Tortilla de Patatas - Spanish Omelette (Spain)

Cooking Time: 45 minutes

Tortilla de Patatas dates back to at least the 18th century and is believed to have originated in northern Spain. It became a staple due to its accessibility and the widespread availability of potatoes, a major crop in Spain. Often enjoyed as a tapa, a main dish, or even a snack, Tortilla de Patatas is found in almost every Spanish household, restaurant, and tapas bar. It’s considered one of Spain’s national dishes.

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Ingredients (Serves 4)

• 5 medium potatoes (about 1¼ lb or 600g), peeled and thinly sliced

• 1 medium onion, thinly sliced (optional)

• 6 large eggs

• 1 cup (240 ml) olive oil (for frying, with some reserved for cooking)

• Salt, to taste

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Instructions

Cook the Potatoes and Onions

• Heat the olive oil in a large, deep skillet over medium heat. Add the thinly sliced potatoes and onions, stirring to coat them in oil.

• Lower the heat to medium-low and cook, stirring occasionally, for about 15–20 minutes. The potatoes should be tender and soft but not browned. Stir gently to avoid breaking them up.

• Using a slotted spoon, transfer the potatoes and onions to a bowl, leaving most of the oil in the skillet.

  
  

Prepare the Egg Mixture

• In a large mixing bowl, beat the eggs and season with salt. Gently fold in the cooked potatoes and onions, mixing to coat everything evenly with the egg. Let the mixture sit for 5–10 minutes to soak in flavors.

  
  

Cook the Tortilla

• Add about 1–2 tablespoons of the reserved oil to the skillet and heat over medium-low. Pour the potato-egg mixture into the skillet, spreading it evenly.

• Cook on low heat for about 6–8 minutes, or until the bottom is set and lightly golden, while the top remains slightly runny. Shake the pan occasionally to prevent sticking.

  
  

Flip the Tortilla

• Place a large plate over the skillet. Carefully invert the skillet so the tortilla flips onto the plate.

• Add a bit more oil if needed, then slide the tortilla back into the skillet, cooked side up. Cook for another 3–5 minutes, or until fully set.

  
  

Serve

• Slide the tortilla onto a clean plate and let it cool slightly. Cut into wedges and serve warm or at room temperature.