Tortilla de Patata
This Spanish budget meal was my absolute favorite dish to eat when I was studying in Spain in college. I hope you enjoy it as much as I do!
Tortilla de Patatas (Spanish Potato Omelette)
Ingredients:
4 medium potatoes (about 1.5–2 lbs), peeled and thinly sliced
6 large eggs
1 small onion, thinly sliced (optional but traditional)
Olive oil (for frying)
Salt, to taste
Instructions:
1. Prepare the Potatoes (and Onion):
Peel and thinly slice the potatoes (about ⅛" thick or less).
Optionally, slice a small onion thinly to add sweetness and flavor.
2. Fry the Potatoes:
In a large nonstick or cast-iron skillet, heat about ½ cup olive oil over medium heat.
Add the potatoes (and onion, if using) and a pinch of salt.
Cook gently (don't brown) for about 15–20 minutes, stirring occasionally, until the potatoes are soft and tender.
Drain the potatoes using a slotted spoon and let excess oil drip off (you can reserve the oil for later use).
3. Beat the Eggs:
In a large bowl, beat the 6 eggs with a pinch of salt.
Add the cooked potatoes (and onion) to the eggs and gently stir to combine. Let the mixture sit for about 5 minutes.
4. Cook the Tortilla:
Wipe the skillet clean and add 1–2 tablespoons of the reserved olive oil. Heat over medium heat.
Pour in the egg-potato mixture and spread it evenly.
Cook for 4–5 minutes, shaking the pan occasionally so it doesn’t stick.
When the edges are set and the bottom is golden, use a plate or flat lid to flip:
Place a large plate over the skillet, carefully invert the tortilla onto it, then slide it back into the pan to cook the other side.
Cook another 3–4 minutes, or until fully set but still tender inside.
5. Serve:
Let it rest for a few minutes before slicing.
Serve warm, at room temperature, or cold—classic tapas style!
Optional additions:
Chopped parsley or chives
Garlic-infused oil
Chorizo or red pepper (less traditional)
Let me know if you want a baked or oven-finished version instead!