TORTILLA DE PATATAS (spanish omelette) recipe & history - all you need to know!
Recipe type: Appetizer
Cuisine: Spanish
Prep time: 
Total time: 
Serves: 4
  • 8 large eggs
  • 1 (330 g) big onion
  • 6 (700g) medium potatoes, peeled
  • 2 cups extra-virgin olive oil
  • to taste table salt
  1. FIRST STEPSFirst of all, peel and cut into halves the onions, then cut them into thin slices. Now, peel the potatoes and reduce into thin slices as well.
  2. OIL BOILED POTATOES AND ONIONSPour the potatoes and onions into a 10-inches non-stick pan, possibly 2-inches deep, along with the olive oil, then place over medium heat. Finally, cover with a lid and cook until the vegetables are soft and well done, but not entirely mushy. The vegetables have to boil slowly into the oil.
  3. TORTILLA FILLINGOnce done, place a sieve over a bowl and sift the potatoes and onions letting seep the oil into the bowl. Save 4 tbsp of sifted olive oil. Now, crack the eggs and whisk them into a bowl. Once the potatoes and onions reach warm temperature, salt them to taste and combine with the eggs and further 8 pinches of salt.
  4. COOKING SPANISH TORTILLAPour 2 tbsp of sifted olive oil into the pan, and place over medium/low heat. After that, pour Tortilla filling into the pan and cook detaching the Tortilla from the edges of the pan with a spatula as the mixture is going to solidify.
  5. FLIPPING AND SERVINGOnce the Tortilla is almost ready, place a large dish over the pan and invert onto the plate, then pour 2 tbsp of sifted oil into the pan, slide the Tortilla and cook the other side 5 minutes more.Serve Tortilla warm or at room temperature.
Recipe by philosokitchen at