Classic Spanish Omelette (Tortilla de Patatas)

Ingredients

• 4 medium Potatoes (peeled and sliced uniformly (about 1/8 inch thick))
• 1 large Onion (sliced thinly; amount can be adjusted to taste)
• 150 ml Extra Virgin Olive Oil (enough to half‑cover potatoes and onion; high‑quality oil gives best flavor)
• 5 large Eggs (room temperature; whisked with a pinch of salt)
• 1 tsp Salt (plus a pinch for the eggs; adjust to taste)

Instructions

1. Peel the potatoes

   Using a chef's knife or peeler, remove the skin from the 4 medium potatoes.

   Time: PT5M

2. Slice potatoes uniformly

   Cut each potato in half, then into quarters, and finally slice each quarter into thin, even rounds (about 1/8 inch thick).

   Time: PT5M

3. Slice the onion

   Peel the large onion and slice it thinly, using the same thickness as the potatoes.

   Time: PT3M

4. Heat olive oil

   Add 150 ml of extra‑virgin olive oil to the large skillet and heat over medium‑high until shimmering.

   Time: PT3M

   Temperature: medium‑high heat

5. Fry potatoes and onion (first stage)

   Add the sliced potatoes and onion to the hot oil. Fry on high heat for 4–5 minutes, stirring occasionally, until they start to turn golden.

   Time: PT5M

   Temperature: high heat

6. Cover and simmer

   Reduce heat to medium, cover the skillet, and cook for 10–15 minutes, stirring once every few minutes, until the potatoes are almost tender.

   Time: PT12M

   Temperature: medium heat

7. Crisp the edges

   Uncover the pan and increase heat to high for another 2–3 minutes to develop a crispy, golden‑brown exterior.

   Time: PT3M

   Temperature: high heat

8. Drain excess oil

   Using a colander or fine mesh strainer, transfer the potatoes and onion to a bowl, letting the hot oil drain off.

   Time: PT2M

9. Whisk the eggs

   In a mixing bowl, crack the 5 eggs, add a pinch of salt, and whisk until just combined.

   Time: PT2M

10. Combine potatoes with eggs

    Gently fold the drained potatoes and onion into the beaten eggs. Mix just enough to coat the slices; the mixture should stay slightly creamy.

    Time: PT2M

11. Heat a spoonful of oil for the tortilla

    Wipe the skillet clean, add a spoonful of fresh olive oil, and heat over medium‑high until hot.

    Time: PT2M

    Temperature: medium‑high heat

12. Cook the first side

    Pour the egg‑potato mixture into the pan, spreading evenly. Cook on high heat for 4–5 minutes, shaking the pan occasionally and using the spatula to prevent sticking.

    Time: PT5M

    Temperature: high heat

13. Flip the tortilla

    Place a large plate over the pan, invert the tortilla onto the plate, then slide it back into the skillet to cook the other side.

    Time: PT1M

14. Finish cooking the second side

    Cook for another 3–4 minutes until the bottom is golden and the interior is set but still slightly creamy.

    Time: PT4M

    Temperature: medium heat

15. Serve

    Slide the tortilla onto a serving plate, cut into wedges, and enjoy warm or at room temperature.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes (different flavor), yukon gold potatoes
• Instead of Onion: shallot, leek
• Instead of Extra Virgin Olive Oil: vegetable oil (less flavor), canola oil
• Instead of Eggs: egg replacer (for vegans, but texture changes)
• Instead of Salt: sea salt, kosher salt

Equipment Needed

• Chef's knife
• Cutting board
• Large skillet or frying pan (non‑stick preferred)
• Spatula or flat wooden spoon
• Mixing bowl
• Whisk or fork
• Colander or fine mesh strainer
• Measuring spoons (optional)
• Plate for serving

Critical Steps — Do Not Skip

• Slice potatoes uniformly so they cook evenly.
• Control oil temperature to avoid burning the potatoes.
• Drain excess oil before mixing with eggs to prevent a greasy tortilla.
• Flip the tortilla confidently to keep it intact.

Chef Tips from the Video

• Use a high‑quality extra‑virgin olive oil for authentic flavor.
• Let the potatoes sit in the oil for a minute after the first high‑heat burst; this helps them soften evenly.
• A pinch of smoked paprika sprinkled on top adds a subtle Spanish twist.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Pre‑cook the potatoes and onion, then refrigerate; add fresh eggs just before cooking.
• Reheat leftovers gently in a low‑heat skillet; avoid microwave to keep texture.