Spanish Tortilla (Tortilla de Patates)
This Spanish tortilla recipe is a classic. Also known as tortilla espanola, this easy Spanish potato omelette is so easy yet very satisfying. You're only four ingredients and a skillet away from one of the most popular Spanish dishes!
Servings: 8 servings
Ingredients
- 1/4 cup olive oil plus 2 tablespoons
- 2 russet potatoes peeled, quartered and thinly sliced
- 1 yellow onion chopped
- 6 large eggs
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat 1/4 cup olive oil in a pan over medium heat. Place the potatoes and onion in the pan and cook over medium heat until the potatoes are fork tender. Stir occasionally to make sure they cook evenly.
- Once the potatoes are fork tender, transfer the potatoes and onions to a bowl and discard the excess oil.
- In a large bowl, whisk the eggs. Add in the potatoes and onion and stir to combine. Season with salt and pepper.
- Heat 2 tablespoons olive oil in the same skillet. Pour in the potato and egg mixture into the pan and spread the potatoes evenly using a spatula, make sure the top is smooth.
- Cook over medium heat for a 8 to 10 minutes until the bottom is set and golden brown.
- Place a large round plate on top of the pan and hold it firmly. With the other hand, hold the skillet’s handle and quickly but carefully, flip the omelette into the plate (you can do this over the sink to avoid any spilling).
- Place the pan over the heat again and slowly, push the omelette into the pan and cook over medium heat for another 8 to 10 minutes. IF you like your tortilla softer and runnier, cook for 6 to 8 minutes.
- Once the other side is golden brown as well, the Spanish omelette is ready to serve.
Video
Notes
- Spanish tortilla is usually served as a tapa with other appetizers. However, you can also serve it for breakfast with some tomatoes or even a slice of crusty bread or even as a light lunch or dinner with a dollop of homemade aioli and a side salad such as Mediterranean salad or simple Greek salad.
- This recipe uses ¼ to ⅓ cup olive oil and maybe more if needed. Start with ¼ cup and add a little bit more if you feel the potatoes are not getting tender.
- Cooking time might vary depending on the size of your skillet and how thick the Spanish tortilla is. For this recipe, we use a 10-inch skillet.
Nutrition
Calories: 225kcal | Carbohydrates: 14g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 158mg | Sodium: 429mg | Potassium: 377mg | Fiber: 2g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 1mg