About the Recipe
Tortilla de Patatas (also known as Spanish Omelette or tortilla de papas) is an easy Spanish recipe made with potatoes, onion, eggs, salt, and oil.
Ingredients
Olive oil. The potatoes are cooked in a generous amount of oil, and the oil can be strained and reused 2-3 more times in the future.
Yukon Gold Potatoes. Waxy potatoes with a lower starch content work best (like Yukon gold, or red potatoes) because they hold their shape when boiled. Peel the potatoes and use a knife or mandolin to slice them into uniform ¼ inch thick slices.
Onion. I like to use yellow onion, but white onion would also work well.
Eggs
Crushed sea salt
Preparation
Step 1
Add olive oil to a 10 or 12 inch skillet over medium heat. (It’s best to use a skillet that is at least 1 ½ inches deep.)
Step 2
Add sliced potato and onion to the pan; they should be mostly covered with olive oil (add a little more oil if needed).
Step 3
Season with 1 ½ teaspoon sea salt.
Step 4
Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are just fork tender. Don’t overcook them!
Step 5
Drain potatoes, reserving oil for later use. Taste and season potatoes with more salt, if needed. Allow them to cool for a few minutes.
Step 6
Meanwhile crack the eggs into a bowl and season with about ½ teaspoon of salt. Beat the eggs together and pour over the cooked potatoes and onion and toss to coat.
Step 7
Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
Step 8
Run a rubber spatula along the outer edges of the tortilla to make sure it’s not sticking and to help it form its shape.
Step 9
Once it starts to firm up around the edges and in the center (although it will still be a little runny on toplace a large plate (larger than the size of the paover the pan and flip the omelette onto the plate.
Step 10
At this point, the cooked side of the tortilla de patatas should be facing up.
Step 11
Now gently slide the omelette back into the pan. Aim the back of the omelette to slide into the back of the skillet and use the spatula to help slide the rest of it off the plate and into the pan. Then use the spatula again to press the sides of the omelette in and under, to keep that rounded edge.
Step 12
Cook on high heat for 1 minute, and low heat for 2-3 more minutes or until done. It’s done when it feels set in the center and a knife or toothpick inserted into the center comes out clean.
Step 13
Flip the finished tortilla de patata back onto a plate, and serve. Serve warm or at room temperature.