Name: Tortilla De Patatas (Spanish Potato Omelette) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Spanish
Ingredients: 2 lb Yukon gold potatoes; 1/2 sweet onion; 7 large eggs; 1 egg yolk; Seasoned salt, to taste; Olive oil (enough to fill pan about 1/4 inch for frying)

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Introduction

Tortilla De Patatas is a classic Spanish omelette made with thinly sliced potatoes, onions, and eggs. It’s simple, hearty, and perfect for any meal of the day. This recipe will guide you through making a flavorful and creamy tortilla with a golden crust.

A thick round tortilla with a golden-brown crust sits on a white plate, cut into triangular slices. The tortilla has a slightly crispy and caramelized top layer with a rich yellow color, showing a soft and dense inside with a smooth texture. A knife with a wooden handle rests across the top of the tortilla. The plate is placed on a white marbled surface with a few green leaves in the background. 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 (a lot for frying)

Instructions

Step 1: Peel the potatoes, cut them in half, and slice thinly. Wash and dry them thoroughly.
Step 2: Slice the onion thinly as well.
Step 3: Pour olive oil into a pan to a depth of about 1/4 inch and preheat over medium-high heat for 2-3 minutes. Lower the heat to medium, add the potatoes, and cook until soft.
Step 4: Increase heat to medium-high or high and fry the potatoes until they develop color and texture, about 20-25 minutes.
Step 5: In a separate pan, sauté the onions on medium-low heat until fully softened, approximately 10 minutes.
Step 6: Whisk and strain the eggs into a large bowl, seasoning with seasoned salt.
Step 7: Combine the cooked potatoes and onions. Use a slotted spoon to add them directly into the egg mixture while hot. Add the extra egg yolk, mix well, and let rest for 20 minutes.
Step 8: Remove excess oil from the pan you used for frying.
Step 9: Preheat the pan on medium-high for 2 minutes. Pour in the egg and potato mixture and cook for 6-8 minutes, until the edges are set and the tortilla can move freely in the pan.
Step 10: Add some oil to a large plate, place it over the pan, and carefully flip the tortilla onto the plate.
Step 11: Slide the tortilla back into the pan, arranging it as needed, and cook for an additional 2-3 minutes for a creamy interior. Serve and enjoy!

Tips & Variations

Use Yukon gold potatoes for a creamy texture; you can substitute with red potatoes but expect a firmer bite.
Be patient when frying potatoes; slow cooking ensures softness before crisping the edges.
Add chopped fresh herbs like parsley or chives for extra freshness.
For a vegan version, try substituting eggs with a chickpea flour batter, though texture will differ.

Storage

Store leftover tortilla in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or reheated gently in a pan over low heat to maintain its creamy texture. Avoid microwaving to prevent drying out.

How to Serve

A round Spanish omelette cut into six thick slices sits on a white plate, showing a golden-brown crust with a slightly textured surface from cooked onions and potatoes inside. The omelette's layers include a soft yellow egg mixture with tender bits of light yellow potatoes and translucent onion slices subtly visible, creating a mottled pattern. The edges have a slightly darker brown tone where the omelette has crisped. A silver spatula is partially under one slice, hinting at a freshly served portion, all set on a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of potatoes?

Yes, while Yukon golds are preferred for their creamy texture, red or white potatoes can be used. Just note that the texture may be firmer and the cooking time might vary.

How do I know when the tortilla is cooked properly?

The edges should be set and the tortilla should feel firm enough to “dance” or move freely in the pan without breaking. The interior should remain slightly creamy after the final cooking step.