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Spanish Tortilla (Tortilla de Patatas)

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A classic Spanish dish featuring tender potatoes and onions bound in fluffy, golden eggs. This tortilla de patatas is simple, comforting, and delicious—perfect served hot or at room temperature for any meal of the day.

Ingredients

Scale
  • 6 large eggs
  • 4 medium potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 1 cup olive oil (for frying)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat olive oil in a large nonstick or cast iron skillet over medium heat.
  2. Add sliced potatoes and onions to the oil and cook gently for 15–20 minutes, stirring occasionally, until the potatoes are tender but not crispy.
  3. Use a slotted spoon to remove the potatoes and onions from the oil and let them drain on paper towels. Allow to cool slightly.
  4. In a large bowl, whisk the eggs. Add the cooled potato-onion mixture, season with salt and pepper, and stir gently to combine.
  5. Heat 1 tablespoon of the reserved oil in the skillet over medium-low heat. Pour in the egg mixture and spread it evenly in the pan.
  6. Cook on low heat for 6–8 minutes, or until the edges are set and the bottom is golden brown.
  7. Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the skillet to cook the other side for 4–5 more minutes.
  8. Transfer the finished tortilla to a plate and let rest for a few minutes before slicing.
  9. Serve warm or at room temperature.

Notes

  • Use waxy potatoes (like Yukon Gold) for the best texture.
  • Letting the tortilla rest helps it firm up and makes slicing easier.
  • Delicious as part of a tapas spread or served with a side salad.

Nutrition

Keywords: Spanish tortilla, tortilla de patatas, potato omelette, Spanish tapas, egg and potato dish

Find it online: https://epicrecipebox.com/spanish-tortilla-tortilla-de-patatas/