mediterraneanSpanish Tortilla de Patatas
A thick, golden Spanish omelette with tender overlapping potato and sweet onion held in softly set egg.
- Prep:
- 20 minutes
- Cook:
- 36 minutes
- Waiting:
- 10 minutes (resting before cutting, 10 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Preparation
10 minutesPeel the potatoes and slice them into even 3 mm half-moons. Slice the onion thinly and season both with half of the salt.
Success cueAll the slices are the same thickness.
- 02
Cooking in oil
20 minutesLow heatHeat the olive oil in a deep pan over medium-low heat, add the potatoes and onion so they are covered and cook for 20 minutes, stirring gently now and then.
Success cueThe potatoes are tender but not browned.
- 03
Draining
5 minutesLift out the vegetables, keep the oil and let them cool for 5 minutes.
Success cueWarm, not hot, to the touch.
- 04
Mixing
10 minutesBeat the eggs with the rest of the salt, fold in the potatoes and onion and leave for 10 minutes.
Success cueThe potatoes are fully coated and the eggs have thickened slightly.
- 05
Cooking
7 minutesLow heatHeat 2 tablespoons of the kept oil in a 24 cm nonstick pan over medium-low heat, pour in the mixture and cook for 6 to 8 minutes.
Success cueThe edges are set and the top is still soft.
- 06
Flipping
4 minutesLow heatPut a plate over the pan, turn the tortilla onto it, slide it back into the pan and cook for 3 to 5 minutes.
Success cueGolden on both sides and the center still trembles slightly.
Watch outFlip over the sink and hold the plate firmly; the oil is hot.
- 07
Resting
10 minutesLeave for 10 minutes before cutting.
Success cueIt cuts cleanly into wedges.
Cooking tips
The center should still tremble slightly after the flip; residual heat finishes it without drying the eggs.
- • Use waxy potatoes so slices remain intact
- • Rest the potato-egg mixture before cooking
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 275
- Protein
- 9.9g
- Carbs
- 24.5g
- Fat
- 15.7g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Egg
Compound ingredients vary by product; check labels and possible cross-contact.
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