If you’ve been to Spain, you’ve surely tasted the typical tortilla de patatas, the classic Spanish potato omelette, a sort of dish that is served almost from breakfast to tapas at aperitif or as an essential for dinner. There are many versions, and every time I go to Spain, I discover a new version with various vegetables, but today I propose the classic one with potatoes, onions, and eggs. Even the cooking method varies depending on the region. For example, in the Canary Islands, I discovered that the potatoes are boiled for a few minutes before being fried, while in Spain, the potatoes are directly fried in plenty of oil. But now let’s see how to prepare the tortilla de patatas in the following recipe.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Frying
- Cuisine: Spanish
Ingredients
- 2.6 lbs potatoes
- 1 onion
- 6 eggs
- to taste olive oil
- to taste salt
Tools
- 1 Pan
Classic Fried Version
Start preparing your tortilla de patatas by peeling the potatoes and cutting them into small cubes. Then place them in a bowl, wash them well, and dry them thoroughly with a cloth or paper towel. Now peel the onion and also cut it into small cubes. Then pour the onion into the same bowl as the potatoes and mix everything well. Evenly sprinkle the salt and mix again, and let it rest for a few minutes.
Now, in a large pan, pour a generous amount of oil, let it heat well, and add the potatoes and onions. Let them cook for 2-3 minutes on high heat, then lower the flame and cook for another 2-3 minutes. Using a slotted spoon, take all the potatoes and place them in a bowl. Drain the excess oil and clean the pan with kitchen paper. At this point, beat the eggs and season with salt. Pour the potatoes and onions back into the pan, level them, and add the eggs. Cover everything with a lid and let it cook well, then flip the omelette and complete cooking on the other side; it will take about 10-12 minutes in total (but I have an electric stove, if you have a gas stove, it will take even less). At this point, your tortilla de patatas is ready, cut it into wedges or cubes and serve.
Start preparing your light tortilla de patatas by peeling the potatoes and cutting them into small cubes, do the same with the onion. Then boil the potatoes for about 5 minutes in plenty of salted water, in the meantime, pour some oil into a pan and let the onion soften. Then drain the potatoes well, put them in the pan for a few minutes just to give them flavor. Separately, beat the eggs. Then line a 12 x 16-inch baking sheet with parchment paper, pour in the potatoes and onions, level them, and add the eggs, then bake in a preheated oven at 350°F for about 20 minutes. Once ready, cut into cubes or your preferred shape and enjoy.
If you like potato recipes, take a look HERE.
Saby recommends…
The tortilla de patatas is delicious both hot and cold, so it is perfect to be served even for large buffets and prepared in advance. The one in the photo, in fact, I made for a buffet for my 50th birthday.
