Spanish
Tortilla de patatas
A classic Spanish potato omelette with tender olive-oil-poached potatoes, sweet onion, and softly set eggs. Serve it warm or at room temperature, cut into thick wedges.
Ingredients
- Waxy potatoes, peeled400g
- Yellow onion1 small
- Large eggs4
- Extra-virgin olive oil2 cups, for poaching
- Fine sea salt1 tsp, plus more to taste
Method
- Slice the potatoes into thin irregular rounds, about 3 mm thick, and thinly slice the onion.
- Heat the olive oil in a small deep frying pan over medium-low heat until warm but not smoking.
- Add the potatoes, onion, and 1 teaspoon salt, then cook gently for 18 to 22 minutes, turning occasionally, until the potatoes are completely tender but not browned.
- Set a colander over a bowl and drain the potatoes and onion well, reserving the olive oil for another use.
- Beat the eggs in a bowl with a pinch of salt until just combined.
- Fold the warm potatoes and onion into the eggs, gently crushing a few pieces with a fork, then let the mixture rest for 5 minutes.
- Heat a 20 cm nonstick or well-seasoned frying pan over medium heat with 1 tablespoon of the reserved oil.
- Pour in the egg and potato mixture, tuck in the edges with a spatula, and cook for 3 to 4 minutes until the bottom is set but the center is still soft.
- Place a flat plate over the pan, invert the tortilla onto the plate, slide it back into the pan, and cook the second side for 2 to 3 minutes for a moist center or slightly longer for fully set.
- Transfer to a plate and rest for 5 minutes before slicing into wedges.
Common questions
Can I substitute the waxy potatoes or onion in tortilla de patatas?
Use any waxy or all-purpose potato that holds its shape, like Yukon Gold or Charlotte. Avoid very starchy potatoes if possible. Yellow onion can be swapped for white onion or a mild shallot, but the flavor will be sweeter and softer.
How long does it take to make tortilla de patatas from start to finish?
Plan on about 35 to 45 minutes total. The potatoes and onion need 18 to 22 minutes to cook gently, then 5 minutes to rest in the eggs, plus about 6 to 8 minutes to set the tortilla in the pan.
What are the most common mistakes when making tortilla de patatas?
The biggest mistakes are frying the potatoes too hot so they brown, undercooking them so they stay firm, and overcooking the eggs until dry. Also avoid skipping the drain step, or the tortilla can turn greasy and loose.
How should I store leftover tortilla de patatas?
Cool it completely, then wrap tightly or store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or eat at room temperature. It does not freeze well; the texture becomes watery.
What is the best way to serve tortilla de patatas?
Serve it warm or at room temperature, cut into wedges or thick squares. It works well as a tapa, snack, light lunch, or sandwich filling. A simple green salad, aioli, or crusty bread pairs well.