Tortilla De Patatas Potato Omelet Spain
Experience the authentic flavors of Spain with this classic Tortilla de Patatas, a traditional Spanish potato omelet that’s as simple as it is satisfying. Made with just five wholesome ingredients—thinly sliced potatoes, sweet yellow onions, farm-fresh eggs, extra virgin olive oil, and a touch of salt—this time-honored dish boasts a delicate balance of tender potatoes and creamy, rich eggs. Gently cooked to golden perfection, the tortilla is finished with a signature flip for even cooking and a beautiful presentation. Whether served warm or at room temperature, this versatile dish is perfect for tapas, a hearty snack, or a light yet comforting main course. With minimal prep time and a few pantry staples, this Spanish favorite is a culinary treasure you'll want to recreate over and over.
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Ingredients
- 5 medium Potatoes
- 1 large Yellow onion
- 6 large Eggs
- 1 cup Extra virgin olive oil
- 1 teaspoon Salt
Directions
Step 1
Peel the potatoes and slice them thinly (about 1/8-inch thick) into rounds. Use a mandoline slicer for uniformity if you have one.
Step 2
Peel and thinly slice the onion into half-moon shapes.
Step 3
Heat 1 cup of olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and onions to the skillet, ensuring they're evenly distributed.
Step 4
Cook the potatoes and onions gently for about 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned. Reduce the heat if necessary to avoid frying; the goal is to soften, not crisp them.
Step 5
Once cooked, use a slotted spoon to carefully transfer the potatoes and onions to a large mixing bowl. Sprinkle with salt and let them cool slightly.
Step 6
Crack the eggs into the bowl with the cooled potatoes and onions. Gently stir to combine, ensuring all the ingredients are evenly coated in the egg mixture.
Step 7
Drain most of the olive oil from the skillet, leaving just enough to lightly coat the pan. Heat the skillet over medium heat.
Step 8
Pour the egg, potato, and onion mixture back into the skillet, spreading it out evenly. Cook on medium-low heat for about 8-10 minutes, or until the edges are set and the bottom is golden brown.
Step 9
Use a large plate or a flat lid to carefully invert the tortilla. Slide the tortilla back into the skillet with the uncooked side facing down. Cook for another 5 minutes, or until fully set and lightly golden.
Step 10
Transfer the tortilla to a serving plate and let it cool slightly before slicing it into wedges. Serve warm or at room temperature as a tapa, snack, or main dish.
Nutrition Facts
| Serving size | (1696g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3342 |
| Total Fat 253.9g | 0% |
| Saturated Fat 41.8g | 0% |
| Cholesterol 1116mg | 0% |
| Sodium 2891.5mg | 0% |
| Total Carbohydrate 227.8g | 0% |
| Dietary Fiber 24.6g | 0% |
| Total Sugars 19.3g | |
| Protein 64.3g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 349.4mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 5983.5mg | 0% |
Source of Calories