place it over the pan. Flip the pan and plate together to invert the tortilla onto the plate.
Step 11: Slide the tortilla back into the pan, arranging it neatly if necessary. Cook for 2 to 3 more minutes maximum to keep the interior creamy. Serve warm and enjoy!

Tips & Variations

Use a non-stick pan to make flipping easier and reduce the amount of oil needed.
For a richer flavor, use a combination of sweet onions and white onions.
Add chopped fresh herbs like parsley or chives to brighten the dish.
Try adding diced bell peppers or cooked chorizo for variation.

Storage

Store leftover tortilla in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain the creamy texture, or enjoy it cold as a snack or in sandwiches.

How to Serve

A round potato and egg tortilla cut into six triangular slices on a white plate, showing a golden brown top with a textured surface made of cooked grated potatoes and eggs. The tortilla is thick with a slightly crispy, browned outer layer and a softer, light yellow inside. One slice is being lifted with a shiny silver spatula from the bottom left corner of the plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, you can use other waxy potatoes, but Yukon golds are ideal because they hold their shape well and have a buttery flavor.

How do I know when the tortilla is cooked through?

The tortilla should feel firm around the edges and be able to move or “dance” in the pan when shaken gently. The interior should remain slightly creamy and soft, not dry.