andrejthechef
SpainEggsLunchVegetarianGluten-free

Tortilla de Patatas

A thick Spanish potato omelette, slow-cooked potatoes and onion bound in egg, set on the outside and soft in the middle. The onion-or-not debate is real.

prep
20 min
cook
35 min
total
55 min
serves
4
level
medium
Tortilla de Patatas, a classic dish from Across Spain

A good tortilla de patatas is thick, a little jammy in the middle, and held together by nothing more than potato, egg and good olive oil. You will find it on every tapas bar counter in Spain, cut into wedges, and in every home kitchen cooked a slightly different way.

The one real decision you have to make is onion or no onion. Both sides think they are right. Try it with onion first; you can always leave it out next time and see which one you prefer.

Part of our 20 best Spanish recipes list.

method

  1. Heat the olive oil in a 24 cm nonstick frying pan over medium-low heat. Add the potatoes and onion, and season with salt.

  2. Cook gently for 20 to 25 minutes, turning occasionally, until the potatoes are fully tender but not browned. They should be poaching in the oil, not frying.

  3. Drain the potatoes and onion in a colander set over a bowl, keeping the oil. Let them sit for a few minutes to lose a little heat and extra oil.

  4. Beat the eggs in a large bowl with a pinch of salt. Add the warm potatoes and onion and mix gently, breaking up some of the potato slices as you go. Let it sit for 5 minutes so the potato starts to soak up the egg.

  5. Wipe out the pan and add 2 tablespoons of the reserved oil. Heat over medium-high, pour in the egg and potato mixture, and press it down into an even layer. Cook for 2 minutes, then lower the heat to medium-low and cook 3 to 4 minutes more, until the edges and bottom are set but the top is still wet.

  6. Place a large flat plate over the pan. Holding plate and pan together firmly, flip the tortilla onto the plate in one quick motion, then slide it back into the pan, uncooked side down.

  7. Cook for another 3 to 4 minutes for a soft, custardy center, or longer if you prefer it fully set. Slide onto a plate and let it rest at least 5 minutes before cutting.

chef's tips

  • Onion or no onion is a real argument in Spain. Both are traditional. Leave it out if you want the plain, old-fashioned version.
  • Cook the potatoes low and slow. If they brown or crisp up, the texture of the finished tortilla suffers.
  • The flip is the scary part. Use a plate that is bigger than the pan, and commit to the motion instead of doing it slowly.
  • Tortilla is better warm or at room temperature than straight out of the pan. It firms up and the flavors settle.