Ever Had A Spanish Omelette? A Classic Tortilla de Patatas Is So Good!
If you are a fan of omelettes, we have got a recipe for you! Not be confused with a tortilla – the thin flatbread, a Spanish tortilla is made completely differently. Often filled with delicious potatoes and eggs, a Spanish tortilla makes a great dish to eat for breakfast, lunch, and even dinner. In fact, it’s always a good time to eat tortilla!
Often times, you can find small tortillas or slices from a bigger tortilla served on a baguette type bread in Spanish tapas bars. The classic version with potatoes is called “bocadillo con tortilla de patatas” – and is so good! If you’re looking for some new lunch ideas that are easy to back, a baguette with Spanish tortilla might be a good idea!
Spanish omelette can be prepared with lots of little add-ins like ham and cheese (jamón y queso), chorizo, and even bell peppers. That said, our version below is more of a classic version with eggs and potatoes – and sometimes simple is just the best!
When Lisa lived in Spain she ate Spanish Potato Omelette – or tortilla de patatas as it is often called in Spain – very often. It’s just such a great lunch or afternoon snack. So of course, she eventually learned how to make them herself.
One of the things she learned is that instead of cutting the potatoes into thin slices, it is actually easier if you cut them into cubes (at least in our opinion). And that’s what we’ll be doing in this recipe as well!
Also, the tortilla tastes so much better when you use high-quality olive oil instead of other vegetable oils. We usually don’t cook to much with olive oil (we use it for cold dishes instead), but we make an exception when it comes to Spanish potato omelettes.
Furthermore, the type of potatoes you use can really make a difference. We recommend using a waxy kind of potato so that the potato cubes won’t get too mushy. Since we don’t currently live in North America, we can’t give you a specific brand of potatoes to go for – but we’re moving back soon and will update this section accordingly. For now, enjoy one of our favorite dishes!
- 1 lbs potatoes, firm-boiling/waxy
- 1 medium-sized onion, chopped
- 1/3 cup olive oil
- 6 eggs
- salt to taste
- pepper to taste
- Wash your potatoes and cut them into 1/2 inch cubes. You can peel them first if desired.
- Heat oil in a pan, add the chopped onion and sauté it on medium heat until translucent. The oil should not be too hot, otherwise, the onion pieces might burn.
- Then add the potatoes and a pinch of salt, and stir everything so the potatoes are coated in oil. Fry the potatoes on medium heat with the lid on until tender (approx. 15-20 minutes). Stir occasionally. To check that the potatoes are done, squish your potato cubes with a spatula to see if they break apart/crumble easily.
- Drain most of the oil using a colander and set the excess oil aside. Return the potatoes and a little bit of the oil (approx. 1-2 tbsp) to the pan which has been removed from heat. You can even just turn off the burner at this point if you lack the space. Spread out the potatoes in the pan slightly so that they are evenly distributed.
- In a bowl, crack the eggs, add salt and pepper to taste and whisk well. Then move the pan with the potatoes back to the hot stove burner and evenly pour the egg mixture over the potatoes. Cook everything on medium heat for approx. 5 minutes (this can vary depending on your pan and stove!) until the bottom of the egg has cooked. The top of the omelette might still be slightly runny - that's okay.
- Carefully slide a spatula along the outside edges of the pan to avoid the tortilla from sticking. Then place a plate (with a rim size that is larger than the pan) on top of the pan and flip the pan and the plate so that the omelette is now on the plate (and has been "flipped"). Then lift the pan, and carefully slide the tortilla back into the pan with the uncooked side facing down to allow that side to cook as well.
- Cook the tortilla for another few minutes until it is fully cooked through. Remove the pan from the heat and let the omelette settle for a couple of minutes. Then slide it onto a plate and serve!
- Ideally, you use a pan that has edges high enough so that the runny eggs won't spill over but not too high as this will make flipping and transferring the Spanish omelette more difficult. A "normal" frying pan should be fine in most cases.
- The tortilla can be eaten either warm or cold. You can also make a sandwich with it - in Spain that is called Bocadillo de tortilla de patatas. It's very tasty!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 186mgSodium: 176mgCarbohydrates: 18gFiber: 2gSugar: 2gProtein: 8g
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice. The exact values can vary depending on the specific ingredients used.