Spanish Potato Omelette (Tortilla de patatas)
Are you searching for the best Spanish potato omelette recipe? With my easy step-by-step guide you will learn how to make this versatile, simple tortilla de patatas Española in less than 40 minutes.
Servings: 4
Calories: 419kcal
Equipment
- 1 Deep frying pan or skilet, at least 9 inches (22 cm) in diameter
Ingredients
- 1 cup extra virgin olive oil
- 4 white potatoes* peeled and cut in ¼ inch thick sticks
- 8 eggs large
- A splash of water
- Salt to taste
Optional:
- ½ onion sliced
- Black pepper freshly ground to taste
Instructions
- Rinse and peel the potatoes, then slice them into ¼-1/2 inch thick slices (½-1 cm). Cut each slice into ¼-1/2 inch thick sticks (½-1 cm). Transfer the potato sticks to a large bowl and salt them generously. Let them sit 2-3 minutes, drain and pat dry with kitchen paper.
- Transfer the oil to a deep frying pan over high heat. When the oil is hot, add the potatoes to the pan. When they start to bubble, reduce heat to medium/high and fry, stirring once in a while, until they're soft and tender (about 15-20 minutes).
- While the potatoes are cooking, break the eggs in a large bowl and whisk them with a pinch of salt and a splash of water. The water will make the omelette a bit more fluffy.
- When the potatoes are done, remove them with a slotted spatula and drain the oil from the pan.
- Return the potatoes to the pan, level them with a spatula, and pour the egg mixture over them. Gently stir and shake the pan to distribute everything evenly, reduce heat to medium and cook until the bottom is light brown and slightly crispy (about 5-6 minutes).
- Cover the pan with a large plate and a folded towel (this will protect you from the heat), flip the omelette and let it slide from the plate back into the pan. Use a spatula to tuck the edges under the omelette in order to give the tortilla its classic rounded shape and cook for additional 4-5 minutes.
- Serve the tortilla as part of a Spanish breakfast menu, or as a simple everyday meal.
Video
Notes
* 1 medium white potato, unpeeled, is about 0.5 lbs (225 grams).
The thinner you cut the potatoes, the faster they will cook.
If you don't want to use too much oil, you can cover the pan with a lid. This will help the potatoes to steam and cook with less oil.
No flipping method: Use a skillet that can can go into the oven and when the time to flip the tortilla comes, instead of flipping, bake it at 390°F (200°C) for 15 minutes or until set.
Filter the remaining olive oil through a fine meshed sieve and store it inside a glass jar or bottle, in a cool, dark place. Use it up to 5 times.
Nutrition
Calories: 419kcal | Carbohydrates: 37g | Protein: 15g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 622mg | Potassium: 987mg | Fiber: 5g | Sugar: 2g | Vitamin A: 481IU | Vitamin C: 40mg | Calcium: 78mg | Iron: 3mg
