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Tortilla De Patatas (Spanish Potato Omelette) Recipe

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Tortilla de Patatas, also known as Spanish omelette, is a traditional Spanish dish made with thinly sliced potatoes, sweet onions, and eggs. This recipe involves gently frying potatoes and onions in olive oil until tender and flavorful, then combining them with whisked eggs to create a thick, creamy, and golden omelette with a tender interior and slightly crispy edges. It’s perfect as a satisfying breakfast, brunch, or light dinner option.

Ingredients

Scale

Potatoes and Onion

  • 2 lb Yukon gold potatoes, peeled and thinly sliced
  • 1/2 sweet onion, thinly sliced
  • Olive oil, enough to cover pan about 1/4 inch deep plus extra for flipping
  • Seasoned salt to taste

Egg Mixture

  • 7 large eggs
  • 1 egg yolk

Instructions

  1. Prepare the Potatoes: Peel the Yukon gold potatoes, cut them in half, and slice them thinly. Rinse and dry thoroughly to remove excess starch.
  2. Slice the Onion: Thinly slice half a sweet onion to ensure it cooks evenly and mixes well with the potatoes.
  3. Cook the Potatoes: Heat olive oil in a pan to about 1/4 inch deep over medium-high heat for 2-3 minutes, then reduce to medium. Add the sliced potatoes and cook until tender, about 15-20 minutes, ensuring they soften without browning too quickly.
  4. Fry for Color: Increase the heat to medium-high or high and fry the potatoes until they develop a golden color and some texture, about 5 minutes. This step enhances flavor through caramelization.
  5. Sauté the Onions: In a separate pan over medium-low heat, cook the sliced onions until fully softened and translucent, approximately 10 minutes, to bring out their natural sweetness.
  6. Prepare the Egg Mixture: Whisk the 7 large eggs together with the extra egg yolk, then strain the mixture through a fine sieve into a large bowl for a smooth texture. Season the eggs directly with seasoned salt.
  7. Combine Ingredients: Using a slotted spoon, transfer the hot cooked potatoes and onions into the egg mixture, ensuring most of the oil drains off. Mix everything well and let the mixture rest for 20 minutes to allow flavors to meld.
  8. Remove Excess Oil: Pour off excess oil from the frying pan used for cooking potatoes and onions to avoid greasiness.
  9. Cook the Omelette Base: Reheat the cleaned pan over medium-high heat for 2 minutes, then pour in the egg, potato, and onion mixture. Cook undisturbed for 6-8 minutes until the edges are set and the mixture moves slightly when shaking the pan.
  10. Flip the Omelette: Add a little olive oil to a large plate, place the plate on top of the pan, and carefully invert the pan so the omelette lands on the plate cooked side up.
  11. Finish Cooking: Slide the omelette back into the pan, arranging it if necessary, and cook for another 2-3 minutes max to achieve a creamy interior without overcooking. Serve warm and enjoy your authentic Tortilla de Patatas!

Notes

  • Use Yukon gold potatoes for their creamy texture and ability to hold shape when cooked.
  • Pat potatoes dry well to prevent oil splatter and to achieve better frying.
  • Resting the potato and egg mixture allows flavors to marry and improves texture.
  • Be gentle when flipping to maintain the shape of the omelette.
  • Adjust seasoning as needed before cooking as the seasoned salt may vary in saltiness.
  • Serve with a side salad or crusty bread for a complete meal.

Keywords: Tortilla de Patatas, Spanish omelette, potato omelette, traditional Spanish recipe, egg and potato dish

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