TABELIAAUTHENTIC RECIPE
Tortilla de patatasSpanish Potato Omelette
A Spanish staple made by slowly softening potatoes in oil and binding them into a thick omelette with eggs. This version includes onion and is cooked until moist but without runny egg.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- PotatoesPeel and cut into 3mm-thick half-moons.600 g
- Eggs6 pieces
- OnionPeel and slice thinly.150 g
- Olive oilFor cooking the potatoes. After draining, reuse 15ml to cook the tortilla.250 ml
- Salt6 g
Method
Thinly slice the potatoes and onion
- 1 Peel 600g potatoes and cut into 3mm-thick half-moons.
- 2 Peel 150g onion and slice thinly across the grain.
Ready when
Continue when the potatoes have an even thickness with no large chunks.
Soften the potatoes in oil
- 1 Put 250ml olive oil, the potatoes, onion and 3g salt in a 24cm frying pan and cook over medium-low heat for 18–20 minutes.
- 2 Turn from the bottom every 2–3 minutes; once soft, drain in a colander, catching the oil in a clean container and reserving 15ml.
Ready when
Continue when the potatoes break apart under a spatula and are not deeply browned.
Combine the eggs and potatoes
- 1 Beat 6 eggs with 3g salt in a bowl and add the warm potatoes and onion.
- 2 Fold everything together with a spatula and leave for 5 minutes.
Ready when
Continue when the egg mixture has filled the spaces between the potatoes.
Set the thick tortilla on both sides
- 1 Heat the reserved 15ml oil in a 20cm frying pan over medium heat and pour in all the egg mixture.
- 2 Cook for 1 minute, drawing the edges inward with a spatula, then cover and cook over low heat for 4 minutes.
- 3 Turn off the heat, cover with a flat plate larger than the pan, invert, then slide the tortilla back into the pan.
- 4 Cook over low heat for another 4–5 minutes, confirm that the centre stays at 75°C for 1 minute, and transfer to a plate.
Ready when
It is ready when the centre does not run and the egg surrounding the potatoes is set but moist.
Caution
Turn off the heat before flipping, and take care that hot oil does not drip from the edge of the plate.
About this dish
Tortilla de patatas is an egg-and-potato dish familiar in everyday Spanish life. In a bar, a cut portion can be ordered as a pincho de tortilla.
It can be eaten warm or cooled and taken along. The national tourism board’s recipe also describes taking it on outings.
A single tortilla serves both as a small plate in a bar and as a portable meal to eat outdoors.
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