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Tortilla De Patatas (Tortilla Española) for ep.6 of my restaurant series! Although in Spain this is not strictly a breakfast food, here in the US I feel like it would only work in a brunch/breakfast setting, am I wrong?
If you loved this recipe, check out my Pan Con Tomate!
Why You’ll Love Tortilla De Patatas Recipe
A classic Spanish dish that is rich, cozy, satisfying and delicious! It has an omelette-like texture. You can add your touch and add veggies, meat, cheese, etc!
How To Prepare Tortilla De Patatas Recipe
🥔 First, peel the potatoes, cut in half and slice pretty thinly. Wash and dry them real well.
🧅 Secondly, slice the onion pretty thin as well.
🥘 Add olive oil to your pan, about 1/4 inch or a bit more and preheat for 2-3 minutes on medium high. Lower heat to medium. Then, add in potatoes and cook until soft.
🔥 Turn heat up to medium high/high and fry until you get some color and texture. The whole process might be about 20-25 minutes.
🌟 In another pan, sauté the onions until fully softened on med low. About 10 minutes.
🥚 Whisk and strain your eggs into a large bowl, season directly.
🍳 Then, combine onions and potatoes. Using a slotted spoon add directly into the egg mixture (all hot its fine). Add in extra yolk, mix well and let them rest 20 minutes.
🛢 Remove excess oil from the pan.
✨ Preheat on medium high for 2 minutes. Add in egg/potato mixture and cook 6-8 minutes, or until it feels like the edges are fully done and it can ‘dance around’ the plate.
🍛 Then, add some oil to a large plate, place it over the pan and flip over carefully.
❤️ Lastly, transfer back to the pan, arranging as necessary. Cook for 2-3 more minutes MAX for a creamy interior. Serve and enjoy!
Substitutions and Variations for Tortilla De Patatas Recipe
- You can take the onion out.
- You can add cheese.
- You can add chorizo or meat.
- You can add veggies, such as bell peppers.
Chef Nadia’s Tip 🥔
Using olive oil will impact the taste so don’t swap it.
Chef Nadia’s Tips 🔥
- Letting the egg and potato mixture rest is KEY for a creamy tortilla.
- You can cook it less if you want it creamier on the inside but this is my preference, color & texture outside and creamy inside.
Similar Recipes
Mains
Potato Galette
Appetizers
Buffalo Potato Gratin
Appetizers
Cheesy Potato Galette
Appetizers
Garlic Potato Gratin
Common Questions
I use Peg’s Seasoned Salt.
No, because it will impact the taste.
Yes of course! You can add cheese, veggies, meat, etc.
Tortilla De Patatas Recipe
Equipment
- 1 10 inch pan
Ingredients
- 2 lb Yukon gold potatoes
- 1/2 Sweet onion
- 7 Eggs, large
- 1 egg yolk
- Seasoned salt
- Olive oil, a lot
Instructions
- First, peel the potatoes, cut in half and slice pretty thinly. Wash and dry them real well.
- Secondly, slice the onion pretty thin as well.
- Add olive oil to your pan, about 1/4 inch or a bit more and preheat for 2-3 minutes on medium high. Lower heat to medium. Then, add in potatoes and cook until soft.
- Turn heat up to medium high/high and fry until you get some color and texture. The whole process might be about 20-25 minutes.
- In another pan, sauté the onions until fully softened on med low. About 10 minutes.
- Whisk and strain your eggs into a large bowl, season directly.
- Then, combine onions and potatoes. Using a slotted spoon add directly into the egg mixture (all hot its fine). Add in extra yolk, mix well and let them rest 20 minutes.
- Remove excess oil from the pan.
- Preheat on medium high for 2 minutes. Add in egg/potato mixture and cook 6-8 minutes, or until it feels like the edges are fully done and it can ‘dance around’ the plate.
- Then, add some oil to a large plate, place it over the pan and flip over carefully.
- Lastly, transfer back to the pan, arranging as necessary. Cook for 2-3 more minutes MAX for a creamy interior. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
