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Tortilla De Patatas Recipe

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★★★★★

4.7 from 64 reviews

Tortilla de Patatas, also known as Spanish Potato Omelette, is a traditional and hearty dish made with thinly sliced potatoes, sweet onions, and eggs. Cooked slowly in olive oil and finished with a perfect flip, this comforting recipe yields a creamy interior and a golden, crispy exterior. It’s a simple yet flavorful staple of Spanish cuisine ideal for breakfast, lunch, or dinner.

Ingredients

Scale

Vegetables

  • 2 lb Yukon gold potatoes, peeled and thinly sliced
  • 1/2 sweet onion, thinly sliced

Egg Mixture

  • 7 large eggs
  • 1 egg yolk
  • Seasoned salt, to taste

Cooking Oil

  • Olive oil (about 1/4 inch depth in pan, plus extra for flipping plate)

Instructions

  1. Prepare Potatoes: Peel the Yukon gold potatoes, cut them in half, and slice them thinly. Wash and dry the potato slices thoroughly to remove excess starch and moisture.
  2. Prepare Onions: Thinly slice the half sweet onion to prepare for sautéing.
  3. Cook Potatoes: Add enough olive oil to cover about 1/4 inch of the bottom of a pan and preheat on medium-high for 2-3 minutes. Reduce heat to medium, add the potatoes, and cook them gently until soft but not browned.
  4. Fry Potatoes to Color: Increase heat to medium-high or high and fry the potatoes until they develop a golden color and textural crust, about 20-25 minutes in total.
  5. Sauté Onions: In a separate pan over medium-low heat, sauté the sliced onions until fully softened and translucent, around 10 minutes.
  6. Prepare Egg Mixture: Whisk 7 large eggs and 1 extra egg yolk in a large bowl; strain to remove any unincorporated shell or chalazae. Season the eggs with seasoned salt directly.
  7. Combine Ingredients: Using a slotted spoon, transfer the hot potatoes and sautéed onions into the egg mixture, including the extra yolk; mix well and allow to rest for 20 minutes to meld flavors.
  8. Prepare Pan: Remove excess olive oil from the pan used for potatoes, leaving a thin coating to cook the tortilla.
  9. Cook Tortilla Base: Preheat the pan over medium-high heat for 2 minutes, then add the egg-potato-onion mixture. Cook for 6-8 minutes until the edges are set and firm enough to move around easily in the pan.
  10. Flip the Tortilla: Add some olive oil to a large plate, cover the pan with the plate, then carefully flip the tortilla out onto the plate.
  11. Finish Cooking: Slide the tortilla back into the pan to cook with the uncooked side down for 2-3 minutes to achieve a creamy interior while fully cooking through. Serve warm and enjoy!

Notes

  • Use Yukon gold potatoes for their natural creaminess and ability to hold shape.
  • Maintaining the right oil temperature is key to avoid burning or undercooking the potatoes.
  • Resting the mixture after combining allows the eggs to absorb flavors.
  • Be cautious when flipping the tortilla as it’s thick and can break if not careful.
  • This dish is traditionally served at room temperature and can be enjoyed as a tapa or main meal.

Keywords: Tortilla de Patatas, Spanish omelette, potato omelette, traditional Spanish recipe, easy egg dish

Find it online: https://kitchenbyclara.com/tortilla-de-patatas-recipe/