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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!

Tortilla De Patatas

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

  1. You can take the onion out.
  2. You can add cheese.
  3. You can add chorizo or meat.
  4. You can add veggies, such as bell peppers.

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

Common Questions

What seasoned salt do you use?

I use Peg’s Seasoned Salt.

Can I use a different oil other than olive oil?

No, because it will impact the taste.

Can I add cheese?

Yes of course! You can add cheese, veggies, meat, etc.

Tortilla De Patatas Recipe

By Nadia Aidi
Prep 10 minutes
Cook 45 minutes
Total 55 minutes
Servings: 6
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?

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

Directions 

  • 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

Calories: 1250kcal, Carbohydrates: 174g, Protein: 61g, Fat: 35g, Saturated Fat: 12g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 1340mg, Sodium: 514mg, Potassium: 4461mg, Fiber: 21g, Sugar: 17g, Vitamin A: 1943IU, Vitamin C: 187mg, Calcium: 338mg, Iron: 13mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Main Course
Cuisine: Spanish

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