Tortilla De Patatas (Spanish Potato Omelette) Recipe
Tortilla de Patatas, also known as Spanish omelette, is a classic and delicious dish made with thinly sliced Yukon gold potatoes, sweet onions, and eggs, all slowly cooked to create a tender, flavorful, and creamy-textured omelette. This recipe features a perfect balance of crispy edges and a soft interior, showcasing traditional Spanish comfort food at its best.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 lb Yukon gold potatoes
- 1/2 sweet onion
Egg Mixture
- 7 large eggs
- 1 egg yolk
- Seasoned salt, to taste
Other
- Olive oil (enough to fill pan about 1/4 inch for frying)
Instructions
- Prepare the potatoes: Peel the potatoes, cut each in half, and slice them thinly. Wash and dry the slices thoroughly to remove excess starch.
- Slice the onion: Thinly slice the half sweet onion evenly to blend well with the potatoes.
- Fry the potatoes: Add olive oil to a pan to about 1/4 inch depth and preheat on medium-high for 2-3 minutes. Reduce heat to medium and add the potatoes. Cook until they become soft, taking care not to brown too quickly.
- Brown the potatoes: Turn the heat back to medium-high or high and continue frying until the potatoes develop a golden color and crispy texture, which should take about 20-25 minutes total for the entire frying process.
- Sauté the onions: In a separate pan, cook the sliced onions over medium-low heat until fully softened, about 10 minutes. This will bring out their sweetness and tenderness.
- Prepare the egg mixture: Whisk the 7 eggs and 1 yolk in a large bowl, then strain to remove chalaza and create a smooth texture. Season the mixture with seasoned salt directly.
- Combine potatoes and onions with eggs: Using a slotted spoon, transfer the hot cooked potatoes and softened onions into the egg mixture. Stir well to incorporate everything evenly, and let sit for 20 minutes to allow the flavors to meld.
- Remove excess oil: From the potato-cooking pan, discard excess olive oil, leaving just a thin coating to prevent sticking.
- Cook the tortilla base: Heat the pan over medium-high for 2 minutes. Pour in the egg, potato, and onion mixture and cook without stirring for 6-8 minutes, until the edges are set and the tortilla feels firm enough to move around the pan gently.
- Flip the tortilla: Drizzle some olive oil on a large flat plate and invert the pan onto the plate carefully to flip the tortilla over.
- Finish cooking: Slide the flipped tortilla back into the pan and cook for an additional 2-3 minutes to set the other side, ensuring a creamy and tender interior. Remove from heat and serve immediately.
Notes
- Use Yukon gold potatoes for their creamy texture and great flavor.
- Be patient while frying potatoes to develop the right tenderness and color.
- Straining the eggs ensures a smooth consistency in the final dish.
- Flipping the tortilla carefully is key to avoid breaking it.
- This dish can be served warm, at room temperature, or cold, making it versatile for meals or tapas.
- Adjust salt seasoning to taste, keeping in mind the eggs absorb flavors during resting.
Keywords: Tortilla de Patatas, Spanish omelette, potato omelette, Spanish recipe, vegetarian Spanish dish
