How to Cook Authentic Spanish Tortilla de Patatas: A Step-by-Step Guide
Tortilla de Patatas, also known as Spanish Potato Omelette, is a beloved dish that captures the essence of traditional Spanish cuisine. This hearty, savory omelette is made with simple ingredients—just potatoes, onions, and eggs—yet it delivers a comforting and satisfying flavor that’s perfect for any meal of the day. Whether enjoyed as a tapa, a light lunch, or a delightful brunch dish, this recipe offers a taste of Spain that’s easy to recreate at home. Follow along as we guide you through the steps to create your own delicious Tortilla de Patatas that will impress family and friends alike!
Savory Spanish Tortilla de Patatas
Ingredients
- 4 medium-sized potatoes (about 2 pounds), peeled and thinly sliced
- 1 medium onion, finely chopped
- 6 large eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- ½ cup olive oil, plus extra for frying
- Fresh parsley (optional), for garnish
Instructions
- Prepare the Ingredients: Begin by peeling the potatoes and slicing them into thin rounds. Aim for uniform thickness to ensure even cooking. Next, finely chop the onion.
- Cook the Potatoes and Onions: In a large non-stick skillet, heat the olive oil over medium heat. Once hot, add the sliced potatoes and chopped onion, seasoning them with salt and pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender and lightly golden. Drain the mixture using a slotted spoon, allowing the excess oil to drip off. Set aside to cool slightly.
- Beat the Eggs: In a large mixing bowl, crack the eggs and whisk them until well combined. Season with a pinch of salt and pepper.
- Combine Potatoes and Eggs: Gently fold the cooked potato and onion mixture into the beaten eggs. Ensure the potatoes are evenly coated but be careful not to mash them.
- Cook the Tortilla: In the same skillet, add a little more olive oil if needed and heat over medium-low heat. Pour in the potato-egg mixture, spreading it evenly. Cook for about 5-7 minutes until the bottom is set and lightly browned.
- Flip the Tortilla: To flip the tortilla, place a large plate over the skillet. Carefully invert the tortilla onto the plate, then slide it back into the skillet, uncooked side down. Cook for an additional 5-7 minutes until the other side is set and golden.
- Serve: Once cooked, slide the tortilla onto a cutting board. Allow it to cool for a few minutes before slicing it into wedges. Garnish with fresh parsley if desired. Serve warm or at room temperature.
Tips for the Perfect Tortilla:
- Use waxy potatoes like Yukon Gold for the best texture.
- Let the tortilla rest for a few minutes before serving to enhance the flavor.
- Enjoy it as a tapa, main dish, or in a sandwich for a delightful meal any time of the day.
